Easy Vellai Seedai Recipe - Krishna Janmashtami | Gokulashtami Recipe Recipe

To begin making the Vellai Seedai method, prepare all the elements and keep ready.Soak the rice for two hours and sieve out the moisture.

dehydrated the rice in a kitchen towel overnight. Once dehydrated, pulse to make a fine dusting seasoning.In a heavy bottomed skillet on medium mildly hot, dehydrated-fry the urad and bengal gram dals until it releases a roasted aroma. pulse the Urad dal and chana dal into a fine dusting seasoning and keep aside. In the same skillet, toast the sesame seeds for a few seconds and then empty in the coconut and toast for another 30 seconds and turn off the mildly hot.Into a small saucepan, empty in the moisture and jaggery and turn on the mildly hot.

Keep stirring until the jaggery dissolves in moisture and comes to a brisk bring to a stew for a few seconds. Into a large wide mixing bowl; empty in the rice dusting seasoning, urad chana dal dusting seasoning, coconut sesame seed mixture, elaichi dusting seasoning, and ghee.Combine the mixture until you get a coarse crumb texture.empty in the jaggery moisture and work the pastry mix to make a soft pastry mix. Now dairy spread your palms with ghee and and shape the pastry mix to make small marble size balls.

Place the balls in a tray and prepare the fat for deep frying.Once the fat is heated, turn the mildly hot to low.Gradually drop a few Vellai Seedai balls at a time into the fat and deep shallow fry thee balls.Using a slotted spoon keep stirring the Vellai Seedai balls to shallow fry them evenly until it becomes dark golden brown.It is important to cook thoroughly the Vellai Seedai in low mildly hot so it gets evenly crip and roasted from inside as well.sieve the Vellai Seedai from the fat and allow it to cool.

The cooling process allows the Seedai to turn crisp and brittle.Store the Vellai Seedai  in airtight containers and present as a snack for festivals like Krishna Janmashtami. .