Maida Sweet Seedai

Served ColdServed Cold
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Servings: 4 Preparation time:
  • Wheat Flour, White, All-purpose, Unenriched, Atta (Maida ) All purpose flour - 1/2 cup
  • Ghee, (Melted) Ghee - 1 tsp
  • Brown Sugar, (Powdered) sugar - 1/4 cup
  • Milk, Producer, Warm, hot (Boiled) milk – (2 to) 2.5 tbsp (at room temperature)
  • Baking Soda, Powder, Cooking Soda, Sodium Bicarbonate, Soda Bi-carb Cooking soda - 1/8 tsp ( a big pinch)
  • Canola Oil, Vegetable Oil, Cooking (Cooking) oil ( to deep fry)
  • Til Sesame Seed, Gingelly Sesame seeds - 1/2 tsp (Black or White)
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi Cardamom powder - 1/2 tsp
  • Ghee, Ghee (or oil - to grease hands)

Instructions (Preparation Steps):

  • How to make maida sweet seedai:
  • Take 1 tsp melted ghee in a bowl.
  • Add cooking soda, powdered sugar, maida, sesame seeds and cardamom powder.
  • Mix well till crumbly.
  • Add milk gradually and make a slightly sticky dough.
  • Grease your fingers with ghee or oil and make small balls.
  • Spread them in a dry cloth and rest for 10 minutes.
  • Deep fry till golden in low to medium flame. Remove and store after it cools down.
  • Powder 1/4 cup sugar along with 2 cardamom. Remove in a bowl and measure 1/4 cup from it.
  • In a wide bowl, take 1 tsp melted ghee. Add cooking soda, powdered sugar, all purpose flour, sesame seeds.
  • Mix well till crumbly to spread the ghee in flour. Add milk little by little and make a slightly sticky dough. Take care you add the milk slowly else dough will become very sticky. Don't worry if its too sticky, add 1 tsp more maida and try to bring the dough slightly sticky. No need to rest the dough. Roll the balls immediately.
  • Grease your fingers with ghee or oil and roll the seedai. Make small sized, smooth balls without cracks using three fingers.Do not roll tight. Spread them in a dry cloth. Let it rest for 10 minutes.
  • Heat oil in a kadai. Drop a pinch of dough. If it comes to the top immediately, oil temperature is right. Lower the flame completely. Take the balls and make a perfect round if its flat.
  • Drop 10 to 15 seedai per batch by standing a feet away( Just for precaution) But don't scare, this seedai never burst. Do not disturb the seedai in oil till it starts to float on top. Then toss the seedai with a ladle and cook till golden in color uniformly. Keep tossing whenever needed. Flame should be low to medium for uniform cooking else seedai will become dark brown quickly.
  • Remove when the bubbles reduces. Do not wait for the bubbles to stop completely. This seedai becomes slightly bigger in size after frying. It tastes soft when hot. It becomes crunchy when it cool down. Store it after they cool down. Enjoy. It stays good for weeks together.
  • Notes:
  • Do not add more cooking soda. Seedai may disperse in oil.
  • Do not make the dough too sticky and loose. Seedai will dissolve in oil.
  • If the dough is too sticky, you can add 1 to 2 tsp more flour to achieve the right texture.
  • After rolling, if the balls flatten, it shows moisture is more in the dough. In that case, roll it again and then drop in oil.
  • Try this easy maida sweet seedai for a change and enjoy with family !

Cook's Tip:
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
Out of brown sugar? You can substitute 1 cup for 1 cup white sugar and ¼ cup molasses. Just reduce the other liquids in the recipe by about ¼ cup.
Storing flour in an airtight container and refrigerating it doubles their storage time.


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