Seedai Recipe – Authentic Indian Sesame & Cardamom Bites

Last Updated on 2 months by Neha Deshmukh

Seedai Recipe – Authentic Indian Sesame & Cardamom Bites

Hey everyone! If you’ve ever been to a South Indian festival, chances are you’ve popped a handful of these crispy, melt-in-your-mouth Seedai. These little sesame bites are the quintessential snack, especially during Krishna Jayanthi and Vinayagar Chaturthi. I remember helping my grandma make these as a kid – the smell of warm ghee and sesame seeds is pure nostalgia! Today, I’m sharing my family’s recipe with you, so you can experience the magic too.

Why You’ll Love This Recipe

Seedai are seriously addictive. They’re crunchy, subtly sweet, and packed with flavour. Plus, they’re surprisingly easy to make – no fancy equipment needed! This recipe is perfect for festive occasions, afternoon tea, or just when you’re craving a little something special. You’ll love how quickly they come together and how happy everyone will be when you serve them.

Ingredients

Here’s what you’ll need to make these delightful Seedai:

• ½ cup Maida (All purpose flour) – about 60g
• 1 tsp melted ghee – about 5ml
• ¼ cup powdered sugar – about 30g
• 2.5 tbsp boiled milk – about 37ml
• ⅛ tsp cooking soda – about 0.3g
• ½ tsp sesame seeds – about 2g
• ½ tsp cardamom powder – about 1g
• Cooking oil – as needed for frying

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Ghee: Don’t skimp on the ghee! It’s what gives Seedai that incredible flavour and flaky texture. You can use homemade or store-bought, but good quality ghee really shines.
• Maida: All-purpose flour is traditional, but I’ve included a gluten-free option below if you need it.
• Sesame Seeds: White sesame seeds are most common, but you can use black sesame seeds for a nuttier flavour and beautiful contrast.
• Cardamom: Cardamom is key! But, spice blends vary regionally. Some families add a tiny pinch of nutmeg or clove along with the cardamom. Feel free to experiment and make it your own. My aunt always adds a tiny pinch of nutmeg – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the melted ghee, cooking soda, powdered sugar, maida, sesame seeds, and cardamom powder in a bowl. Mix everything well with your fingertips until it resembles breadcrumbs.
2. Now, gradually add the boiled milk, a tablespoon at a time. Gently mix to form a slightly sticky dough. Don’t overwork it! If the dough is too wet, add a little extra maida, a teaspoon at a time.
3. Grease your hands with a little ghee or oil. This is important! Roll the dough into small, crack-free balls – about the size of a small marble. Place them on a clean, dry cloth for about 10 minutes to firm up a bit.
4. Heat cooking oil in a deep pan or kadai on medium heat. To test if the oil is ready, drop a tiny pinch of dough into the oil – it should rise to the surface immediately.
5. Fry the Seedai in batches, being careful not to overcrowd the pan. Fry on low-medium flame, tossing occasionally, until they turn golden brown and crispy. This usually takes about 5-7 minutes per batch.
6. Remove the Seedai with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Let them cool completely before storing.

Expert Tips

• Don’t rush the frying process. Low to medium heat ensures the Seedai cook through evenly and become perfectly crispy.
• If your Seedai are absorbing too much oil, the oil isn’t hot enough.
• A slightly sticky dough is what you want! It helps create that signature melt-in-your-mouth texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the ghee with an equal amount of melted plant-based butter.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of milk slightly to get the right consistency.
• Spice Level: If you love cardamom, feel free to add a little more! Or, add a pinch of nutmeg or clove for a warmer flavour.
• Festival Adaptations: During Krishna Jayanthi, some families add a tiny bit of saffron to the dough for a beautiful golden hue. For Vinayagar Chaturthi, you can shape the Seedai into small elephant shapes!

Serving Suggestions

Seedai are best enjoyed with a cup of hot chai or filter coffee. They’re also a lovely addition to any festive spread or snack platter. My kids love packing them in their lunchboxes!

Storage Instructions

Store cooled Seedai in airtight containers at room temperature for up to a week. They tend to lose their crispness over time, but they’ll still taste delicious!

FAQs

Let’s answer some common questions:

1. What type of oil is best for frying Seedai?

Groundnut oil (peanut oil) is traditionally used, but you can also use sunflower oil or vegetable oil. Just make sure it has a high smoke point.

2. Why is the dough sticky and how do I fix it?

A slightly sticky dough is normal! It’s what gives Seedai their soft interior. If it’s too sticky, add a teaspoon of maida at a time until it’s manageable.

3. Can I make Seedai ahead of time?

You can make the dough ahead of time and store it in the refrigerator for a day or two. Just bring it to room temperature before shaping and frying.

4. What is the significance of Seedai in South Indian culture?

Seedai are traditionally made during festivals like Krishna Jayanthi and Vinayagar Chaturthi as an offering to the deities. They symbolize prosperity and good luck.

5. How do I know if the oil is at the right temperature for frying?

Drop a tiny pinch of dough into the oil. If it rises immediately and sizzles, the oil is ready. If it sinks to the bottom, the oil isn’t hot enough.