Friday, August 25, 2006

Vella Cheedai

Vellam is jaggery in Tamil. So, vella cheedai is the sweet cheedai.

Rice Flour - 1 cup
Powdered Jaggery - 3/4 cup
Coconut pieces - a handful (dimensions of 3 mm X 3 mm X 1 cm) - Thenga pallu - pallu is teeth - so coconut should be cut in shape of human teeth!
Cardamom powder - 1 tsp

1) Slightly melt jaggery adding a tbsp of water. Add coconut pieces to it

2) Add the rice flour and cardamom powder and mix well to make a stiff dough adding a tbsp of butter and no more.

3) Roll out into balls of gumball size ( about 2.5 cm in diameter). Rolling out into perfect Gulab jamoon rounds is difficult with the thenga pallu (coconut pieces), so a more-or-less round shape should do!

4) Heat oil and fry till golden brown. If the cheedais become powdery and do not retain shape it is because of too much of jaggery (it actually depends on type of jaggery too). If the cheedais are too hard to bite it is because of extra frying or extra rice flour so add a little jaggery powder and mix well. Enjoy the vella
cheedai once naivedyam is done!


At 3:07 PM, Blogger  Maha Hariharan page said...

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