Karuppati Seedai is a tasty, crunchy sweet snack made by blending rice flour with karuppatti / palm jaggery into a dough, shaped into small balls and fried. Karuppati Seedai can be made as an anytime snack –healthy compared to the packed junk foods. Karuppati Seedai – try & enjoy it for Krishna Jayanthi!
Karuppati Seedai Recipe – Palm Jaggery Sweet Seedai Recipe with step by step pictures.
Karupatti Seedai made using palm jaggery instead of your regular jaggery.I wanted to try some other variations of sweet seedai and this kaprupatti seedai came to my mind so tried it.I used my sweet seedai recipe and just replaced jaggery with palm jaggery and it came out so good.
Recipe Index
Palm jaggery or Karupatti as we call in Tamil.
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📖 Recipe Card
Karupatti Seedai
Ingredients
- 1/2 cup rice flour
- 1 teaspoon urad dal flour
- 1/4 cup jaggery
- 1/8 cup water
- 1/2 tablespoon butter at room temperature
- 1/2 tablespoon grated coconut
- 1/2 teaspoon sesame seeds
- a pinch dry ginger powder
- a pinch cardamom powder
- oil to deep fry
Instructions
- To a sauce pan - take karupatti (palm jaggery) add water to it. Let it boil for a while until palm jaggery melts. Strain and keep aside to cool.
- In a pan add rice flour (I used store bought), add urad dal flour (homemade). Homemade rice flour link here.
- Dry roast until it slightly fumes up. Cool down then sieve it well at least twice.
- Now add this to a mixing bowl or pan - add butter, sesame, dry ginger powder, cardamom powder, coconut.
- Mix well so that butter is evenly mixed. Now add palm jaggery syrup to it.
- Mix well then add little water, bring together to a soft dough.
- Roll into marble sized ball and spread in kitchen towel. Repeat to finish the dough. Set aside for 10 mins.
- Heat oil, add few balls and fry first. Fry till reddish brown.
- Drain in tissue. Repeat to finish. Always fry in batches, do not overcrowd.
- Cool down then store Karupatti Seedai.
Notes
- Make sure to fry in low medium flame until nicely browned else it will not get cooked inside. But the color will be dark outside so be patient and cook slowly.
- While rolling, if there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting.
How to make Karuppati Seedai Step by Step
- To a sauce pan – take karupatti(palm jaggery) add water to it.Let it boil for a while until palm jaggery melts.Strain and keep aside to cool.
- Ina pan add rice flour(I used store bought), add urad dal flour(homemade).
- Dry roast until it slightly fumes up.Cool down then sieve it well atleast twice.Now add this to a mixing bowl or pan – add butter,sesame,dry ginger powder, cardamom powder,coconut.
- Mix well so that butter is evenly mixed.Now add palm jaggery syrup to it.
- Mix well then add little water,bring together to a soft dough.
- Roll into marble sized ball and spread in kitchen towel.Repeat to finish the dough.Set aside for 10 mins.Heat oil, add few balls and fry first.
- Fry till reddish brown.Drain in tissue.Repeat to finish.Always fry in batches, do not overcrowd.
Cool down then store in an airtight container.
Cool down and then store.Crunchy seedais ready!
Expert Tips
- Make sure to fry in low medium flame until nicely browned else it will not get cooked inside. But the color will be dark outside so be patient and cook slowly.
- While rolling, if there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting.
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