Maida Sweet Seedai Recipe

Maida Sweet Seedai are small crunchy sweet balls that tastes soft inside and crisp outside. I make them using maida, sugar and little ghee, and they turn golden and puff little when fried. It has that mild sweet taste which just melts slowly in the mouth and feels so comforting to eat.

You can make this during festive or sometimes when I feel like having quick sweet to go with tea. It is very simple to make, no fancy steps at all, just few ingredients that you already have in your kitchen. The light crunch with hint of cardamom and ghee makes it very special and homely.

Jump to:

• About Maida Sweet Seedai
• Maida Sweet Seedai Ingredients
• How to make Maida Sweet Seedai Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Maida Sweet Seedai

Maida Sweet Seedai is simple and tasty made using maida instead of the usual rice flour that is used in traditional seedai. The flour makes it soft and smooth, and the dough is little sticky which makes it easy to roll into small balls. After frying, the balls become crispy outside and soft inside, giving nice crunchy bite every time.

The taste is mildly sweet, not too heavy. Cardamom powder gives lovely aroma while frying, and the kitchen fills with that sweet shop kind of smell. Even though it looks simple, this seedai has rich taste and feels really satisfying because of ghee and sugar that goes so well together.

You can add little sesame seeds if you like small crunch or extra flavor, it also makes it more tasty. This sweet can be made quick and does not need much effort. It can be done anytime you feel like having homemade sweet. It can be stored for few days in airtight jar and still stays crisp and tasty.

I usually make this during festive times or when I want something sweet but easy to do. It is very easy to make, comes out nice every time, and everyone in my family love that soft crunch and mild sweet taste in each bite.

Maida Sweet Seedai Ingredients

• Maida (Flour) - I have used this as main base for seedai, it makes them soft and crisp after frying. You can also mix little rice flour if you want slightly different texture.
• Sugar - I powder it first, then add to dough. It gives mild sweetness. You can increase or decrease the amount according to taste.
• Milk - I add little by little to bring dough together, it makes it little sticky and easy to shape. You can use water if milk is not available.
• Cooking soda - Tiny pinch helps seedai puff up little and gives that soft crunch. You can skip if you want.
• Ghee - I add small spoon for richness and softness.
• Cardamom powder - I add them for aroma and flavor. You can skip or increase according to taste.
• Oil - Deep fry the seedais in oil till golden. You can any neutral oil works fine.

Similar Recipes

• Uppu seedai
• Vella seedai
• Kara seedai
• Curd seedai
• Rava seedai

How to make Maida Sweet Seedai Step by Step

1.Take sugar in a mixer jar, powder it fine, Set aside. In a mixing bowl add ghee.

2.Add cooking soda, then add powdered sugar and maida.

3.Mix well with your fingers for even mixing. Then add cardamom powder.

4.Add milk little by little to form a slightly sticky dough. Bring it together and knead it to form a slightly sticky dough.

5.Pinch a small portion of the dough and form small balls like shown below. Make the balls and spread them in a dry cloth. Similarly make balls till you finish the entire dough. Heat oil in a pan, carefully drop few balls and deep fry it. It will slightly grow in size. Cook in low medium flame.

6.Keep rolling for even cooking. Cook in low medium flame. Deep fry till golden brown. Drain in tissue paper, cool down then store.

Store in airtight container.

Expert Tips

• Milk - I usually add milk little by little, dough should be slightly sticky, not tight. If you add too much, it will be hard to shape balls, too less and seedai will be dry.
• Rolling balls - I roll gently, do not press too hard, keeps them soft inside and round. You can keep hand lightly oiled so dough does not stick.
• Frying flame - Fry in low to medium flame, this way seedai cook evenly inside and outside, sugar does not burn, and color turns golden slowly. High flame can burn outside and leave inside raw.
• Even cooking - I keep rolling balls gently in oil with spoon or slotted spatula so all sides become golden brown. Do not overcrowd pan, else temperature drops and seedai absorb oil.
• Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy. If you store while warm, they become soft and lose crispiness.

Serving and Storage

Serve Maida Sweet Seedai with tea or coffee, or as festive offering during festival time. You can also enjoy it as quick snack anytime. Store any leftovers in airtight container at room temperature, they stays crunchy for 5-7 days. It can also be packed for gifting during festivals, it stay fresh and tasty for few days.

FAQS

1.Can I skip ghee in dough?

Yes, you can skip it. Seedai still tastes good but slightly less rich.

2.Can I make dough in advance?

I usually make dough and shape balls immediately, but you can keep dough covered few hours also.

3.Can I add sesame seeds?

Yes, you can add half teaspoon sesame seeds, it gives little extra crunch and nice flavor. You can also try a bit more if you like, it still taste good.

4.Can I make savory version?

Yes, skip sugar, add tablespoon salt and teaspoon chili powder, tastes very nice.

5.Can I store for longer?

They store well for a week in airtight container if completely cooled.

If you have any more questions about this Maida Sweet Seedai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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