Ellu Seedai / Sweet Seedai

Ingredients

1 cup sifted rice Flour
2 tsp Urad Dal flour (dry roast and make a powder)
1 cup Jaggery
pinch of cardamom powder
1 tbsp white Sesame seeds

Method
Grate the jaggery, pour down 1 cup of hot water on the jaggery and let it sit for at least 40 minutes.
In a skillet dry roast the rice flour until aromatic (about a minute or so). Set aside to cool it down. In the same skillet, dry toast the sesame seeds less than 30 seconds or so. Set aside.
Now using a strainer, strain the jaggery water mixture. Warm this jaggery syrup, add cardamom powder. Give it one quick stir and take off the stove.
Add all the dry ingredients together and slowly (one spoon at a time) add the jaggery syrup to form a tight dough. Too much liquid will spoil the recipe. (Sometimes depending on the quality of the flour, you may require the full jaggery syrup or just half of it)

Set aside for at least 30 min. This enables the flour to absorb all the flavors. Place a damp cloth/paper towel. Take a small piece of the dough and using a greased palm, roll it out into small balls.

Drop few at a time in the oil and deep fry. Slowly move them around to prevent them from sticking to one another. Fry till deep brown. A few cracks here and there on the surface of these Seedais are perfectly normal. Make sure the oil is med-high hot, drain in paper towels to remove excess oil.