Maida Meethi Seedai Recipe – Sharmis Passion

Maida Meethi Seedai are small crispy sweet balls which taste soft from inside and crispy from outside. I make them using flour, sugar and a little ghee and when fried they turn golden and puff up a bit. Its taste is mildly sweet which melts slowly as soon as it is kept in the mouth and is very comfortable to eat.

You can make it during festivals or sometimes when you feel like having a quick sweet snack with tea. It is very easy to make, it does not take much effort, just a few ingredients which are already present in your kitchen. The light crispness along with the cardamom and ghee makes it very special and homely.

jump to:

About Maida Meethi Seedai

Maida Meethi Seedai is simple and delicious made using all purpose flour instead of the usual rice flour used in traditional seedai. The flour makes it soft and smooth, and the dough is slightly sticky making it easy to roll into small balls. After frying, the balls become crispy on the outside and soft on the inside, giving a nice crispy taste every time.

The taste is slightly sweet, not too heavy. While frying, cardamom powder gives off a lovely aroma and the kitchen is filled with that sweet shop-like smell. Even though it looks simple, this beeji tastes great and looks really satisfying because of the ghee and sugar mixing well together.

If you like a little crispiness or extra flavor then you can also add a little sesame seeds to it, this makes it even tastier. This sweet is prepared quickly and does not require much effort. This can be done when you feel like eating homemade sweets. It can be stored in an airtight jar for a few days and still remain crisp and tasty.

I usually make this during festivals or when I want something sweet but easy to make. It’s so easy to make, turns out great every time, and everyone in my family loves the soft crispness and mild sweet flavor in every bite.

flour sweet seed material

• Fine flour – I have used it as a main base for seedlings, it makes them soft and crispy after frying. You can also add a little rice flour if you want a slightly different texture.
• Sugar – I powder it first, then mix it with flour. It gives mild sweetness. You can increase or decrease the quantity as per taste.
• Milk – I add the dough little by little to bring it together, this makes it a little sticky and easier to shape. If milk is not available you can use water.
• cooking soda – A small pinch helps the seedai to puff up a bit and gives a soft crispiness. You can skip if you want.
• Ghee – I add tsp for richness and softness.
• cardamom powder – I add them for aroma and taste. You can omit or increase as per taste.
• Oil – Deep fry the seeds in oil until golden. You can use any neutral oil that works fine.

similar recipe

How to make Maida Meethi Seedi step by step

1. Take sugar in a mixer jar, grind it finely and keep aside. Add ghee in a mixing bowl.

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

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

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

5.Squeeze out a small portion of the dough and make small balls as shown below. – Make balls and spread them on a dry cloth. Make balls in this manner until all the dough is used up. – Heat oil in a pan, carefully put some balls in it and deep fry them. Its size will increase slightly. Cook on low medium flame.

6. Keep rolling for even cooking. Cook on low medium flame. Deep fry until golden brown. Remove, cool and store in tissue paper.

Store in airtight container.

Expert Tips

• Milk – I usually add milk little by little, the dough should be a little sticky, not hard. If you mix too much, it will be hard to shape into balls, too little and the seeds will be dry.
• rolling balls – I roll gently, don’t press too hard, keep them soft by getting them in and round. You can apply light oil on your hands so that the dough does not stick.
• roasting flame – Fry on low to medium flame, in this way the seeds get cooked evenly inside and outside, the sugar does not burn and the color gradually turns golden. High flame can burn the outside and remain raw inside.
• even cooking – I keep rolling the balls in the oil gently with a spoon or slotted spatula so that they become golden brown on all sides. Do not overcrowd the pan, otherwise the temperature will drop and the seeds will absorb the oil.
• storage – I let the seeds cool completely before storing them in an airtight container, which keeps them crunchy. If you store in warm condition, they become soft and lose their crispness.

serving and storage

Serve Maida Meethi Seedai with tea or coffee or as a festive prasad during festival times. You can also eat it as a quick breakfast anytime. Store leftovers in an airtight container at room temperature, they stay crunchy for 5-7 days. It can also be packed for gifting during festivals, it remains fresh and tasty for a few days.

general questions and answers

1.Can I skip ghee in the flour?

Yes, you can skip it. The taste of cedai is still good but a little less spicy.

2.Can I make the dough in advance?

I usually make the dough immediately and shape it into balls, but you can also keep the dough covered for a few hours.

3.Can I add sesame seeds?

Yes, you can add half teaspoon sesame seeds, it gives a little extra crunch and good taste. If you want, you can try a little more, it still tastes good.

4.Can I make a flavored version?

Yes, skip the sugar, add a tablespoon of salt and a teaspoon of chili powder, tastes great.

5.Can I store for longer periods?

Once completely cooled they store well in an airtight container for up to a week.

If you have any further questions about this Maida Meethi Seedai Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter ,

tried this Maida Meethi Seedai RecipeDo let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card