Curd Seedai is a crispy, tasty savoury snack made by mixing rice flour with curd and shaping it into small balls, then deep frying them until crisp. Curd adds flavour to the seedai. These stay crisp for days and are satisfying to eat. 

This is simple and easy to make in about 30 minutes. It doesn't need much effort, just frying time. Each seedai is crunchy on the outside and light inside, and tastes better than regular seedai. You can make a big batch and store them for anytime snacking, or prepare ahead for special occasions.

About Curd Seedai

Curd Seedai is quick to make at home. It's rice flour mixed with curd instead of plain water with other ingredients. You can enjoy a different kind of seedai this way and it doesn't need much effort. It can be made ahead and stored, the flavours stay good, and it's one of those recipes people love to keep around.

The texture is crispy and crunchy from frying. The curd makes the dough softer and helps it puff up nicely in hot oil. Jeera and hing adds flavour without overpowering the snack. The outside turns golden brown and stays that way even after a few days in storage.

The recipe is flexible based on how you like it. Some people like to add roasted coconut, others skip it. Both work well and taste equally good. You can use the flour you have available, thick or thin poha can also work as substitutes.

I usually make this for special occasions when I want something homemade. My family finishes the whole batch quickly because they stay crispy and fresh. 

Curd Seedai Ingredients

• Rice Flour - I have used rice flour for the base of the seedai. You can use store bought idiyappam flour too if that is what you have.
• Urad Dal Flour - I use urad dal flour for flavour and texture. It help make the seedai crispy and add nice taste to the snack.
• Thick Curd - I used hung curd for leavening the dough. Curd make the seedai fluffy and help them puff up when fried without bursting.
• Jeera - I added jeera for savoury flavour throughout the seedai. It give light aromatic taste that complement the curd well.
• Hing - I used just a tiny pinch for flavour depth. It add savoury taste and help digest the fried snack.
• Butter - I added butter for richness and help bind ingredients. Butter make the seedai taste more delicious .
• Salt - I added salt for seasoning the snack. You can adjust based on how much salt you like.

How to make Curd Seedai Step by Step

1.Dry roast rice flour till it fumes slightly, Set aside. Now add urad dal flour and roast it the flour fumes a bit. Cool down completely then transfer to sieve.

2.Sieve well at least twice. Discard the coarse part. Now take hung curd.You can use thick curd too. As my  curd was a bit watery I hung it for 15 minutes then used it.

3.To a bowl - add sieved flour, butter, curd, jeera, hing and required salt. Mix well first so that the ingredients are evenly distributed especially butter. Now add water little by little.

4.Form a soft dough. Knead it for 3-5 minutes. Gather together and keep it ready.

5.Pinch a small piece of the dough and roll it out into small balls. Roll gently, do not roll tight. Just roll with the 3 fingers shown. If there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting. Let the seedais rest in the cloth for 10 minutes for the extra moisture to be absorbed.

6.For extra precaution : prick each seedai with a toothpick just a slight prick is enough. Heat oil, add few balls and fry in low medium flame. Roll and fry for even frying.

7.Fry in batches. Fry till it is golden brown in colour only then it will get cooked inside properly. Drain in a tissue, cool down then store in an airtight container.

Cool down store and enjoy with tea. Crunchy seedais ready with the mild flavour of curd..yum!

Expert Tips

• Roasting and Sieving - I usually roast rice flour and urad dal flour until they fume slightly. This is main step to avoid bursting during frying. 
• Dough Consistency - I make soft dough not too tight and knead for 3 to 5 minutes so dough is smooth and add water little by little.
• Rolling Balls - I roll gently using three fingers, do not make them tight. If cracks appear it is fine because it help moisture escape during frying and prevent bursting.
• Frying Temperature - I fry on low to medium flame until golden brown color. If oil is too hot they brown quickly but stay raw inside.
• Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy.

Serving and Storage

Serve Curd Seedai warm and fresh for best taste. You can store in airtight container for about one week, consume within for best flavour and crispiness.

FAQS

1.Can I use store bought flour?

Yes you can use store bought rice flour and urad dal flour. Both work well, it just depend on what you have at home.

2.Why are my seedai bursting while frying?

Make sure you roast and sieve flour well before making dough. If dough is too tight or oil is too hot, seedai can burst. Prick gently with toothpick before frying.

3.Can I add coconut?

Yes you can add half teaspoon coconut to the dough. Roast it along with other flour and it give nice flavour to the seedai.

4.How long should I fry them?

Fry on low to medium flame until they are golden brown in color. This ensure they are cooked properly inside and crispy outside.

5.How long can I store them?

You can store in an airtight container for about one week. Consume within for best crispiness and flavour quality.

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

Tried this Curd Seedai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Curd Seedai Recipe

Curd Seedai is a crispy, tasty savoury snack made by mixing rice flour with curd and shaping it into small balls, then deep frying them until crisp. The curd adds flavour to the seedai. These stay crisp for days and are satisfying to eat. 

Course Snack

Cuisine Indian

Keyword curd recipes, diwali dishes, diwali food, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, seedai recipes, snack recipes, virtual diwali party

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 180kcal

Author Sharmilee J

Ingredients

• ½ cup rice flour / idiyappam flour store bought
• ½ teaspoon urad dal flour
• ¼ cup thick curd I used hung curd
• ½ teaspoon butter
• ¼ teaspoon jeera
• 1 tiny pinch hing
• salt to taste
• water as needed

Instructions

• Dry roast rice flour till it fumes slightly. Set aside.
• Now add urad dal flour and roast it the flour fumes a bit.
• Cool down completely then transfer to sieve. Sieve well. Discard the coarse part. Now take hung curd.
• To a bowl - add sieved flour, butter, curd, jeera, hing and required salt. Mix well first so that the ingredients are evenly distributed especially butter. Now add water little by little.
• Form a soft dough. Knead it for 3-5 minutes. Gather together and keep it ready.
• Pinch a small piece of the dough and roll it out into small balls. Roll gently, do not roll tight. Just roll with the 3 fingers shown. If there is a crack its ok as it helps to let out the moisture through the crack which will avoid bursting.
• Let the seedais rest in the cloth for 10 mins for the extra moisture to be absorbed.
• For extra precaution : prick each seedai with a toothpick just a slight prick is enough.
• Heat oil, add few balls and fry in low medium flame. Roll and fry for even frying.
• Fry in batches. Fry till it is golden brown in color only then it will get cooked inside properly.
• Drain in a tissue, cool down then store in an airtight container. Enjoy Curd Seedai!

Notes

• Roasting and Sieving - I usually roast rice flour and urad dal flour until they fume slightly. This is main step to avoid bursting during frying. 
• Dough Consistency - I make soft dough not too tight and knead for 3 to 5 minutes so dough is smooth and add water little by little.
• Rolling Balls - I roll gently using three fingers, do not make them tight. If cracks appear it is fine because it help moisture escape during frying and prevent bursting.
• Frying Temperature - I fry on low to medium flame until golden brown color. If oil is too hot they brown quickly but stay raw inside.
• Storage - I let seedai cool completely before storing in airtight container, keeps them crunchy.

Nutrition

Serving: 75g | Calories: 180kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 1mg

The post Curd Seedai Recipe (Thayir Seedai) appeared first on Sharmis Passions.

Milk halwa is a soft rich sweet with a slight grainy texture that makes it feel so nice to eat. The gentle sweetness of milk with the light flavor of cardamom and the richness from ghee makes it special. It kind of melts in the mouth but still has that small grain feel which makes it different from other milk sweets. Milk Halwa is commonly made for festivals and worth the effort & time for its taste.

This halwa takes a little time as milk has to cook down slowly, but the end result is worth the wait. Adding curd while cooking gives that grainy touch, and ghee adds the smooth finish. You can make it for festivals, small family treats or even when you want something traditional and comforting.

About Milk Halwa

Milk halwa is made by simmering milk until it becomes thick, then adding sugar, rava, curd, and ghee to get a rich taste and texture. The curd makes the milk split slightly giving it a grainy look, while ghee blends in and later starts oozing at the sides when it is ready. This slow process is what builds the flavor and perfect texture.

This sweet is liked in many parts of India, but each place makes it in their own way. Some add khoya for a quicker version but slow cooking milk gives more flavor. The texture is smooth with small grains and the taste is sweet but not heavy. The regional variations also add interesting twists in spices or nuts.

You can adjust the richness by adding more or less ghee, or use white sugar instead of cane sugar if you like a more white color halwa. For sweeter version, you can also add more sugar. This dessert is something I always like to make because it feels warm and traditional.

I usually make this milk halwa recipe for festivals or when guests come. It's one of those dishes that bring people together and makes celebrations happy. Milk Halwa can be prepared in very less time. I love thirattipal so when I was telling about this to my friend, she suggested me to try this Milk Halwa as this tastes just like thirattipaal or paalkova.

As gokulashtami is nearing thought to post this Milk Halwa. This is not as tedious as stirring for hours together like for palkova, do try it for krishna jayanthi this year and enjoy.

Paal Halwa Video

Milk Halwa Ingredients

• Full cream milk - I made this using full cream milk for a rich and creamy texture. You can use regular milk if you want but it won't come out as thick or rich. This is the main base of the halwa.
• Sugar - I have used white sugar for sweetness. You can use cane sugar or brown sugar too for a more healthy version.
• Sooji (semolina) - I have added sooji to help thicken the halwa. You can't skip this as it absorbs moisture and adds a bit of grainy texture which is nice.
• Curd - I used fresh curd to split the milk and get that grainy texture. This makes the halwa different from smooth milk sweets. If you don't have fresh curd, store-bought works fine too.
• Ghee - I made this with little ghee comparatively, add ghee little by little while cooking to make the halwa soft and glossy. It adds richness and good aroma.
• Cardamom powder - I have just added a small pinch for flavor and fragrance.

Similar Recipes

• Kasi halwa
• Carrot halwa
• Badam halwa
• Thirattipaal
• Paalkova

How to make Milk Halwa Step by Step

1.Boil 2 cups full cream milk.

2.Simmer for 5 minutes.

3.Add 2 tablespoon rava(sooji).

4.Keep stirring to avoid lumps.

5.Cook until rava turns soft.

6.Now add ½ cup sugar.

7.Add 2 tablespoon thick curd.

8.Cook until it starts to thicken.

9.It will start to thicken so keep stirring. Cook in low medium flame.

10.Now start adding ghee 1 to 2 tablespoon at a time. We need ⅓ cup ghee in total.

11.Keep cooking, adding ghee in interval.

12.And at one stage it will leave the sides of the kadai. Add remaining ghee fully and cook for few more minutes.

13.Leaves sides of the kadai.

14.Ghee oozes out at the edges now add ⅛ teaspoon cardamom powder.

15.Give a quick mix and switch off. After cooling down the texture will become more grainy.

Paal halwa is ready!

Expert Tips

• Simmer - I always cook the milk in low flame so it gets thick evenly without burning. You can stir once in few minutes at first, but when it starts getting thick, stir often so it doesn't stick at bottom.
• Adding curd - Adding curd makes the milk split and give that grainy texture. If you add too early, milk will separate too much.
• Ghee stage - I add ghee little by little when I see halwa sticking to pan. This way the ghee soaks in well and gives a nice glossy look. You can even smell the change when ghee blends in, also the texture changes.
• Right time to stop - Switch off when halwa leaves the sides of pan and you see ghee oozing at the edges. It will get little more thick after cooling, so don't cook too much.
• Sweetness level - You can add more sugar if you want more sweet, but it will make halwa little softer. I taste once before switching off and adjust.

Serving and Storage

You can serve milk halwa warm or in room temperature. It taste nice as a dessert after lunch or dinner, and also as a sweet snack with tea or coffee. If you have any leftover halwa, keep it in a clean box and store in fridge for 3-4 days. You can warm it little before eating, or even eat it cold also.

FAQS

1.Can I skip curd?

No, curd is what gives the nice grainy texture. Without it, halwa will turn smooth.

2.Can I make this with khoya?

Yes, you can, but the cooking time will be less and taste will be little different.

3.Why my halwa is chewy?

This happens when it cooks too long after it already leaves the sides of the pan. So keep an eye and stop at the correct stage.

4.Can I use low-fat milk??

Yes, but it will make the halwa less rich and little dry.

5.Can I reduce ghee?

Yes, but adding enough ghee makes it more soft and tasty. Ghee adds richness and the texture will change if you reduce ghee.

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

Tried this Milk Halwa Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Milk Halwa Recipe | Paal Halwa Recipe

Milk halwa is a soft rich sweet with a slight grainy texture that makes it feel so nice to eat. The gentle sweetness of milk with the light flavor of cardamom and the richness from ghee makes it special. It kind of melts in the mouth but still has that small grain feel which makes it different from other milk sweets. Milk Halwa is commonly made for festivals and worth the effort & time for its taste.

Course Dessert

Cuisine Indian

Keyword cardamom powder recipe, curd recipes, diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, easy diwali recipes, ghee recipes, halwa, milk recipes, sweet recipes

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 494kcal

Author Sharmilee J

Ingredients

• 2 cups full fat milk
• ½ cup sugar
• ⅓ cup ghee
• 2 tablespoon sooji
• 2 tablespoon curd
• 3 tablespoon ghee
• ⅛ teaspoon cardamom powder

Instructions

• Boil 2 cups full cream milk.
• Simmer for 5 minutes.
• Add 2 tablespoon rava(sooji).
• Keep stirring to avoid lumps.
• Cook until rava turns soft.
• Now add ½ cup sugar.
• Add 2 tablespoon thick curd.
• Cook until it starts to thicken.
• It will start to thicken so keep stirring. Cook in low medium flame.
• Now start adding ghee 1 to 2 tablespoon at a time. We need ⅓ cup ghee in total.
• Keep cooking, adding ghee in interval.
• And at one stage it will leave the sides of the kadai. Add remaining ghee fully and cook for few more minutes.
• Leaves sides of the kadai.
• Ghee oozes out at the edges now add ⅛ teaspoon cardamom powder.
• Give a quick mix and switch off. After cooling down the texture will become more grainy.
• Paal halwa is ready!

Video

Notes

• Simmer slow - I always cook the milk in low flame so it gets thick evenly without burning. You can stir once in few minutes at first, but when it starts getting thick, stir often so it doesn't stick at bottom.
• Adding curd - Adding curd makes the milk split and give that grainy texture. If you add too early, milk will separate too much.
• Ghee stage - I add ghee little by little when I see halwa sticking to pan. This way the ghee soaks in well and gives a nice glossy look. You can even smell the change when ghee blends in, also the texture changes.
• Right time to stop - Switch off when halwa leaves the sides of pan and you see ghee oozing at the edges. It will get little more thick after cooling, so don't cook too much.
• Sweetness level - You can add more sugar if you want more sweet, but it will make halwa little softer. I taste once before switching off and adjust.

Nutrition

Serving: 100g | Calories: 494kcal | Carbohydrates: 50g | Protein: 10g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 88mg | Sodium: 98mg | Potassium: 471mg | Fiber: 3g | Sugar: 45g | Vitamin A: 406IU | Vitamin C: 0.1mg | Calcium: 318mg | Iron: 1mg

The post Milk Halwa Recipe | Paal Halwa Recipe appeared first on Sharmis Passions.