Sweet/Vellam Cheedai Recipe

Serving Size/Yields: 20 – 25 Nos. of 3/4th gooseberry size
Preparation Time: 15 minutes
Frying Time: 3 – 5 minutes per batch

Rice flour – 2 1/2 cups
Jaggery –  1 1/4 cup
Water – 1 1/4 cup
White Til (Sesame Seeds) – 2 tsp
Elaichi/Cardamom Powder – 1/2 tsp
Coconut (cut into thin strips) – 1/2 cup
Urad Dal (Grounded to a fine powder) – 1/2 tsp
Oil – for deep-frying
Salt – a pinch


  1. Fry the rice flour for about 5 minutes and cool.
  2. Melt the jaggery with the water and strain.
  3. After the rice flour is cooled down, add the other ingredients (except oil( and mix with the jaggery water and keep aside for half an hour.
  4. Make cheedais (balls) that are of three quarters of the size of a gooseberry and keep aside.
  5. Heat oil in a kadai  or large saucepan.
  6. Fry about 6 to 7 cheedais at a time.
    (The balls might slightly crack because they are getting cooked inside.)
  7. When the balls become the color of golden-brown, take them outside and cool.
  8. Serve.


Keeping the heat at a low-medium level will enable the balls to get cooked inside.


This dish is prepared on the day of Gokulashtami, along with the salted variation.


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