Seepu Seedai

Make the Dough

• Add the softened unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until it resembles coarse breadcrumbs.
• Gradually pour in the thick coconut milk, a little at a time, while kneading.
• Continue to add milk and knead until you form a smooth, pliable, and non-sticky dough. The final dough should be soft but firm, without any cracks.

Shape the Seedai

• Grease the inside of a seepu seedai press or a murukku press fitted with a star-shaped plate.
• Take a portion of the dough and fill the press, ensuring there are no air pockets.
• Press the dough out onto a clean, greased surface (like a banana leaf or parchment paper) into long, ridged strands.
• Use a knife or your fingers to cut these strands into uniform 1-inch pieces.

Deep Fry the Seedai

• Heat the oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the top steadily.
• Carefully slide a batch of the cut seedai pieces into the hot oil, being careful not to overcrowd the pan.
• Fry for about 4-6 minutes, stirring gently from time to time for even browning.
• The seedai are done when they turn a light golden brown and the vigorous bubbling of the oil subsides.

Drain and Store

• Using a slotted spoon, remove the fried seedai from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
• Let them cool completely to room temperature. They will become much crispier as they cool.
• Once fully cooled, store in an airtight container. They will stay fresh for up to two weeks.