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Discover the secret to making irresistible Yellada, a delightful crispy sesame cookie that will transport you to my grandmother’s kitchen. While my grandmother doesn’t follow a specific recipe, I’ve diligently measured her ingredients to ensure perfection. Join me in this step-by-step video tutorial as we recreate her amazing Yellada.
Don’t miss out on experiencing this traditional treat just like she makes it!
INGREDIENTS
- 1 1/4 cups granulated sugar
- 1 cup water
- 3 cups white flour
- 2 1/2 tablespoons Rama (essential ingredient)
- 1 cup raw sesame seeds (not toasted)
METHOD
Step 1: In a large glass, combine the sugar and water, stirring until the sugar dissolves completely. Set aside as a thick syrup forms. It is crucial that the sugar is fully dissolved.
Step 2: Mixing the Dry Ingredients
In a bowl, mix the sesame seeds into the flour. Add Rama and rub into the flour until the mixture resembles bread crumbs.
Step 3: Incorporating the Syrup
Slowly pour a portion of the syrup into the dry mixture, while reserving some for later. Mix until a dough forms, ensuring not to use all the syrup initially.
Step 4: Kneading the Dough
Take the dough and knead it vigorously for 5-7 minutes, allowing the ingredients to combine perfectly.
Step 6: Shaping the Yellada
Divide the dough into small balls and gently flatten them. Roll out each ball on a floured surface until thin. Refer to the video for a visual representation of the Yellada’s desired thickness.
Step 7: Cutting the Yellada
Using a cookie cutter or a glass, cut out circles or your preferred shapes. Place the cutouts on a floured surface, ready for frying.
Step 8: Frying the Yellada
Heat vegetable oil over medium heat. Carefully slide the Yellada discs into the hot oil and fry them slowly until they turn a golden tan colour. Note that the colour will deepen slightly as they finish cooking.
Tips:
- Rama is highly recommended due to its resistance to burning during frying.
- Using cold water contributes to achieving a crispy texture in the Yellada. Tap water is suitable.
- Opt for raw sesame seeds rather than toasted ones, as they provide a smoother texture in the dough.
- Save the oil after frying as it can be reused for cooking, adding a delightful sesame flavor to Asian dishes or vegetables.
- Store the Yellada in an airtight container to maintain their freshness for an extended period.
Note: For the best results, please refer to the accompanying video tutorial for a visual guide on the Yellada preparation process. Enjoy the authentic flavours of this beloved recipe!
Watch video: https://www.youtube.com/watch?v=E5hf2dZEpWI&t=141s
