Step wise picture recipe to make Andhra special recipe of sweet shells – Gavvalu. Made with all-purpose flour and jaggery, these bellam gavvalu so addictive and delicious!
Deepavali is so close and yet seems so far. And I am back with yet another favorite sweet recipe of mine from my hometown – Andhra special Bellam Gavvalu. Gavvalu for the uninitiated mean seashells. These small bite sized sweet shell shaped nibbles are traditionally made for Diwali. These used to be my childhood favorite growing up and still are.
Gavvalu are not only beautiful to look at, they are as delicious too! They are made with a maida/all-purpose flour pastry that is crispy yet soft and flaky. Deep fried in oil and then dipped into a syrup made with either sugar or jaggery (hardened sugarcane molasses) That typical shell shape helps hold the syrup and every bite is such a delight.
Although at many households these are made with sugar syrup, I have grown up eating these Bellam Gavvalu, made with jaggery and that is a combination worth dying for. Choose good quality jaggery, make syrup with the right consistency and your gavvalu will not be soggy or hard as a rock. For me personally, making a jaggery syrup is easier. This gavvulu in particular will taste wonderful for a syrup that is thick, when you drop it in a bowl of water, you should be able to roll a ball. I have some tips for making the perfect syrup at the step-wise pictures below.
Traditionally, gavvalu are pressed and moulded on a wooden mould. Since I don’t own a traditional one yet (time to find it) I have a plastic one that has very close lines, resulting in gavvulu shaped so. If you don’t own this, no issues at all. Use the back of a fork. We need those indentations to hold the syrup, that’s all. So what are you waiting for? Make these pretty gavvalu today! Check out other Andhra recipes here.
How to make Gavvalu | Bellam Gavvalu –
Detailed step by step picture recipe of making Gavvalu | Bellam Gavvalu –
1. In a mixing bowl add maida, salt and hot oil/ghee/butter.
2. Mix well until it is crumbly and add water little by little, to knead the dough.
3. Knead the dough until it is soft and pliable. Set aside for 5-10 mins.
4. Split the dough into small balls of almost equal size.
5. Take a ball of dough and press it onto the mould.
6. Starting at one end, begin rolling it but not too tightly. Alternatively, it can have just one roll. Press the edges so that it doesn’t open up while frying.
6. Repeat this with the rest of the dough.
7. Meanwhile, heat oil for deep frying. Once hot, set the flame to medium. Drop these prepared gavvuly 8-10 at a time.
8. Cook slowly until they are crisp and golden brown. Drain off extra oil.
9. Now heat the jaggery with water on medium flame.
10. Let the jaggery dissolve and it begins to get frothy.
11. When it is thick, add a few drops of the syrup into a bowl of water.
12. If you are able to roll it over without it dissolving in water, remove the syrup from heat.
13. Add the fried gavvulu into the syrup.
14. Mix well so that they are coated with syrup all over.
15. Separate them and let them cool down.
16. Store in an airtight container for shelf life upto 10 days.
- Adding hot oil/ghee/butter gives flakiness to the Gavvalu, don’t skip that.
- Instead of jaggery, sugar can be used too.
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