Gavvalu
Gavvalu | Bellam Gavvalu
Pretty little sweet shells – Gavvalu!
Gavvalu
Gavvalu | Bellam Gavvalu
Pretty little sweet shells – Gavvalu!
ServingsPrep Time
1250ml Jar25minutes
Cook TimePassive Time
15minutes5-10minutes
ServingsPrep Time
1250ml Jar25minutes
Cook TimePassive Time
15minutes5-10minutes
Ingredients
For Gavvalu –
  • 1cupMaida/All-Purpose Flour
  • 1.5tbspHot Oil/Ghee/Butter
  • A pinch of salt(optional)
  • Water as needed
  • Oil for deep frying
For Jaggery Syrup –
  • 1/3cupGrated Jaggery
  • 1/4cupWater
Instructions
  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.
  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. If you are able to roll it over without it dissolving in water, remove the syrup from heat.
  12. Add the fried gavvulu into the syrup.
  13. Mix well so that they are coated with syrup all over.
  14. Separate them and let them cool down.
  15. Store in an airtight container for shelf life upto 10 days.