Gavvalu Recipe With Jaggery | Bellam Gavvalu

Gavvalu Recipe With Jaggery | Bellam Gavvalu is a popular South Indian sweet snack or sweet treat, particularly in the Andhra Pradesh and Telangana regions of India. The name “Bellam Gavvalu” literally translates to “jaggery shells” or “jaggery cowries” in Telugu, which describes the shape and appearance of this sweet.

Gavvalu recipe with jaggery | Bellam gavvalu Gavvalu are a popular snack for most of our festivals and special occasions. The ingredients are very simple, using only rice flour and water, and are shaped like small conical or shell-like forms. Deep fried to crisper golden brown, the gavvalu are allowed to cool after frying.

Traditionally, once the gavvalu are cooled down, they are drenched with a thick jaggery syrup. When added onto the crispy shells, the sweet coating is rich, slightly sticky, and delicious. It’s a true delicacy delight because of the crispy outer shell, complemented by the sweet, nutty coating.

Preparation of Bellam Gavvalu is relatively different in different regions, and the ingredients in both dough and jaggery may be different. Still, the concept remains the same: a crunchy sweet preparation made from deep-fried dough smeared with jaggery.

Here are a few finger-licking Recipes:

Sweet Vada Bellam Garelu,

Bellam Appalu Recipe,

Coconut Ladoo,

Karanji Recipe and

Poornam Boorelu Recipe.

How to make Gavvalu Recipe:

1.  In a mixing bowl add all-purpose flour, semolina, salt to taste and a pinch of eating soda.

2.  Heat ghee in a tadka pan, make a small room to pour ghee into flour. Pour hot ghee directly into the flour.

3.  Mix well with the help of a spoon and then with a hand, add little by little water to get a soft dough.

4.  Place a wet cloth over the dough and keep aside for 15-30 minutes so that the dough turns soft.

5.  Remove the wet cloth, and knead the dough again for a minute for a smooth finish, take a small portion and roll to make small balls (less than an inch in size), to get a smooth crack free texture it’s a good idea to roll to softball.

6.  To make gavvalu recipe, one should have a wooden stick that has zig-zag curves on it or at least an instrument like a “steel deep fry strainer” which has a zig zag surface. Put dough ball and gently press forward to get shell shape.

7.  Heat oil in a pan and place shells one by one. Do not overcrowd gavvalu recipe as oil may get spilled out or they do not get fried properly.

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8.  Flip to the other side and deep fry on low to medium flame till they are perfectly fried and attain a golden brown and crispy texture.

9.  While removing the oil, drain oil properly as these shells are hollow in shape. Transfer to another plate and keep aside. Repeat the process with the remaining dough.

10.  Put jaggery in a pan and add a little water to it. Once jaggery syrup starts boiling sprinkle ½ tbsp. cardamom powder.

11.  Jaggery syrup consistency plays an important role in this recipe, its concentration should be mild and thick. To check take a small drop of syrup and try to stick it with two fingers you should get consistency as shown in the image below. This will make our recipe non-sticky and perfectly stick with shells.

12.  Let jaggery syrup cool down, Once cooled put fried shells into syrup and mix well so that every shell is coated with syrup.

Watch this recipe on >> YouTube

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Bellam Gavvalu Recipe Card

Gavvalu Recipe WithJaggery | Bellam Gavvalu is a popular South Indian sweet snack or sweet treat,particularly in the Andhra Pradesh and Telangana regions of India.

Author Uppada Lakshmi

Ingredients

• All purpose flour/ Maida – 2 bowls
• Semolina/ coarsely milled durum wheat rava – 1 cup
• Salt – ½ tbsp.
• Cooking soda – a pinch
• Ghee – 4 spoons.
• Oil – to deep fry
• Jaggery – 250 gms.
• Cardamom powder – ½ tbsp.

Instructions

1. In a mixing bowl, combine all-purpose flour, semolina, salt, and a pinch of baking soda.
2. In a tadka pan, melt ghee, leaving a small space to pour into the flour.
3. Pour the heated ghee directly into the flour. Mix thoroughly with a spoon, then gradually add water with your hands to make a soft dough.
4. Cover the dough with a moist cloth and set aside for 15-30 minutes to soften.
5. Remove the cloth, knead the dough again for a minute for a smooth finish, then shape small balls from a small part of the dough.
6. To make gavvalu, use a wooden stick with zig-zag curves or a tool with a zig-zag surface. Place a dough ball on top and gently press inward to form a shell shape.
7. Heat oil in a pan and add the shells one at a time. Avoid overcrowding to ensure proper frying. Flip the shells and deep fry on low to medium heat until golden brown and crispy.
8. Drain the oil properly when removing from the pan and transfer to a separate plate. Repeat with the remaining dough.
9. In a pan, melt jaggery with a little water. When the jaggery syrup boils, add cardamom powder.
10. The jaggery syrup should have a mildly thick consistency. To test, take a small drop of syrup and try to stick it with two fingers.
11. Allow the jaggery syrup to cool before adding the fried shells and thoroughly coating each shell with syrup.

Recipe Video

Tips to make Perfect Bellam Gavvalu Recipe:

Use Fresh Ingredients:

The rice flour used should be fresh, and the jaggery not too old. Fresh ingredients definitely play a big role in taste and texture of the Gavvalu.

Dough Consistency

The dough needs to be smooth but stiff, neither too soft nor too hard. The dough of Gavvalu recipe should be able to hold its own shape.

Gavvalu Properly Shaped Bleep-End

The Gavvalu should be of even size and shape so that they will fry uniformly and give an even coat over them.

Temperature of the Oil:
The oil should be maintained at a uniform temperature throughout frying. The Gavvalu frying gets spoilt if the oil is too hot or too cold.

Frying in Batches:

Do not overcrowd the frying pan. Fry the Gavvalu recipe in batches otherwise they will start sticking to each other and chances are it will not cook properly.

Drain Excess Oil:

As soon as you fry, put the Gavvalu on a paper towel and let the excess oil drain from it. This way, the Gavvalu will stay crispy .

Quickly Coat with Jaggery:

Coat the Gavvalu recipe with Jaggery syrup while still warm. So jaggery will stick even better on the surface.

Adjust Jaggery Thickness:

You can adjust the thickness of the jaggery coating according to your choice. The thicker layer of jaggery will be stronger in sweetness and lighter layer will be less sweet.

Use Gavvalu Maker:

You can make Gavvalu using a Gavvalu maker or any equivalent tool to make these uniformally and traditionally.

Patience is a Virtue:

The recipe to make Gavvalu needs patience and a few trials. The first batch may not turn out good, but after a few tries, you’ll get them just right.

Storage
The Gavvalu Recipe can be stored in an airtight container. They should be totally cool and dry when placed in the containers, so they don’t sogg.

Flavor Variations:

Though jaggery and white sesame seeds are used for making this traditional Bellam Gavvalu, I would suggest trying different ingredients for a variation: grated coconut, cardamom powder, or chopped nuts for the difference of flavor.