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 are typically made during festivals and special occasions. They are made from a simple dough of rice flour and water, which is shaped into small conical or shell-like forms. The shaped dough is deep-fried until it becomes crispy and golden brown. After frying, the gavvalu are allowed to cool.

Once they have cooled down, the gavvalu are traditionally coated with a thick jaggery syrup. This sweet coating adds a delicious, rich, and slightly sticky sweetness to the crispy shells. The combination of the crispy outer shell and the sweet, slightly nutty coating makes Bellam Gavvalu a delightful and popular treat.

The preparation of Bellam Gavvalu may vary slightly from one region to another, and there might be variations in the ingredients used for the dough and the jaggery coating. Nonetheless, the basic concept remains the same: a sweet and crunchy snack made from deep-fried dough with a jaggery coating.

Contents

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.

Knead flour to get thick and 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.

Heat oil in a pan and put gavvalu shells.

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.

sweet gavvalu recipe: Deep fry till they turn golden brown colour.

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.

Drain excess oil and keep aside to cool.

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

make jaggery syrup by adding little water.

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.

Make perfect jaggery consistency as shown in pic.

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

Put gavvalu recipe in jaggery syrup and mix well.

Watch this recipe on >> YouTube

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

In a mixing bowl, combine all-purpose flour, semolina, salt, and a pinch of baking soda.
In a tadka pan, melt ghee, leaving a small space to pour into the flour.
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.
Cover the dough with a moist cloth and set aside for 15-30 minutes to soften.
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.
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.
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.
Drain the oil properly when removing from the pan and transfer to a separate plate. Repeat with the remaining dough.
In a pan, melt jaggery with a little water. When the jaggery syrup boils, add cardamom powder.
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.
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:

Make sure your rice flour is fresh, and the jaggery is not too old. Fresh ingredients can significantly impact the taste and texture of the Gavvalu.

Consistency of Dough:

Ensure that the dough is smooth and stiff, not too soft or too hard. It should hold its shape when you shape the Gavvalu recipe.

Evenly Shaped Gavvalu:

Try to make the Gavvalu as even in size and shape as possible. This will ensure that they cook uniformly, and the coating adheres evenly.

Maintain Oil Temperature:

Keep the oil at a consistent temperature throughout the frying process. Too hot or too cold oil can affect the texture of the Gavvalu.

Fry in Batches:

Avoid overcrowding the frying pan. Fry the Gavvalu recipe in small batches to prevent them from sticking together and to ensure they cook evenly.

Drain Excess Oil:

After frying, place the Gavvalu on paper towels to remove excess oil. This will help them stay crispy.

Quickly Coat with Jaggery:

Coat the Gavvalu recipe with jaggery while they are still warm. This will help the jaggery adhere better to the surface.

Adjust Jaggery Thickness:

Adjust the thickness of the jaggery coating to your preference. Thicker jaggery coatings will give a more intense sweetness, while thinner coatings will be lighter.

Use a Gavvalu Maker:

If possible, use a Gavvalu maker or a similar tool to shape the Gavvalu. It can help you achieve a more uniform and traditional shape.

Be Patient:

Making Gavvalu Recipe requires some patience and practice. Don’t get discouraged if your first batch isn’t perfect. It might take a few tries to get them just right.

Store Properly:

Store the Gavvalu Recipe in an airtight container to keep them fresh. Make sure they are completely cool and dry before storing to prevent sogginess.

Experiment with Flavor Variations:

While the classic Bellam Gavvalu Recipe are made with jaggery and sesame seeds, you can get creative by adding other ingredients like grated coconut, cardamom powder, or chopped nuts for different flavor variations.