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.