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Wednesday, August 22, 2012

Bellam/Sugar Gavvalu

1.All purpose flour/Maida - 2 1/2cups
2.Sooji/Rava - 1/2 cup
3.Ghee - 1/4 cup
4.Oil(warm) - 1/4cup
5.Oil - for deep frying
For Syrup
1.Jaggery/Sugar - 3cups
2.Cardamom powder - 2tsp

1.In a bowl add Maida,sooji and mix well.To this add ghee,oil and mix to the flour.Add enough water to the flour and and make into smooth dough with out any lumps.
2,Knead the dough by rubbing with the palms for 10-12mts.This is important step to get very soft dough.
3.Divide the dough into small marble balls.Grease the gavvalu peeta with ghee or oil .Take one ball at a time and press the ball on gavvala peeta by sliding down carefully with fingers like a shell.
4.In an another bowl add jaggery and 1/2cup water.Heat the jaggery and water in medium flame till the jaggery gets completely melted.Boil the syrup till you gets 2 thread consistency.Add cardamom powder to the syrup and mix.
5.Heat oil in a deep frying pan.Slowly drop the prepared gavvalu/shells into the oil and fry in medium flame.Turn over in between till it changes into golden brown color.
6.Once the gavvalu is done with frying,add these into syrup and let it sit for 2-3mts or till the syrup coats well to the gavvalu.
7.Remove from syrup and let it dry until the jaggery syrup is not sticking to your fingers.Store into air tight container.

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