Bellam Gavvalu

Shape the Gavvalu (Shells)

• After resting, knead the dough again for a minute until smooth.
• Divide the dough into small, marble-sized portions and roll them into smooth balls.
• To shape the shells, take a dough ball and press it against a gavvalu chekka (a special wooden shaper), the back of a fork, or a new, clean, wide-toothed comb.
• Gently press with your thumb and roll the dough downwards. It will curl into a shell shape with distinctive ridges. Place the shaped gavvalu on a plate or tray, ensuring they don't stick to each other. Repeat with the remaining dough.

Fry the Gavvalu

• Heat oil in a deep pan (kadai) over medium-low heat. To test the oil temperature, drop a tiny piece of dough; it should sizzle and rise to the surface steadily.
• Carefully slide a batch of shaped gavvalu into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature.
• Fry for about 8-10 minutes, stirring occasionally, until they are evenly golden brown and crispy. Frying on low heat ensures they cook through without burning.
• Using a slotted spoon, remove the fried gavvalu and drain them on a plate lined with paper towels to absorb excess oil. Fry the remaining batches.

Prepare the Jaggery Syrup

• In a separate heavy-bottomed pan, combine the grated jaggery and 1/2 cup of water.
• Heat the mixture on medium flame, stirring continuously until the jaggery dissolves completely.
• Bring the syrup to a rolling boil and cook for 5-7 minutes until it reaches the 'soft ball' consistency. To test, drop a small amount of syrup into a bowl of cold water. It should form a soft, pliable ball that holds its shape.
• Once the correct consistency is reached, turn off the heat. Immediately stir in the cardamom powder and 1 teaspoon of ghee for flavor and shine.

Coat and Cool the Gavvalu

• Working quickly, add the fried gavvalu to the hot jaggery syrup.
• Gently toss with a spatula to ensure all the shells are evenly coated. The syrup will begin to harden as it cools.
• Transfer the coated gavvalu onto a large greased plate or parchment-lined tray. Use a fork to separate them slightly to prevent them from clumping together.
• Allow them to cool completely for at least an hour. The jaggery coating will dry and crystallize, giving them a perfect crunch. Once cooled, store in an airtight container.