Loading...
Crispy, golden-fried dough shells coated in a luscious jaggery syrup. This traditional Andhra sweet snack is wonderfully addictive and perfect for festivals or any time you crave a sweet treat.
Prepare the Dough
Shape the Gavvalu (Shells)
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
Crispy, golden-fried dough shells coated in a luscious jaggery syrup. This traditional Andhra sweet snack is wonderfully addictive and perfect for festivals or any time you crave a sweet treat.
This andhra recipe takes 55 minutes to prepare and yields 6 servings. At 453.18 calories per serving with 4.81g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Fry the Gavvalu
Prepare the Jaggery Syrup
Coat and Cool the Gavvalu
For a healthier version, you can make this recipe with whole wheat flour (atta) or a mix of half all-purpose flour and half whole wheat flour. The texture will be slightly denser.
Add 1-2 tablespoons of desiccated coconut or toasted sesame seeds to the jaggery syrup along with the cardamom for extra flavor and texture.
Replace jaggery with an equal amount of granulated sugar to make 'Teepi Gavvalu' or 'Panchadara Gavvalu'. The syrup-making process remains the same.
Jaggery (Bellam) is an unrefined sugar that retains molasses, making it a natural source of iron, which is essential for healthy blood cell formation and preventing anemia.
The combination of complex carbohydrates from flour and simple sugars from jaggery provides a quick and sustained release of energy, making it an ideal snack during festivals and celebrations.
In traditional practices, jaggery is consumed after meals to aid digestion. The addition of cardamom in this recipe also has digestive properties, helping to soothe the stomach.
Once completely cooled, store them in an airtight container at room temperature. They will stay fresh and crispy for up to two weeks.
This usually happens if the jaggery syrup was not cooked to the correct 'soft ball' consistency. It may have been undercooked. Also, ensure they are fully cooled before storing, as any residual warmth can create moisture.
Absolutely! Using sugar will result in a different but equally delicious sweet called 'Teepi Gavvalu'. Follow the same steps for making the syrup, testing for the soft ball stage.
Bellam Gavvalu is a traditional festive treat and is high in calories, sugar, and fat from deep frying. It should be enjoyed in moderation. Jaggery is a better alternative to refined white sugar as it contains some minerals like iron and magnesium.
A typical serving of about 110g (or 3/4 cup) contains approximately 450-500 calories, primarily from carbohydrates and fats.
You can easily use common kitchen items. The back of a fork with prominent tines works perfectly. A new, clean, wide-toothed plastic comb can also be used to create the traditional ridges.