Gavvalu/Shells
Ingredients Needed
For the Shells
All purpose flour - 1 cup
Rava - 2 tsp
Ghee - 1 tbsp
Oil for deep fry
For the Sugar Syrup
Sugar - 1 cup
Water enough to cover
Cook to make a single thread consistency
How to make the Shells
In a wide bowl, take all the ingredients and using water slowly knead into a soft dough. Cover with a muslin cloth and rest it for 10 - 15 mins.
On the rolling pin (gavvala peeta), take a very small dough, press it forward. You will get a shell shaped ball.
Heat a pan with enough oil for deep frying. Once you have enough to deep fry, fry them in batches.
Have the sugar syrup ready, once the shells are cooked, drop them into the sugar syrup and let it coat all over. Remove from syrup, and keep it aside.
Notes
Can be stored for 10 days or more.
The dough should rest for at least 10 mins for the rava to be soaked well. And the balls you pinch down should be really small, only then the shells will get cooked well and stay crispy.
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Recipe
Gavvalu | Teepi Gavvalu ~ Festival Special Recipe
Ingredients
For the Shells
- 1 cup All Purpose Flour
- 2 tsp Rava
- 1 tbsp Ghee
- Cooking Oil for deep frying
For the Sugar Syrup
- 1 cup Sugar
- Water enough to cover
Instructions
How to make the Shells
- In a wide bowl, take all the ingredients and using water slowly knead into a soft dough.
- Cover with a muslin cloth and rest it for 10 to 15 mins.
- On the rolling pin (gavvala peeta), take a very small dough, press it forward. You will get a shell shaped ball.
- Heat a pan with enough cooking oil for deep frying. Once you have enough to deep fry, fry them in batches.
- Drain on a kitche towel and cocntinue with the rest.
For the Sugar Syrup
- Take the sugar with water in a pan.
- Let the sugar melt and you can continue cooking till you get a single thread consistency.
Making the Teepi Gavvalu
- Have the sugar syrup ready, once the shells are cooked, drop them into the sugar syrup and let it coat all over.
- Remove from syrup, and keep it aside.
- You can store for 10 days or more.
Notes
And the balls you pinch down should be really small, only then the shells will get cooked well and stay crispy.
Nivedhanams Sowmya says
very authentic and very tasty!!! bookmarking this!!
Priya says
Unfortunately i dont have that rolling pin, love this sugar coated shells.
Arthy Suman says
This reminds me of my aunt...looks so yummy...
kausers kitchen says
Those shells Look so yummy...
sushma says
Perfectly made. Yummy
vaishali sabnani says
love these shelled and wonderfully textured sweets..
Archana Potdar says
Love this. What is this differently shaped rolling pin?
divya says
Looks yum...love it...
The Pumpkin Farm says
lovely recipe, absolutely new to me...never heard about this n never noticed this rolling pin, would be handy to make some good pasta as well
foodiliciousnan says
Very pretty! Are these similar to Shakkar para?
Srivalli says
Thanks for the lovely comments
Archana This rolling pin is especially made for making this snack.
Nandini, The proportion is little different and of course the making is different from shakkar para..though I can say it might taste somewhat same..:)..whatever working on that rolling pin makes this so interesting
Pavani says
It has been soooo long that i had these. They look delicious.
Chef Mireille says
these are so cute - looks like little pasta shells. Totally new to me - will have to try these
preeti garg says
Awesome recipe... never tried this type of tradition recipe
Suma Gandlur says
Yummy ones. This post reminded me that I haven't posted the sweet version yet.
Padmajha PJ says
What an easy snack!Where can we get that gavvala peeta?