Gavvalu

Gavvalu, if translated in english it literally mean sea shells, a traditional Andhra pindi vantakam(festive sweet). Usually these gavvalu/shells are prepared using a gavvala chekka (mould), if could not manage to get one can be tried on a big fork or a brand new flat comb.



Ingredients:

2cups maida
1cup sooji(upma ravva)
pinch of salt
water as required to make a tight dough
oil for deep frying + 5tbs.oil(heated)


Sugar Syrup for coating gavvalu:
1cup sugar
enough water to immerse sugar
1/2 tsp cardamom powder



Recipe:

Make a soft dough of maida, sooji, salt and heated oil by adding enough water. Keep aside for 15 mts. Make small marble sized balls. Use gavvala chekka or the back of fork to shape each ball like a shell. Take the ball, place it on the fork/mold, using thumb press each ball gently onto the fork, then roll into a shell shape. Prepare shells with all prepared balls and keep aside.



Take a heavy bottomed vessel, add sugar and water and let it melt. Cook till the syrup becomes thick. To check the correct syrup consistency, drop some syrup into a bowl of water and if turns into a soft ball, its the right time to turn off heat. Add cardamom pwd and turn off heat.


Heat oil for deep frying in a kadai/deep frying pan, once the oil is hot enough, add the gavvalu and deep fry to a golden brown shade, fry the remaining gavvalu, take them onto paper towel to remove excess oil. Then add fried gavvalu to the syrup. Combine well to coat the gavvalu, let them cool and store them in an air tight container.