Teepi Gavvalu

Ingredients:

1 1/4 cups maida

3-4 tbsps sooji (optional)

2 tbsps melted ghee

pinch of salt

water as required

oil for deep frying

Syrup for coating gavvalu:

1/4 cup grated jaggery or sugar

enough water to immerse jaggery

1/2 tsp cardamom pwd

Method:

Make a soft dough of maida, sooji, salt and ghee by adding enough water. Keep aside for 15 mts. Make small marble sized balls. Use the back of fork or a grater to shape each ball like a shell as shown in the image above. Use thumb to press each ball gently onto the fork/grater to roll into a shell shape. Prepare shells with all prepared balls and keep aside.

Take a heavy bottomed vessel, add the jaggery 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 a heavy bottomed vessel, add enough oil for deep frying, once the oil turns hot, add the gavvalu and deep fry to a golden brown shade. Remove onto absorbent paper and immediately add to the syrup. Combine well to coat the gavvalu and let it reach room temperature. Store in air tight container.

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Posted by on Oct 17 2015 Filed under Traditional Sweets. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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