Teepi Gavvalu


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


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.

Related Posts with ThumbnailsShare This Post
Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Short URL: http://www.eazykitchen.com/?p=997

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

Leave a Reply

Recently Commented

Your Ad Here
Log in | Designed by Gabfire themes