Gavalu (shell) is a famous sweet which is made during the festivals.I made this for sankranthi.Gavalu can be sweet and hot.I have done both but i prefer sweet than hot.
The ingredients are very few but to make this you need gavalu chaka ie a wood piece which has small horizontal slits.And the dough is made into small marble size balls and rubbed on the slits and they form a shape similar to shells which in telugu called gavalu.
This is the shape of gavalu chakka (wood piece)
What is needed to make gavalu :-
Plain flour/maida 2 cups
Samolina/suji/bombay rava 1/4th cup
Milk 1/2 cup
Ghee 4 tbsp (optional)
Jaggery 1 cup grated
Oil for deep frying
How to make gavvalu :-
Make a soft dough with maida,rava,milk and ghee.Let is rest for 1/2 an hour.
Apply little oil to the mould (gavvalu chakka)
Make small marble size balls and rub each ball on the mould.You will get shell shape.Do with entire dough.
Heat oil and add gavvalu in batches and fry till golden colour.Take them on a kitchen tissue.
In a thick bottom pot take jaggery and add water till the jaggery immerse in the water.
Let it cook till you get thick syrup.To check if it is done or not,take water in a small plate and add a spoon of the syrup to the water.With your fingers if you can make a ball then the syrup is ready.Add elachi powder to it.
Now add the fried gavvalu and mix well and spread them in a big plate.If you
found gavalu are attached to each other,slowly try to detach them and spread them.
Let it come to room temp and store in a air tight box.
Now the recipe for salted gavvalu
Maida 2 cups
Semolina/suji/bombay rava 1/4 cup
Carway seeds/Ajwain 1 tbsp
Red chilly powder 1 tbsp
Salt as per taste
Same as sweet gavvalu but with this there is no need of adding jaggery.