Sweets - Other Sweets - Bellam Gavvalu

Bellam Gavvalu

Ingredients Quantity Maida 250 grm Sooji/Bombay Rava 50g Ghee 20g Oil To Deep Fry

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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4	5	6

1. In bowl add maida,rava and mix well.
2. To this add melted ghee and mix well. Now add water to the maida mixture and prepare dough. The dough should be firm and it should neither be too hard nor too soft. Let it rest for min 30 mins.
3. Heat a pan on medium heat. Add oil to the pan. While the oil is getting heated up prepare gavvalu with the dough using Gavvala Peeta. Make small marble sized balls from the dough. Hold the Gavvala peeta with your left hand. Take a ball of dough and press it on the gavvala peeta with your thumb finger. The ball gets impressions of the ridges of the Gavvala Peeta. Now roll the flattened ball again with the thumb. Like this, prepare all gavvalu with the balls of dough.
4. Test the oil for hotness. Drop a small bit of dough into the hot oil. The dough should sit first and sizzle. After few seconds the dough should rise to the top—that means oil is sufficiently hot. If the dough comes at right when dropped in oil—that means oil is too hot. If the dough sits for a longer period at the bottom of the pan—that means oil is not hot enough. Fry till they are golden brown in color. Once fried to golden color remove the gavvalu from oil and drain them on a paper napkin to remove excess oil. Do the same for remaining for all bunches.
5. Heat a pan on another stove on low flame. Add Jaggary and water to that pan & mix till all jaggary is melted.
6. Finally add the fried gavvalu to the jaggary syrup. Mix the gavvalu well to get nicely coated with the jaggary syrup. As you keep stirring the jaggary cools down and crystallizes. So be fast while mixing the gavvalu in jaggary syrup. Spread the jaggary coated gavvalu on a plate to cool down. Transfer them to a serving bowl and enjoy.

1. Dough should be firm and smooth. The dough should be firm and it should neither be too hard nor too soft.
2. Once the temperature on candy thermometer reaches 120oC, be fast and mix the gavvalu in the syrup. Otherwise the jaggary will not be evenly coated to all the gavvalu.
3. Check more sweets with Jaggary OR Maida