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Teepi Gavvalu (తీపి గవ్వలు, இனிப்பு குவ்வலு)

Gavvalu1-desibantu

Teepi Gavvalu (తీపి గవ్వలు, இனிப்பு குவ்வலு) means shells and this sweet is shell shaped traditional sweet. Maida dough is used to prepare small shells that are deep fried to a golden brown shade and coated with syrup made with sugar or jaggery. Usually prepared using a gavvala chekka (mould) or new comb or a fork.

Regional Dish : Andhra; Tamil Nadu; South India.

Cuisine Style : Andhra | Cooking Time 45 minutes | Take it as Snack | Type Sweets | Shelf Life : 2 weeks.

Appx. Nutritional values calculated for 1 serving ( 10 nos) : Calories (200 Kcal), Carbohydrates (30 g), Protein (0 g), Fat (5 g).

Ingredients to serve :

  • Maida ( all purpose flour)    1 1/4 cups
  • Sooji (fine semolina)    3-4 tbsps
  • Melted ghee    2 tbsps
  • Pinch of salt
  • Warm milk as required to make dough
  • Oil for deep frying

Syrup for coating gavvalu:

  • Grated jaggery or sugar   1/4 cup
  • Enough water to immerse jaggery
  • Cardamom pwd    1/2 tsp

Method :

  1. Make a soft dough  using  maida, sooji, salt and ghee by adding enough warm milk. Keep aside for 15 minutes.
  2. Make small marble sized balls. Use the back of fork or a grater to shape each ball like a shell . 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.
  3. 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 and add cardamom powder.
  4. 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 a absorbent paper and immediately add to the syrup. Combine well to coat the gavvalu and allow to cool down , than store it in a air tight container.

 

Other variants / Cuisine Style : 1. Teepi Gavvalu with Wheat flour.

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