Preparation Time : 10 mins | Cooking Time : 25 Mins | Serves: 2

Maida | all purpose flour 1/2 cup Sooji | rava 1 tblsp Hot oil 2 tsp Melted ghee 1 tsp Sugar * 1/3 cup Salt a pinch Baking soda a pinch Water to knead the dough Oil for deep frying * I used raw sugar, you can use jaggery or white sugar too. Method:

  • In a wide bowl, add the flour, sooji, salt, baking soda, hot oil and ghee.
  • Mix it well.
  • Add water little by little to make it into a dough.
  • Let this be like a chapathi dough and not too hard.
  • If you have time, keep it aside for 10 minutes, else go ahead with making the gavvalu.
  • Make the dough into small balls, like how we make for vella seedai.
  • Roll this over the gavvalu maker and make the shells.
  • Alternatively, you can use a big fork or a big new comb.
  • Grease the comb before you start making.
  • Make this for the rest of the dough.
  • Heat oil and once it is hot, keep the flame low.
  • Gently drop the shells into the oil.
  • Fry this in low flame till it becomes golden brown and crisp.
  • Take out from oil and drain excess oil in a kitchen towel.
  • Let’s make the sugar syrup.
  • Add sugar in a saucepan and add 2 tblsp of water.
  • Let the sugar dissolve completely and boil in a low flame till you get 2 string consistency.
  • When you take a drop of sugar syrup in your fingers, and hold between your index and thumb finger, it should form 2 strings.
  • Switch off the flame.
  • Add the fried gavvalus into the sugar syrup and mix it up nicely.
  • Take it out from the syrup and allow this to cool completely by spreading it into a plate.
  • Once done, separate them and store this in an airtight container.
  • Sweet gavvalus are ready.
Gavvalu recipe , Diwali recipes - 1

Method with step wise pictures:

  • In a wide bowl, add the flour, sooji, salt, baking soda, hot oil and ghee.
  • Mix it well.
  • Add water little by little to make it into a dough.
  • Let this be like a chapathi dough and not too hard.
gavvalu recipe 1 - 2
  • If you have time, keep it aside for 10 minutes, else go ahead with making the gavvalu.
  • Make the dough into small balls, like how we make for vella seedai.
  • Roll this over the gavvalu maker and make the shells.
gavvalu recipe 2 - 3
  • Alternatively, you can use a big fork or a big new comb.
gavvalu recipe 3 - 4
  • Grease the comb before you start making.
gavvalu recipe 4 - 5
  • Make this for the rest of the dough.
  • Heat oil and once it is hot, keep the flame low.
  • Gently drop the shells into the oil.
gavvalu recipe 5 - 6
  • Fry this in low flame till it becomes golden brown and crisp.
  • Take out from oil and drain excess oil in a kitchen towel.
gavvalu recipe 6 - 7
  • Let’s make the sugar syrup.
  • Add sugar in a saucepan and add 2 tblsp of water.
gavvalu recipe 7 - 8
  • Let the sugar dissolve completely and boil in a low flame till you get 2 string consistency.
  • When you take a drop of sugar syrup in your fingers, and hold between your index and thumb finger, it should form 2 strings.
  • Switch off the flame.
  • Add the fried gavvalus into the sugar syrup and mix it up nicely.
gavvalu recipe 8 - 9
  • Take it out from the syrup and allow this to cool completely by spreading it into a plate.
  • Once done, separate them and store this in an airtight container.
gavvalu recipe 9 - 10
  • Sweet gavvalus are ready.
Sweet Gavvalu recipe - 11
  1. If using jaggery, boil the syrup until you get a soft ball consistency.
  2. When you put few drops of jaggery syrup into the water and gather it, it should form a soft ball.
  3. If you want, you can add a pinch of cardamom powder to the syrup to enhance the flavour.
  4. Always fry them in a low flame. Else it will not come out crisp.
  5. You can try this with wheat flour too, but make a thick dough and cook for a long time in low flame.
  6. This sweet gavvalus stay crisp for more than 15 days.