Thanks again to you Prajusha and Kitchen flavours!
Gavvalu (Sweet Shells)
Maida or plain flour-4 cups
Greated jaggery-2 cups
Oil for deep fry
Making the shells…
1. Mix the maida and sooji in a big bowl and salt.
2. Make into a tough dough using two tablespoons ghee or oil and sufficient water.
3. Let it leave for 15 minutes and divide into small berry sized balls.
4. Apply oil on a wooden shell maker and place a ball on it and press it with your thumb to make a shell.
5. Do the same with the remaining balls and heat the oil in a wok or kadai on a medium flame.
6. Fry all the shells until they turn brown in colour and melt the jaggery in a heavy bottmed vessel.
7. Filter the melted jaggery liquid to avoid sand or small stones in jaggery. Transfer it into the previous vessel and boil it until you get a thick syrup.
8. To check whether the syrup is ready, take little bit water in a bowl and add a spoon of syrup. Then the syrup forms into a soft ball.
9. Add cardamom powder and turn off the stove. Mix the fried shells with the syrup and let them cool.
10. Now the delicious gavvalu are ready…store them in an air tight container…
Rice flour-2 cups
Sesame seeds-1 tablespoon
Oil for deep fry
How to make the rings…
1. Sieve the flours together ina mixing bowl and keep aside.
2. Heat four cups of water (use the same cup that you measured the flours) in a thick bottomed vessel ona medium flame.
3. While boiling add salt, slightly crushed azvine, sesame seeds, one tablespoon ghee and one tablespoon oil.
4. Lower the flame and add the flour to the boiling water by continuous stirring to avoid forming lumps.
5. Allow it to cool for 1 hour.
6. Apply oil on your palms and take a small ball of dough.
7. Make a rope using your palms and make a ring with your right pointer finger.
8. Finish making the rings and heat the oil in a frying pan.
10. Let them cool and store in an air tight container. These crispy rings will keep for one week…