Jaggery Shells

16 Dec

Bellam Gavvalu.

For jaggery shells, maida is mixed with a pinch of salt to make it into a soft dough. Once the dough is rested, small amounts of the dough is pressed on the gavvalu balla / gavvalu peeta (wooden block with ridges). Once the dough is formed into small shells, they are then deep fried till crisp and golden brown. Finally jaggery syrup is tossed in the shells to caramelize the shells.
Makes: around 40 Bellam Gavvalu.


Plain Flour / Maida 1 Cup
Ghee 1 tbsp
Salt a small Pinch
Jaggery 1 Cup
Oil for Deep Frying

Method of preparation:

Warm up the ghee and keep aside.
In a mixing bowl, mix together plain flour, ghee and salt into smooth dough adding enough water.
Make sure the dough is soft but not sticky.
Cover the dough with a wet cloth and rest it for half an hour.
Divide the dough into approximately 40 balls.

Take a small dough ball, press it on the gavvalu balla (wooden block having ridges) and slide it down the gavvalu balla with help of a thumb to form the dough in shape of a shell.
Repeat the same with reamining dough balls.
Cover the prepared gavvalu with a wet cloth to prevent them from drying out.

Heat oil in a heavy bottomed pan on medium heat.
When oil gets hot, slowly drop the prepared shells into the oil.
Fry on both sides till golden brown (about 7 minutes).
Remove the deep fried shells onto a absorbent paper.
Then transfer them to a mixing bowl.

Heat jaggery in a sauce pot along with half a cup of water.
Let all the jaggery melt and the syrup thicken.
When a drop of the jaggery syrup is added to a bowl of water, it should form a very soft ball.

Scoop all of the prepared jaggery syrup from sauce pot and pour over the deep fried shells.
Mix the shells while pouring the syrup to enable even coating.
When the shells are warm enough to handle, break them into pieces else they stick to each other.
Store tight and serve bellam gavvalu as a snack.
Notes:Use a long fork or a grater for the shell effect instead of using gavvalu balla.

Suggestions:If the dough is sticky, add more plain flour and knead well to mix. If the dough is too flaky, add a splash of water and mix. If the gavvalu (shells) are soft after removing from the oil, put them back in oil and deep fry again till crisp.
Variations: You can make sugar syrup in place of jaggery syrup if you wish.
Other Names: Jaggery Shells, Bellam Gavvalu.

6 Responses to “Jaggery Shells”

  1. Madhuri December 16, 2009 at 11:10 am #

    Hi, I came back from India last week and i ate these at a relatives place. I loved them. I am wondering if i can substitute maida with whole grain wheat flour ?

  2. Jayashree December 16, 2009 at 10:25 pm #

    They look absolutely Divine ! I’m waiting to lay my hands on a gavvalu peeta. Where do you think is the best place to find one ?

  3. rafat barii December 17, 2009 at 1:34 am #

    Hi my sevant use to prepare when I was small. Was looking for this.Thanks a lot tried on fork with sugar came out good thanks once again

  4. Raji January 26, 2010 at 3:08 pm #

    @Madhuri never tried with whole grain wheat flour. It should work though but probably will become hard.
    @Jayashree i got gavvala peeta from India.
    @rafat barii awesome. keep it up

  5. Vijay Bindal April 13, 2010 at 10:35 am #

    Liked this recipe and will try this tommorrow as seems to be very tasty as per the comments of viewers


  1. Sugar Shells » Talimpu - December 25, 2009

    […] soft after removing from the oil, put them back in oil and deep fry again till crisp. Variations: Jaggery Shells, Spicy Gavvalu. Other Names: Sugary Shells, Teepi […]

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