1Kg బెల్లంగవ్వలకి పక్కాకొలతలు క్రిస్పీగా చాలాబాగుంటాయి|Bellam Gavvalu Recipe in Telugu|Pindi Vantalu 

😊😊👌👌👈👈🤝👍

Super 😊

Very nice andi and way of your explanation

Hot water to kalapala mam

Measuring cups link share cheyara

Meeru cheppadam chala baagundi

Nenu ma babu ki guntur sreemedha hostel ki theesukelledhanni.

Tried today came out so good thank you Shilpa garu

Super

Nice recipe and good presentation sister!👌👌☺️

Which bellam we have to take

Super ❤❤

పండగ స్వీట్ 👌థాంక్స్ సిల్పాగారు

Chala rojulu varaku ela untayi andi manam uncham kada😂

Super 💖💖 Andi Baga chupincharu

Sakinalu Chesi chupinchandi shilpa garu

Mi videos chala bhaguntavi🎉🎉🎉

On seeing this recipe I went into my school days with my best friends 😂😂😂😂…..thanks a lot dear for making my old memories refreshing….it's an all time favorite sweet recipe of so many people all over the world 🌎….may god bless you ❤😂

"Recipe: Bellam Gavvalu"
(Sweet Shells)
Ingredients:-
For the Dough:
* Wheat Flour: 2 cups (approx. 250g)
* All-Purpose Flour (Maida): 2 cups (approx. 250g)
* Semolina (Bombay Ravva/Suji): ½ cup (approx. 85g), ground into a fine powder
* Salt: 2 pinches
* Ghee/Oil: ¼ cup + 2 tablespoons (heated until very hot)
* Water: As needed for kneading
* Oil: For deep frying
For the Jaggery Syrup:
* Jaggery (Bellam): 2 cups (approx. 350g), grated
* Water: ¼ cup
* Ghee: 1 tablespoon
* Cardamom Powder: A pinch

Instructions:-
1. Preparing the Dough:
* In a large mixing bowl, combine the wheat flour, Maida, and finely ground semolina. Add two pinches of salt and mix well.
* Pour in the hot ghee (or a mix of ghee and oil). Initially, mix with a spoon, then use your hands to rub the fat into the flour.
* Check the consistency by pressing some flour in your palm; it should hold its shape like a ball. If it crumbles, add another 2 tablespoons of hot ghee/oil.
* Gradually add water and knead into a dough that is slightly firm—stiffer than chapati dough but not too hard.
* Coat the dough with a teaspoon of oil, cover, and let it rest for at least 15 to 30 minutes.

2. Shaping the Gavvalu:
* After resting, give the dough a quick knead. Pinch off small portions and roll them into tiny, smooth balls (grape-sized). Keep them covered so they don't dry out.
* Grease a Gavvala Peeta (shell-making board) with a little oil.
* Place a ball on the board, press it down with your thumb at one end, and roll it forward with slight pressure to create the characteristic shell shape with ridges.

3. Frying:
* Heat oil in a deep pan on medium flame. The oil should be medium-hot—if it's too hot, the shells will brown too quickly without becoming crispy.
* Gently drop a batch of shells into the oil. Do not stir immediately; let them firm up for a minute.
* Fry on medium flame, stirring occasionally, until they turn a golden brown color and the bubbles in the oil subside.
* Drain the fried shells and place them on a plate or paper towel.

4. Preparing the Syrup (Paakam):
* In a heavy-bottomed vessel, add the grated jaggery and ¼ cup of water.
* Cook on medium flame until the jaggery melts. Filter the liquid if there are impurities, then return it to the heat.
* Boil until it reaches a "soft ball" consistency. To test, drop a little syrup into a bowl of water; you should be able to gather it into a soft, non-sticky ball.
* Once the consistency is reached, immediately turn off the heat. Stir in 1 tablespoon of ghee and cardamom powder.

5. Coating and Finishing:
* Add the fried shells into the hot jaggery syrup.
* Gently toss and stir until every shell is well-coated. As the syrup cools, it will thicken and stop being stringy.
* Continue to stir occasionally for a few minutes as they cool to prevent the shells from sticking together in a large clump.
* Once completely cooled and separated, store the Bellam Gavvalu in an airtight container. They will remain fresh and crispy for several weeks.

1kg quantity tho pallipatti chupenchandi mam twarga chupinchandi please

Shilpa garu explanation superb

Abba Entha baguñnai chudagane thinalanipinchelaa thank you Amma