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

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45 Comments

  23. బెల్లాన్ని బట్టి ఒక్కో సారి అతుక్కుని పోయి, ఆరిన తరువాత కూడా విడిపోవట్ల.
    ఏమైనా పాకం మార్పు ఉంటుందా అండి ఆర్గానిక్… , మామూలు బెల్లం.

  36. 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 ❤😂

  38. "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.

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