Amma's Recipes | G for Gavvalu | Andhra Style Sweet Shells

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Amma's recipes is one such column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any questions, do drop in a line or comment. My mom will be more than happy to answer all of them.

A few my favorite keeper recipes from Amma's collection - [Summer Special] Instant Dosavakaya (Dosa Avakai) and Instant Mango Pickle | Eggplants stuffed with a Spice paste | Nagori Poori with Paneer Korma | Amma's 15 minute Tomato Rasam (Soup)

Previously posted recipes in this A to Z Andhra Recipe blogging -

A for Aratikaya Ava Pettina Kura | Raw Banana (Plantain) Curry in Mustard Paste Recipe

B for Bangaladumpa Pulusu | Potatoes and Tamarind Stew

C for Charu Podi | Homemade Rasam Powder

D for Dibba Rotte | Minapa Rotte | Andhra Style Crispy Uttapam

E for Erra Karam (Red Chilli Chutney) Dosa

F for Feni (Pheni) Besan Laddu (Shredded Vermicelli Chickpea Flour Ladoo) + 2-minute Feni Payasam

Gavvalu board  (or use a fork or clean comb) |  Press each piece and release for the pattern to be formed.

G for Gavvalu | Andhra Style Sweet Shells Recipe

Recipe: Mom

There are so many fond memories associated with this recipe. My mother, is considered an expert in making these Andhra style sweet shells and each batch would last no longer than a few days! All through our summer holiday months, I remember munching on these as a evening snacks with our cup of bournvita. Seriously addictive, it is very hard to stop with just a few!. :-) 

Ingredients:

2 cups all purpose flour (maida)

1 tsp baking soda

2 tbsp melted ghee
water - to knead
Oil for deep frying
1 cup white sugar
1/4 cup water - to make syrup
a pinch of cardamom powder

Preparation:

1. Place flour, baking soda in a bowl and knead into a dough with very little water. It should be firmer than a chapati dough. Cover and let it rest for 1 hour.

2. Divide the dough into 4 portions. Gently shape each ball into a cylindrical roll and cut into small pieces. Press on a gavaalu board (shown in the picture above) or use a fork/clean comb to make the patterns. Spread them on a newspaper or flat surface and dry for 30 minutes.

3. Heat enough oil for deep frying and fry the shells in small batches until they are light golden brown. Drain excess oil on paper towels. Set them aside.

4. In a thick bottomed pan, add sugar, water, ghee and cardamom powder. On low heat, let the sugar dissolve and a thick syrup is formed. Add the entire lot of fried shells and mix immediately so that the sugar syrup is evenly coated.

5. After 10 to 15 minutes, the sugar syrup crystallizes and forms a white coating on each shell. Cool a bit and store in an airtight container. These will stay good for few weeks and are a great holiday gift (when packed in mason jars) for your foodie friends. :-)

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