What is the process for making 'gavvalu' (sweet shells)? Learn the technique to ensure they are crispy and hold their shape after being dipped in syrup.
1 Answer
To make crispy gavvalu that hold their shape, ensure the dough is stiff, fry them at a low to medium temperature until golden brown, and cool them completely before dipping in warm syrup.
Detailed Explanation:
Making perfect gavvalu involves a few key steps to achieve that desired crispiness and shape retention. Here's a breakdown:
Dough Preparation: The dough is the foundation. You'll need all-purpose flour (maida), semolina (rava), ghee (clarified butter), powdered sugar, and a pinch of salt. The ratio is crucial. Too much ghee will make the gavvalu soft, and too little will make them hard. Start with a small amount of ghee and add more gradually until the dough comes together. The dough should be stiff, not sticky. Add water sparingly, just enough to bind the ingredients.
Resting the Dough: After kneading, cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to shape the gavvalu.
Shaping the Gavvalu: Divide the dough into small, equal-sized portions. Roll each portion into a small ball. Using a gavvalu maker (a ridged wooden mold) or a clean comb, press the ball onto the mold and roll it downwards to create the shell shape. Alternatively, you can use your fingers to shape them.
Frying the Gavvalu: This is where the crispiness comes in. Heat oil in a deep pan over low to medium heat. The oil should not be too hot, or the gavvalu will brown quickly on the outside but remain soft inside. Fry the gavvalu in batches, ensuring they don't overcrowd the pan. Fry until they are golden brown and crispy, turning occasionally for even cooking. This usually takes about 8-10 minutes per batch.
Cooling the Gavvalu: Remove the fried gavvalu from the oil and place them on a wire rack to cool completely. This is important because dipping warm gavvalu in syrup will make them soggy.
Syrup Preparation: While the gavvalu are cooling, prepare the sugar syrup. Combine sugar and water in a pan and heat over medium heat. Add cardamom powder for flavor. Cook until the syrup reaches a one-string consistency. This means that when you take a drop of syrup between your thumb and forefinger and pull them apart, a single string should form.
Dipping in Syrup: Once the gavvalu are completely cool and the syrup is warm (not boiling), gently dip the gavvalu in the syrup, ensuring they are coated evenly. Remove them from the syrup and place them back on the wire rack to allow the excess syrup to drip off.
Drying the Gavvalu: Allow the syrup-coated gavvalu to dry completely. This will help the syrup harden and give them a nice, glazed finish.
Pro Tip:
To prevent the gavvalu from becoming too hard, add a tablespoon of rice flour to the dough. Rice flour helps to create a lighter and crispier texture. Also, ensure the oil temperature is consistent during frying; use a thermometer if needed.