Yummy Sugar Coated Shells/Gavvalu - An easy traditional dish

Like all festivals, this Diwali also...I had some grand plans to make a whole bunch of traditional dishes..But being extremely busy that week at work, and a whole lot of stuff going on at home, I just couldnt find enough time to make much.. ! But, I didnt wanna just do nothing.. So, I made this really quick traditional dish I used to enjoy helping my mom with.. when I was a kid.. It was so much fun to press the dough on the "Gavvala Peeta" or the wooden tool used with grooves to make these.

Gavvalu means "Shells" in telugu. These things kind of look like the sea shells.. the sugar probably resembles the sand..and thats probably why they got their name.



Ingredients:
All purpose flour (I made half with this and half of them with whole wheat flour)
Oil for deep frying
Sugar
Pinch of Cardamom powder

Gadgets/Tools needed : Gavvala Peeta. I'll post a pic of that soon. If you dont have this you can use a "New Comb" with narrow teeth too.

Process:
For the Syrup:
First, you need to prepare the syrup. Depending on how much quantity of flour you are using, you can time the syrup making so that its done by the time you are done frying the gavvalu...since the syrup needs to be hot or atleast warm when put them in. The syrup needs to be in the "soft ball stage" as mentioned in the following "Sugar Stages" link. When done, spinkle the cardamom powder for added flavor.

Gavvalu:
Add some warm oil to the flour and mix the dough like you would for puri or chapathi. It should be medium firm. Not sticky. Make tiny 1 inch diameter balls. Apply some oil to the comb/gavvala peeta. Hold it in one hand(left if you are right handed person), while you press and roll the tiny ball of dough on it with the thumb of your other hand. As you are pressing and rolling the ball, the dough is pressed against the grooves and develops a shell like patter and also curls up like one. This is so much fun to make.. :) I used to ask my mom when she is going to make them, not only to eat them.. but to press on these things too..Fry these in medium hot oil. When done, drop them into the hot/warm syrup. Let them sit for sometime and then remove and put on a plate. Repeat the same with all of the gavvalu. Another way is to put the fried gavvalu in a shallow bowl/tray and pour the syrup on them and mix well and let them cool. This is what I did. The key is to put the right amount of syrup.

Variation:
If the syrup thing seems tricky, you can just skip it and use just some powdered sugar instead. And sprinkle it on the Gavvalu when done. This is much easier. Tastes pretty good too.. But the syrup ones are tastier cause it sticks better :)

Let it cool completely and then separate the individual gavvalu. Discard the extra sugar and store in an airtight container. Will keep well for a long time. Enjoy.. !!