Bellam Gavvalu Recipe (Wheat Sweet Shells)

Bellam Gavvalu , also known as Sweet Shells, is a popular Andhra festive sweet made during Diwali, Sankranti, and weddings. The name comes from its resemblance to sea shells (gavvalu in Telugu). Small dough shells are deep-fried until golden and then coated in a glossy jaggery syrup. This crunchy, sweet snack is loved by kids and adults alike and is often prepared in large batches to share with family and neighbors during festivals.

Ingredients

• Wheat flour – 1 cup
• Semolina (rava) – 2 tbsp (optional for crispiness)
• Salt – a pinch
• Ghee or oil – 1 tbsp (for dough)
• Water – as needed (to knead dough)
• Oil – for deep frying

For Syrup

• Jaggery – ¾ cup (or sugar – ¾ cup)
• Water – ½ cup
• Cardamom powder – ½ tsp

Preparation Process

1. Making the Dough

1. In a mixing bowl, add wheat flour, semolina, salt, and ghee.
2. Mix well and knead into a soft, smooth dough using little water.
3. Cover and rest for 15–20 minutes.

2. Shaping the Gavvalu

1. Pinch small portions of dough and roll into marble-sized balls.
2. Using a gavvalu board or the back of a fork, press and roll each ball to get a shell shape.

3. Frying

1. Heat oil in a deep pan.
2. Fry the shaped shells in medium flame until golden and crisp.
3. Remove onto tissue paper to drain excess oil.

4. Preparing Syrup

1. In another pan, melt jaggery with water and boil until it reaches one-string consistency (when pressed between fingers, it forms a thin string).
2. Add cardamom powder.

5. Coating

1. Add fried shells to the syrup and mix quickly until evenly coated.
2. Spread them on a greased plate to cool and set.

Health Benefits

• Jaggery improves digestion, detoxifies the body, and is rich in iron.
• Whole wheat provides fiber and energy.
• Homemade sweet avoids preservatives and artificial flavors found in packaged snacks.

Tips

• Knead dough to medium stiffness; too soft dough makes shapeless gavvalu.
• Always fry on medium flame for even cooking.
• Grease your hands lightly while shaping to avoid sticking.
• If you prefer less sweetness, lightly coat instead of thick syrup.

Variations

• Sugar Gavvalu – Instead of jaggery, coat shells with sugar syrup.
• Spicy Gavvalu – Skip syrup; toss fried gavvalu in red chilli powder, salt, and curry leaves.
• Dry Gavvalu – Simply deep-fried shells without coating, stored as crunchy snacks.