Ingredients:
- Wheat flour - 1/2 cup
- Bombay ravva (Suji, semolina) - 1/2 cup
- All-purpose flour (Maida) - 1/2 cup
- Sugar - 1/2 cup
- Ghee (Clarified butter) - 1/4 cup
- Salt - 1 pinch
- Water - as required
- Oil - to deep fry
Method:
- Warm up the ghee and keep aside.
- In a mixing bowl add wheat flour,bombay ravva, all-purpose flour and sugar. Mix well.
- Pour the ghee and mix well without any lumps.
- Now add water to make dough, the dough should not be too hard or soft.
- Devide the dough into small balls.
- Take a fork turn back side, then take a ball into hand and press at the back side of the fork and remove opposite direction. repeat the same way for all the dough balls. Keep the shells a side.
- Heat oil in a pan/wok. Deep fry the shells on medium high heat till they turn golden brown.
- Don't cook high flame. Else they will burn from outside and uncooked from inside.
- Drain in a paper towel, so the excess oil is absorbed.
- Serve these crispy, crunchy sweet shells (gavvalu) with tea.
- Store it in air-tight container for a week.
- Bring to room temp before storing in airtight container.
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