Bellam Gavalu

Gavalu are shaped like small shells or cowries — the name gavalu in Telugu means cowries. The shape is made by pressing small pieces of dough against a fork or a ridged surface and rolling, creating the shell curve and the ridged pattern. Fried until golden. Then tossed in a hot jaggery syrup that coats each piece and sets into a crunchy, sweet shell.

This is the kind of sweet you make at home in a big batch because you can't stop eating them as you make them. The combination of the crispy fried dough and the dried jaggery coating creates a double crunch. The jaggery flavour is earthy and not cloying — it has that slight molasses note that refined sugar candy doesn't have.

Bellam gavalu are a festival essential — Diwali, Dasara, Ugadi all call for a batch. They also appear as a children's favourite at every Andhra household celebration because the small size and crunchy texture are immediately appealing.

Keep them in an airtight jar. They stay crunchy for about two weeks at room temperature.