Teepi Gavvalu

Teepi Gavvalu also known as Bellam Gavvalu is a traditional Andhra sweet snack made with jaggery and flour. Gavvalu is the Telugu name for Sea Shells. This sweet is much similar to Kerala Kulkus and Goan Kalkal | Kul Kul recipe. These crunchy and mildly sweet gavvalu are vegan and stays fresh for 2 weeks. 

Love Jar Snacks? Then you need to try these – Sweet Chivda, Ribbon Pakoda, Murukku, Sunnundalu, Poha Chivda, Namakpare, Shakkar Pare, Kaju Namkeen, Jantikalu.

About This Recipe

Teepi Gavvalu holds a special place in the hearts and taste buds of people in the Andhra Pradesh and Telangana regions. The name “Teepi Gavvalu” can be translated to “sweet shells” in English, which aptly describes the snack’s appearance and taste. These delectable treats are a popular choice during festivals, celebrations, and special occasions, such as Diwali and weddings. Goan Kulkul | Kalkal is much similar to Andhra Gavvalu recipe. These are often prepared during Christmas in Goa and Kerala regions. People often serve these as a symbol of good luck and joy.

Teepi Gavvalu are made from a simple yet irresistible combination of all purpose flour and jaggery (unrefined cane sugar). The dough is carefully crafted into small, conical or sea shell-like shapes. These shapes are not only visually appealing but also provide a delightful crunch when bitten into.

The preparation of Teepi Gavvalu involves a series of steps that require skill and precision. After shaping the dough into shells, they are fried to a golden brown hue in oil, which imparts a delightful crispiness. The jaggery syrup, with its caramel-like sweetness, infuses each piece with a rich, sugary flavor, balancing the mild nuttiness of the flour.

These sweet snacks are cherished not only for their taste but also for their cultural significance. They are often exchanged as a gesture of love and good wishes, making them an integral part of social and familial gatherings. The process of making Teepi Gavvalu is often a collaborative effort, with multiple generations coming together to prepare and enjoy this traditional delicacy. Whether enjoyed as a snack or given as a gift, Teepi Gavvalu are a testament to the cultural and gastronomic diversity.

Teepi Gavvalu – Sweet Sea Shells Recipe

As festival and holiday season is round the corner, we thought of making some sweet and savory snacks to munch. As we sat to make list on what to make, my dear friend Lav suggested making these teepi gavvalu. In Teepi Gavvalu, teepi means sweet and gavvalu means sea shells. As this sweet looks much like sea shells, this recipe is also called as sweet sea shells.

I used to love gavvulu when I was a kid. They have a unique shape that always fascinated me. I didn’t know that making gavvulu at home was is so easy. There’s a savory version called Karam Gavvalu that I’ll share the recipe for later. In the meantime, let me tell you how to make crunchy and sweet Andhra Bellam Gavvalu. Just follow these simple steps.

Stepwise Recipe to make Teepi Gavvalu

గవ్వలు చేసే విధానం

• Swift the flour in a wide bowl and add salt. Add ghee to this and start kneading by adding water. Knead till you get soft dough. Cover and set aside for 10 minutes.

• Knead the dough for 1 minute and divide it into 1’inch small balls. Take one ball at a time and using a ‘gavvalu chekka’ (wooden mold used in making these gavvalu, you can see it in picture) or you can use grater or fork to shape these gavvalu.

• Heat enough oil for deep frying and when the oil is hot enough, check it by dropping a pinch small ball, if the ball sizzles and reaches top then the oil is ready for deep frying.
• Carefully and very slowly drop one by one prepared gavvalu into hot oil. Deep fry on low flame until they are cooked completely.

• Drain onto a kitchen tissue and do the same until you completely all the dough.
• Now pound the jaggery or you can even grate the jaggery. Add this to a heavy bottom cooking vessel along with 1 cup of water and crushed cardamom pods.
• On medium high flame, stir till jaggery melts. Strain this mixture and again keep the strained mixture back on stove.
• Continue cooking by stirring in between till the syrup thickens. Keep a glass of water ready and when the syrup starts to thicken, add a drop into that water.

• Bring it together to form a ball, if you can roll it into a  ball (as shown in the picture above) then the consistency is correct. Turn off the flame and add above fried ‘gavvalu’.
• In quick motion using a large wooden spoon or ladle stir in to get gavvalu fully coated with jaggery syrup. You need to be very careful while doing this. As the jaggery syrup is hot and it will start to thicken and
  dry soon.
• Leave till they reach room temperature. Take them into a sterilized air tight container and store. These stay fresh for 2 weeks.

Cooking with Friends

Living in a community is great because you can learn about different cultures, traditions, and try delicious food prepared by your neighbors. In Chennai, where I currently live, I was fortunate to have friendly neighbors who quickly became friends. Being a food blogger, they often share their recipes with me and even bring over new dishes for me to try. It’s a wonderful way to explore new flavors and make meaningful connections.

When there are festivals and my friends can’t go home, we all meet up at one person’s house and cook together. Then, we share the food we made. It’s a lot of fun! Cooking together saves time and we also learn new tips and tricks for making recipes.

We cook together, sharing memories of mom’s and grandma’s kitchens. We talk about everything from politics to breakfast ideas. I take pictures of our cooking adventures. The girls, though camera shy, stop and ask if I got the shot right. It’s sweet, isn’t it?