Ingredients
All-Purpose flour/Maida - 2 cups
Sooji rava - 2 tsps(optional)
Melted Ghee - 2 tsps
soda - a pinch
salt - a pinch
water - as required
Oil - to deep fry
Syrup
Jaggery - 2 cups
Water - 1/2 cup
sugar - 2 tsps
Crushed Cardamom - 3 nos.
Method
1. In a bowl,add maida,soda,salt,ghee and mix it with enough water to make a dough like how we do for chapathi and keep it aside for 15 min by covering with a lid.
2.Make small equal parts of the dough and spread each on the 'gavva-maker' (or you can even use clean new hair-comb or the back of fork to prepare this) with thumb and roll it.
3.Heat oil in a pan,deep fry the gavvalu till they turn golden brown in a low-medium heat.Remove onto absorbent paper.
4.Take a heavy bottomed vessel,add water,jaggery,sugar,crushed cardomom and let it boil till the syrup becomes little thick.To check the correct syrup consistency, drop some syrup into a bowl of water and if it turns into a soft ball then switch off the stove.
5.Now drop all the gavvalu into the syrup and stir well and let it reach room temperature.Can be served immediatly or Can be preserved for months in a air tight container.
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