Sankranthi Subhakankshalu for all my friends,readers and visitors
Gavvalu and Ribbon Murukulu are traditional Andhra pindi vantalu.
Gavvalu are made with maida and jaggery syrup. Gavvalu chekka is used to make gavvalu cases.
Maida 2 cups
Sooji rava 2-3 tbsps (optional)
3-4 tbsps ghee or oil
Salt a pinch
Water As Required
Oil For Frying
1 cup grated jaggery
Cardamom powder ½ tsp
- Prepare soft dough of maida, sooji rava by adding enough water to it.
- Add salt and hot ghee to it and mix it well
- Make small sized balls, using thumb press each ball on gavvalu chakka to roll into gavva shape
- Prepare with all the balls and keep it aside
- In a vessel add jaggery, water and let it melt. Cook till the syrup becomes thick. (To check the syrup thickness drop little syrup into a bowl of water and if we are able to make a small ball, it is ready ). Add cardamom powder and turn off heat.
- Heat oil in a pan and deep fry gavvalu till there are golden and keep it aside
- Add deep fried gavvalu to the jaggery syrup and mix well.
- Spread little ghee in a bowl and drop the jaggery mixed gavvalu and after cooled remove gavvalu and store in an air tight container.
This is a traditional and delicious snack which I prepared for this sankarthi. For this I used grinded ginger and green chillies paste instead of red chilli powder.
Rice Flour 2 cups
Besan 1 cup
Salt As Required
Ghee 3-4 tsps
Vamu 1 spoon
Oil for deep frying
- Grind ginger and green chillies with enough water, extract juice from it
- In a bowl add Rice Flour, Besan ,salt, extracted juice and hot ghee, mix them well to make a soft dough.
- Fill murukulu press (use ribbon shaped plate) with the dough.
- Heat oil in a vessel and drop ribbons, Fry them until they turn golden
- Store them in air tight container upon cooling
Sending this entry to Pongal Feast event hosted by kurinjikathambam