Bellam Gavvalu / Jaggery Shells

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Bellam Jantikalu, also known as Bellam Gavvalu, is a typical Andhra Pradesh sweet food. In Telugu, “Bellam” means jaggery and “Gavvalu” means shells or cones.

Bellam Gavvalu is mostly rice flour, jaggery, and ghee (clarified butter), with optional cardamom powder and shredded coconut for flavour. This delicacy is made by shaping dough into cone-shaped shells using a “Jantikalu Gotti” or “Jantikalu Maker.” The shell form is created by pressing the dough through the small holes of the tool, like the seedpods of a local tree.

The gavvalu are formed and deep-fried till golden brown and crispy. They are crunchy and fragrant after cooking. Gavvalu are drained of oil and cooled after frying. Finally, the gavvalu is covered with melted jaggery syrup. Jaggery is melted with water and heated until sticky. The heated jaggery syrup coats the fried gavvalu evenly. The crispy gavvalu is coated with sweet, chewy jaggery as it cools and hardens.

Diwali and Sankranti are popular times to eat Bellam Gavvalu. Weddings, ceremonies, and other festivities include them. The crunchy gavvalu and sweet jaggery provide a wonderful contrast. This delicious Andhra sweet snack has cultural significance. Its exquisite shell-like design resembles nature, showcasing the region’s skill. Bellam Gavvalu makes any event special.