sweet shells

It’s Diwali frenzy time again and every corner of the house seems to be engulfed in the heady aroma of cardamom and saffron, and rose water and deep-frying.   This after I made lists of recipes old and new and brought my favorite mithai-making tools out of the drawer, holding each in my hand and remembering how they came to me…….most of them as gifts from friends and family, some special family heirlooms and my heart gets full.

It is the only time in the year when I make the traditional Indian sweets or Mithai.  Sure there are simple desserts I make for special occassions, but the elaborate ones are saved for this day and I look forward to making at least one item that I have never made before.  This year, it is these ‘Gavvalu’ or shells that is very typical to many parts of India.

Made of flour, ghee and sugar…and oil for deep-frying.  The most basic of ingredients giving something so addicitive and moreish that one cannot stop at just a few.  You have to take them them by the handfuls 🙂  The method for making them them is not unlike a Gnocchi and so is the special wooden tool used.  The back of a fork or a clean comb works equally well.  For the longest time, I was afraid to make them thinking (wrongly) that it was too laborious and took too long.  It ended up being quite the opposite and once you get the rhythm going, it goes by very fast.  Then a trip though some hot oil and a toss in sugar syrup to coat them evenly in sweet goodness.

These are usually not flavored…the entire charm lying in its simplicity.   But I added just a  hint of lavender and am in love with that combination.  You can add some or a little more …..or leave it out entirely.  In all cases, they will taste delicious.

As I type this post, my house is clean, the menu for dinner tomorrow is all sorted out in my head, the diyas are soaked and ready, the akashkandeel has been spiffed up and the rangoli is waiting by the door ready to be shaped into patterns:)  And I have made myself a cup of tea and have a bowl of these on the side, enjoying a few minutes of me time:)

A very happy Deepavali/Diwali and best wishes for peace, good health and prosperity.

Adapted from this recipe

(Makes approx. 100)

3 cup all-purpose flour

3/4 cup water

1/4 cup ghee

a pinch of salt

1 tsp powdered sugar

Syrup:

2 cups sugar

1 cup water

1/4 tsp dried edible lavender

Add the flour, salt and powdered sugar to the bowl of a food processor and pulse.  Add the ghee and pulse again until mixture is crumbly.  Add the water and pulse to make a dough that is firm yet soft and crack-free.  Keep aside for half an hour.

Shape them into the shells by pinching off pieces of dough slightly smaller than marble size and pressing and dragging against the special board or the back of fork.  Very much like making gnocchi and this is a nice video showing the technique.  Make all the shells and collect them in a try or cookie sheet in a single layer.

Heat oil on a medium flame and add enough shells so as to not crowd the pan.  Fry on medium heat until golden brown.  Make all the shells and keep aside.

Make the sugar syrup by adding the water to the sugar in a pan.  You want the pan to be large enough to hold all the shells.

Boil until the syrup reaches a little more than one-string consistency.  I use a candy thermometer and it should be around 240 F, a little under the firm-ball stage.  Add the lavender, if using, just before it reaches that stage

As soon as it reaches that temperature, turn off the stove and add the shells, all at once.  This needs to be done quickly because the sugar will start to crystallize very fast.  Stir to evenly coat all the shells.  you will find the syrup is shiny and liquid in the beginning but soon starts to crystallize and cover the shells in a white layer.

Cool and enjoy!