Gavvalu (Bellam)

Gavvalu (Bellam) is a classic Andhra sweet whose name literally means “shells” in Telugu—reflecting its ridged, cowrie-shell shape. Home cooks traditionally roll the dough on a gavvalu board, a grater, or even a clean comb to create the signature grooves before frying and coating in jaggery (bellam) syrup. It’s a beloved festival sweet in Andhra Pradesh, commonly prepared for Diwali and Sankranti, and also appears in sugar-coated and spicy (karam) variations across Telugu households.

Expect a light, crisp bite that gives way to a gently chewy center—the ridges hold a glossy jaggery glaze perfumed with cardamom. Each piece is small, shell-shaped, and evenly fried for a golden finish; the jaggery coating lends warm, caramel notes without excessive sweetness, making it a snackable mithai ideal for gifting or tea-time. (MithaiCana’s page highlights the Andhra heritage and the maida-and-jaggery base shaped into shells.)

Gavvalu (Bellam) is best enjoyed fresh within a day at room temperature. If refrigerated, it can stay fresh for 3-5 days. Store in an airtight container in a cool, dry place away from direct sunlight. If refrigerated, allow it to come to room temperature for about 10-15 minutes before serving to experience its optimal texture and flavor.

Maida (all-purpose flour), jaggery (bellam), ghee or neutral oil, cardamom, water/milk (to bind). (Fried and then coated in jaggery syrup.)