Gavvalu — India

Gavvalu, also called sweet shells, is a deep-fried sweet from Andhra Pradesh in southern India. Small pieces of dough are pressed into ridges that recall the grooves of a cowrie shell, the shape that gives the sweet its name, then fried until crisp and coated in syrup. It is reported chiefly from Andhra Pradesh and neighboring Telugu-speaking areas, where it appears at festivals such as Sankranti and is often made in batches for sharing among family and neighbors. A dough of maida, a little semolina, ghee, salt and milk or water is worked into a firm, smooth mass and rested briefly. Small portions are rolled and pressed against the ridged surface of a sieve or a wooden comb to curl into a shell shape, then deep-fried in oil or ghee over medium heat until golden. The shells are dropped while still warm into a syrup made from sugar or jaggery dissolved in water, coated well, and lifted out to cool and set. Cooks vary the syrup between plain sugar and jaggery, which gives a deeper, slightly smoky sweetness, and the shells themselves range from small and delicate to larger and sturdier depending on the household. Some versions are left glossy with a thin syrup coat, others are dried further for a firmer, sugar-crusted finish.