>> Tuesday, December 18, 2012
For the Shells
All purpose flour - 1 cup
Rava - 2 tsp
Ghee - 1 tbsp
Oil for deep fry
For the Sugar Syrup
Sugar - 1 cup
Water enough to cover
Cook to make a single thread consistency
How to make the Sheels
In a wide bowl, take all the ingredients and using water slowly knead into a soft dough. Cover with a muslin cloth and rest it for 10 - 15 mins.
On the rolling pin (gavvala peeta), take a very small dough, press it forward. You will get a shell shaped ball.
Heat a pan with enough oil for deep frying. Once you have enough to deep fry, fry them in batches.
Have the sugar syrup ready, once the shells are cooked, drop them into the sugar syrup and let it coat all over. Remove from syrup, and keep it aside.
Can be stored for 10 days or more.
The dough should rest for at least 10 mins for the rava to be soaked well. And the balls you pinch down should be really small, only then the shells will get cooked well and stay crispy.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 23