Gavvalu

Rub ghee into flour and semolina, then knead with warm milk or water to make a firm smooth dough.

Pinch small pieces and roll each one across a ridged board or fork to form shell shapes.

Fry the shells in medium-hot oil until crisp, blistered, and evenly golden.

Melt jaggery with a little water and simmer to a sticky syrup scented with cardamom.

Toss the fried gavvalu and sesame seeds in the syrup until coated, then cool until the glaze sets.