Diwali Sweets ~ Teepi Gavvalu, Besan Laddu & Halwa Boorelu

Wishing all my dear readers, visitors and friends a happy and safe Deepavali!

Besan Laddu, Bellam Gavvalu & Halwa Boorelu

Last year for Diwali, I blogged Badam Halwa, Bobbatlu and Paramannam. This Diwali also I have a delicious realm of 3 rich sweet recipes for my dear readers ~ Teepi Gavvalu, Besan Laddu and Halwa Boorelu. It took me almost 3 hours to prepare them. Worth the effort with loved ones relishing them and showering me with praises. 🙂

Teepi aka Bellam Gavvalu

Teepi Gavvalu (literally translated as sweet shells), a traditional Andhra pindi vantakam prepared with all purpose flour and jaggery. Maida dough is used to prepare small shells that are deep fried to a golden brown shade and coated with paakam aka syrup made with sugar or jaggery. Usually prepared using a gavvala chekka (mould) but I couldn’t find it at the time of preparation and hence used a grater to prepare the shell shaped gavvalu.

Gavvalu before frying – Gavvalu

Teepi Gavvalu Recipe

Cooking Time: 45 mts

Makes 50-60 gavvalu



1 1/4 cups maida

3-4 tbsps sooji (optional)

2 tbsps melted ghee

pinch of salt

water as required

oil for deep frying

Syrup for coating gavvalu:

1/4 cup grated jaggery or sugar

enough water to immerse jaggery

1/2 tsp cardamom pwd

1 Make a soft dough of maida, sooji, salt and ghee by adding enough water. Keep aside for 15 mts. Make small marble sized balls. Use the back of fork or a grater to shape each ball like a shell as shown in the image above. Use thumb to press each ball gently onto the fork/grater to roll into a shell shape. Prepare shells with all prepared balls and keep aside.
2 Take a heavy bottomed vessel, add the jaggery and water and let it melt. Cook till the syrup becomes thick. To check the correct syrup consistency, drop some syrup into a bowl of water and if turns into a soft ball, its the right time to turn off heat. Add cardamom pwd and turn off heat.
3 Heat a heavy bottomed vessel, add enough oil for deep frying, once the oil turns hot, add the gavvalu and deep fry to a golden brown shade. Remove onto absorbent paper and immediately add to the syrup. Combine well to coat the gavvalu and let it reach room temperature. Store in air tight container.

Besan Laddu

The key to this a good Besan Laddu is to fry the besan till the rawness disappears. Besan aka chick pea flour/senaga pindi is roasted in a generous amount of ghee and mixed with cardamom flavored sugar syrup before binding the resultant mixture into round laddus.

Roasted besan – Besan ladoos

Besan Laddu Recipe

Cooking Time: 45 mts

Makes approx 24 small laddus



2 cups besan/senaga pindi/bengal gram flour

1 cup sugar

1/4 cup water

1/4 cup ghee, melted

3/4 tsp cardamom pwd

1 tbsp ghee

pinch of salt

1 Take a heavy bottomed vessel and add besan. Roast on low-medium flame for 5 mts. Add the melted ghee and further roast for another 12-14 mts till you get a nice roasted aroma. Turn off heat and let it cool.
2 Make a syrup of sugar by adding water and the sugar melts completely. Cook for 4-5 mts till a thin syrup is formed. Add cardamom pwd and combine.
3 Add this syrup to the roasted besan and combine with a wooden spoon. Let it cool till warm enough to handle.
4 Grease your hand with ghee and take a small portion of the mixture and shape into a round ball.
5 Prepare laddus with rest of the besan mixture. Store them in an air tight container. Stays fresh for a few days.

Halwa Boorelu

I had earlier blogged about Boorelu with channa dal stuffing. The version I’m blogging today calls for sooji halwa stuffing.

Halwa balls – Halwa boorelu

Halwa Boorelu Recipe

Prep & Cooking: 1 hour, Soaking: 2 hours

Makes approx 32 boorelu

Cuisine: Andhra



1/2 cup cup black gram dal/urad dal/minappappu

1 cup rice

1 tsp grated jaggery

pinch of salt

For halwa stuffing:

1 cup sooji/semolina/upma rava

1/2 cup sugar (adjust to suit your taste)

1/4 cup water

little less than 1/4 cup melted ghee

3/4 tsp cardamom powder

1 Drain water from the black gram dal and rice and grind to fine paste adding little water. It should be like a dosa batter. Add a pinch of salt and jaggery and mix well. Leave aside covered.
2 Heat a vessel, add sugar, cardamom pwd and water and let the sugar melt completely. Bring to a boil and turn off heat. Keep aside.
3 Take a heavy-bottomed vessel, add the melted ghee, add sooji and fry for 7-8 mts constantly. Slowly add the sugar syrup (be careful as the syrup might splash) and keep stirring and cook till it appears like a thick paste, stirring continuously. Cook on low flame for 3-4 mts. Turn off heat and cool.
4 When the halwa is warm enough to handle, grease palms and make small balls as shown in the image above and keep aside.
5 Heat enough oil in a wide heavy bottomed vessel for deep frying. Dip each ball in the rice-dal batter and let it coat evenly and place in the oil and deep fry till golden brown. You can deep fry a batch of four to five balls depending on the size of the vessel.
6 Serve warm. Store in an air tight container as they last for at least 3-4 days.


Ensure that the rice-dal batter is thick so that it coats the balls evenly and holds shape. You can use the left over batter to make savory balls by adding a little more salt, cumin seeds, chopped onions, coriander leaves and green chilli paste. Deep fry these savory balls till golden brown.

Diwali Sweets ~ Teepi Gavvalu, Besan Laddu & Halwa Boorelu

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  sugar
  •   flour
  •   chickpea flour


Wishing all my dear readers, visitors and friends a happy and safe Deepavali! Last year for Diwali, I blogged Badam Halwa, Bobbatlu and Paramannam. This Diwali also I have a delicious realm of 3 rich sweet recipes for my dear readers ~ Teepi Gavvalu, Besan Laddu and Halwa Boorelu.
  • జ్యోతి

    శైలజగారు మీకు, మీ కుటుంబానికి దీపావళి శుభాకాంక్షలు. మీ వంటకాలు మాత్రం నోరూరుతుంది.:)

  • swapna

    Wish you a very happy deepavali and all your beloved ones, Sailaja. As usual mouth watering recipes and beautiful pics.

  • http://mydiversekitchen.blogspot.com Aparna

    The time and effort you spent were worth it, as one can see. A very happy Diwali to you too.

  • R.Punitha

    Hi Sailu,
    Happy Deepavali,
    Amazing photography!!!
    Really mouth watering.
    You are too gifted, Sailu,
    Convey my wishes to Nehal.
    Bye and Take care

  • http://kalyanikitchen.blogspot.com/ Kalyani

    wow the sweets look so tempting & delicious … Nice pictures ………
    Happy Diwali Sailu & to ur family !!!!!!!!!!

  • Munni

    Hi Sailu,

    A very happy diwali to you & your family.


  • http://www.meesosweetandspicy.blogspot.com meeso

    Yum, yum, & yum! Happy Diwali 🙂

  • http://www.sailusfood.com Sudha

    hello Sailu garu…

    Happy Diwali to you and your Family..

  • http://asha-oceanichope.blogspot.com/ AshaLatha R.K.Prasad

    Hey Sailu,

    Awesome recipes, good clicks too. But really the delicacies are totally enthralling. I would love to try them all for my next Diwali, as we are already done with the preparations this time. In particular I would love the yum looking rawa filled boorelu… I don understand what it means, but taste of food do not ask for understanding the meaning. It only asks for the taste to satiate the taste buds.

    Wishing you & your family a very happy Deepavali….

    I personally welcome you to my blog to celebrate Diwali, with lights & crackers…


  • Mohana

    Hi Sailu garu,

    Wish u and your family happy and joyful Diwali.
    Your sweet recipes make Diwali more colorful. I always try your recipes and they turn out well. I am waiting since long for teepi gavvalu recipe and u have posted it. Thanks a lot andi. Meeru Boondi ladoo recipe kuda post cheyara. Mee recipe follow ayitae chalu, avi super vastayi. Thanks.

  • RRH

    happy diwali!
    dipawali shubhashayagalu to u & family

  • http://salt2taste.blogspot.com Hema

    Hi Sailu,

    Wonderful recipes as usual. The addition of sugar syrup to the besan laddus is new to me. Perfect tips for a lovely sweet!

  • http://gaurigharpure.blogspot.com Gauri

    truly festive… 🙂

  • srividya

    sailu, deepavali shubhakanshalu! wow!! what tempting recipes! by coincidence i made besan ladoos too. and my mom made gavalu. and mom usually makes the halwa boorelu on occasions since its easier to make. love all ur dishes. they remind me of home 🙂

  • srividya

    one more request sailu. cud u make the background of comments section white or other colour? it has a depressing grey colour which is so unlike ur colorful and effective dishes 🙂

  • http://cilantro-cilantro.blogspot.com/ Cilantro

    Wish you and your family a very Happy Deepavali!

  • Lakshmi

    Dear Sailu,

    Happy Deepavali to you and your family

    as always the sweets are treats for the eye

  • Madhuri

    Looks awesome !! Wish you and your family a very happy Diwali !!

  • Hari

    Sailaja garu,

    Belated Deepavali subhaakaankshalu…..

    Thanks for the wonderful sweets recipes…..

    Though other sweets are heard of, Halwa Balls (Halwa Boorelu) is a very novel sweet and worth to be tried…

    Thanks again…


  • sarita

    Happy Diwali, great recipes there….wud luv to see ur Diwali attire both urs and Nehal…U can update in Suvastra..it has been a long time….hhee

  • http://samayalarai-cookingisdivine.blogspot.com jayasri

    hi sailugaru,
    A very happy Diwali to you and your family, lots of sweets mmm, looks very tempting, I don’t do sweets often, must try these sometime, than making the same payasam,obattu everytime!!

  • http://arundati.wordpress.com arundati

    happy diwali sailu, must try the besan laddu. we make something similar to gavvalu called kalkals. but the sugar is added to the dought, in this case it is coated…. hope you had a lovely festive time with the family….cheers!

  • arunabaskar

    happy diwali to u &ur family very nice traditional recepies looks very nice in photos

  • http://www.mriganayani.com Anu

    Happy Diwali to you and your family too – nice recipes here and beautiful as usual!



  • Shreya

    Sailaja garu,
    I love gavvalu and always postpone making it as I don’t have the gavvalu making chekka… I am soo glad that you gave the idea of using a fork or a grater…now I dont have a reason to postpone it.
    will surely make gavvalu in the weekend…

  • bhavani

    Hello Sailu,
    nice recipes.can you give the ghee quantity in grams/per grams of maida.this diwali my gavvalu gave good exercise for teeth.

  • p purushotam

    sailaja garu i have seen your website in sakshi paper i am very much interested in recipes it is my habit to prepare specially sweet items i am very much happy to see your website and i am trying your important recipes. in your Halwa boorelu receipe you have not mentioned how many hours rice and black gram dal should be soaked in the water please observe these important factors before uploading the recipe. sorry for the comment and thank you for your website.

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  • sarita

    Hi Sailu

    I followed the besan ladoo recipe.
    Except that I used only 1/2 cup sugar since we do not like much sweet

    the ladoos tasted good that evening. I kept in air tight container
    next morning they turned hard?

    also I used the normal aluminim kadai. I do not have a heavy bottomed vessel.
    do you need to strain the besan. after I added ghee there were very tiny lumps. I tried to break with the spoon


    • Sailu

      The ladoos turn hard on cooling. Its normal. There is not need to strain besan. It will form lumps, but that’s fine. You need to fry it in ghee till raw smell disappears.

      • sarita

        thanks for the reply

        just I more question, I should have asked earlier
        with 1/2 cup sugar do you melt in 1/4 cup water or
        does the water quantity require some amendments

        I just felt the ladoos were harded than should be

        I cant wait to try the rawa ladoos

  • tanuja


    the boorelu end up being tasty……but you tell me how to keep the top fried part crispy for 2 days..
    i knw we can add sooji…but jus that is not enuf to keep it crispy….so it wud be nice if u cud tell us how to keep it crispy…

    • Sailu

      You can warm in a hot oven and achieve partial crispness, hopefully. 🙂

  • sarita

    Hi Sailu

    for besan ladoos. if you reduce quantity of sugar – do you reduce the quantity of water too.

    ie for 1/2 cup sugar how much water do you use

    not sure why my ladoos turn stony next day


  • JyothiReddy

    i made teepi gavvalu 2 days back as much all purspose flour in the kitchen shelf…same measurements…came out well..but only thing is..the gavvalu are combined..i have to make them single…i mean they came as a bunch….may be ‘paakam’ was little tight…is that the reason?

  • JyothiReddy

    i made teepi gavvalu 2 days back as much all purspose flour in the kitchen shelf…same measurements…came out well..but only thing is..the gavvalu are combined..i have to make them single…i mean they came as a bunch….may be ‘paakam’ was little tight…is that the reason?

  • Sarita

    Hi Sailu

    tried the besan ladoo. Since we do not like to much sweet, I used 1/2 cup sugar and 1/8 cup water. Rest of the recipe I followed he same. Next day ladoos turned hard as stone
    Please help

  • Naheen

    In the recipe for Besan Laddu, where do we add “Pinch of Salt” ? Planning to try out this laddu today, also known as “Bandar Laddu” 🙂

    • siri

      besan laddu is different from bandar laddu.

  • Spicy deli

    Halwa Balls .. Ho Ho Ho

  • jothi

    hii mam i wanna do gavvalu but i dont like to use ghee can i use butter or else oil instead of ghee

    • Sailu | Indian Food

      Use melted butter.

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