Gaarelu, a timeless treat from the Andhra and Rayalaseema regions, are a perfect example of simplicity and tradition combined. These soft, melt-in-your-mouth delights have been a part of Diwali celebrations in our family for generations, and I’m excited to share this cherished recipe with you.

The beauty of Gaarelu lies in their straightforward ingredients—wheat flour and jaggery, that’s all, but the flavor is anything but basic. Lightly fried to golden perfection, they offer the perfect balance of sweetness without being overwhelming. Whether served with ghee or enjoyed as they are, Gaarelu is a festive snack that will make you crave more with every bite.

Why You’ll Love This Gaarelu Recipe

• Simple and Healthy: With wheat flour as the base, these Gaarelu absorb minimal oil and have a wonderfully light texture. The sweetness comes from jaggery, which adds a rich, natural flavor that isn’t overly sweet, making them a guilt-free indulgence.
• Quick & Easy: This recipe is perfect for anyone, whether you’re a beginner or an experienced cook. The dough is easy to prepare, and the steps are simple to follow, ensuring you get the perfect result every time.
• Perfect for Festive Occasions: While Gaarelu are a Diwali favorite, they’re just as delightful for any time you want a comforting snack with a bit of tradition.
• Long Shelf Life: The dough can be refrigerated for up to 2 months, meaning you can prepare it in advance and fry fresh Gaarelu whenever the craving strikes.
• Crispy and Soft Texture: The unique process of frying them for just a few seconds ensures they remain soft and tender inside, while golden and crisp on the outside. It’s the best of both worlds!

A Tradition That Tells a Story

In our family, making Gaarelu isn’t just about preparing a snack; it’s about connecting with our roots. The recipe has been passed down through generations, with each batch bringing back memories of Diwali celebrations and family gatherings. The warmth of the kitchen, the sound of sizzling oil, and the joy of sharing this simple treat are what make Gaarelu so special.

How to Make Perfect Gaarelu

The process of making Gaarelu is simple, but the results are always impressive. The dough is made with wheat flour and jaggery syrup, kneaded to perfection, and allowed to rest for a day or two. The secret to perfect Gaarelu lies in the texture of the dough and the right frying technique. Here’s how it’s done:

• After making the dough, allow it to rest for at least a day to let the flavors come together. Knead it well and form small dough balls.
• Gently dab each sphere with poppy seeds to add a little crunch and a beautiful texture.
• Flatten the balls into thin, uniform discs using your fingers. The key here is to use just the right amount of water on your fingers to keep them soft and prevent the dough from sticking.
• Fry them in hot oil for just 10 seconds on each side to get the perfect golden color and soft, pillowy texture.

Frying Tip:

Be careful not to over-fry your Gaarelu. If left in the oil too long, they’ll become hard after cooling. The goal is to get a nice golden hue and soft texture—just a quick fry is all they need. Add them one at a time to maintain the right temperature and ensure even cooking.

A Bite of Tradition, Anytime

Making Gaarelu is a way to bring a piece of your heritage into your home. Whether it’s Diwali or just a cozy snack time, these little treats are perfect for sharing with family and friends. The joy of serving something that’s been in the family for generations adds an extra layer of love to the experience. Try this simple recipe, and I’m sure you’ll fall in love with Gaarelu as much as my family has!

Diwali Recipes:

• Kopra Vada | Andhra Ariselu | Adhirasam | Kobbera Vada | Atharasalu
• Nuvvula Kajjikayalu
• Pappula Kajjikayalu
• 2 Instant Milk Peda Recipes in 10 mins | Doodh Peda | Chocolate Peda
• Ribbon karalu|Ribbon Pakoda|Ribbon Murukku
• Nippattu | Thattai | Rice Crackers
• Bhakshalu/Puran Poli/Holige/Oliga

Step by step photo instructions

1 Cup – 235 ml

Time measure for making are for half of the dough.

Making dough:

1. Add 3 cups wheat flour to a glass or steel bowl.

2. In a separate steel vessel, add 2 cups jaggery and 1 cup water. Place it on the stove and boil just until the jaggery melts completely—do not overcook.

3. Strain the melted jaggery syrup into the wheat flour to remove any impurities.

4. Mix the syrup and flour well with a ladle or spoon until it forms a dough. The dough should not be too hard, so adjust the water as needed to get the right consistency.

5. Cover the dough and set it aside for 1 day (or up to 2 days for best results). Let it rest on the kitchen counter. This resting time helps develop the flavors.

6. Next day (or after the dough has rested), knead it with your hands. If it’s still too hard, sprinkle a couple of teaspoons of water and knead again until soft and pliable.

7. Once kneaded, take small portions of the dough and roll them into dough balls.

8. Dab a few poppy seeds on each side of the dough balls to give them a nice texture.

9. Place each dough ball onto a greased plastic cover (like a Ziploc bag) or smooth paper or a piece of cloth.

10. Coat your fingers with water or oil to prevent the dough from sticking, then gently press and flatten the dough balls into thin rounds, about 2 inches wide and 2mm thick.

Tip: To save time and speed up the process, press a few dough balls in advance on a plastic sheet or butter paper, then fry them one at a time.

11. Heat oil in a pan over medium heat. Once the oil is hot, Gently drop the flattened dough into oil. Fry each side for just about 10 seconds, while sprinking the oil with spoon over it until they turn puffy and lovely golden color.

Note: Don’t fry for too long as they will become hard after cooling. Add 1 at a time.

12. Remove the Gaarelu from the oil using a slotted spoon and drain them on a paper towel.

13. Serve them with a dollop of ghee or just as is and can be served as a tea time snack.

14. Store them in an airtight container for a few days.