Go Back
Print Recipe

Wheat Gaarelu | Appalu

Soft, melt-in-the-mouth wheat flour treats sweetened with jaggery, fried to golden perfection for a festive and healthy delight.
Prep Time15 minutes
Cook Time20 minutes
Soak time2 days
Total Time35 minutes
Course: Dessert, Indian sweets, sweet
Cuisine: Andhra, Rayalaseema
Keyword: diwali sweets, festive sweets, gaarelu, healthy treats, home made mediterranean sandwich in 10 mins, jaggery, minimal oil, rayalaseema foods, traditional sweets, wheat flour
Servings: 20 pieces
Author: Sireesha

Ingredients

  • 3 cups wheat flour 235 ml cup
  • 2 cups jaggery 235 ml cup
  • 1 cup water
  • 3 tsp poppy seeds / gasalu
  • peanut oil for deep fry

Instructions

Making the Dough

  • Add wheat flour to a glass or steel bowl.
  • In a separate steel vessel, add jaggery and water. Place it on the stove and boil just until the jaggery melts completely—do not overcook.
  • Strain the melted jaggery syrup into the wheat flour to remove any impurities.
  • 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.
  • 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.

Making the Gaarelu

  • The 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.
  • Once kneaded, take small portions of the dough and roll them into dough balls.
  • Dab a few poppy seeds on each side of the dough balls to give them a nice texture.
  • Place each dough ball onto a greased plastic cover (like a Ziploc bag) or smooth paper or a piece of wet cloth.
  • 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.
  • 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.
  • Remove the Gaarelu from the oil using a slotted spoon and drain them on a paper towel.
  • Serve them with a dollop of ghee or just as is!
  • Store them in an airtight container for a few days.

Notes

  • Rest the dough: The longer you let the dough rest, the soft and better the flavor. Let it sit for at least a day, if possible.
  • Adjust the sweetness: If you prefer your Gaarelu a little sweeter, you can always add a bit more jaggery. Just make sure not to overcook it when melting.
  • 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.”

  • Frying Tips for Perfect Gaarelu:

    •  To ensure even frying and avoid overcrowding, fry Gaarelu one at a time.
    • While frying, use a ladle to sprinkle hot oil over the Gaarelu. This helps them puff up beautifully and gives them a soft, airy texture.
    • After flipping, continue to sprinkle oil on the other side to ensure they puff up evenly and achieve the perfect golden color.
    • The key to a soft texture is to fry the Gaarelu for just a short time. Over-frying will make them hard once they cool down.