Large sweet Shells (Gavvalu)

Ingredients:

All purpose flour ( Maida)-4cups
Sooji (Rava) -1/2cup
Brown sugar-3cups or jaggary -1cup and brown sugar-2cups
Softened butter-1 1/2 stick
Salt-pinch
Water - enough to make a dough like puri dough
Oil - for deep frying
Water for syrup - 1cup
Cardamom powder-1tsp

For pasting: 2Tbsp all purpose flour mix in 1/4 cup of water and make a thin paste and set aside.

Method:

Mix all purpose flour, sooji, salt and softened butter, in a bowl, add water little at a time and make a dough, consistency should be like puri dough. Need for 3-5 minutes set aside for 5 minutes.Take the dough and make a small lime size balls. With rolling pin roll each ball like a puri. Take each puri slit, 3-4 times in the middle with knife , with out cutting the edges. With finger take little amount of flour paste rub in the edges of puri, fold like half moon shape and press, so edges will attach and form as a shell. Do all the puris in the same manner. Once finish making all the shells, and cover with wet napkin and set aside until they are ready to fry. Heat oil for deep frying, place these shells few at a time in hot oil fry until they turn golden brown. Fry all the shells in same manner and set aside.
Heat water in a pot and add brown sugar and cook until it form as a thick syrup (210 c-220 c). Add cardamom powder and mix well. Place all the fried shells in the hot syrup turn them around so each shell will be coated in sugar syrup. Take a tray and cover with wax paper spread the finished shells and let them dry. These sweet shells can be stored for 10-15 days in air tight container after they are cool and dry.