Gavvalu

AP Flour/Maida - 2 cups
Salt - a pinch
Butter/Ghee - 2 tbsp
Sugar - 1 1/2 cups
Water - 3/4 cup + water to knead the dough
Oil - for frying

Mix the maida with salt and melted butter. Knead with water, to form a soft dough. Make chickpea sized balls of the dough and press on the end of a fork. Roll out the dough, to form the shape of the gavva. Alternately, if you have the wooden block to make these, use the block. The fork method work great here. I could not take pictures during this step. Heat a deep bottomed pan with oil and fry them. Make these gavvas ahead and cover with a damp cloth. I tried making some while the rest were frying, but it was a stretch. Fry them and set aside. In another pan, heat the sugar with 3/4 cup water and mix till the sugar dissolves. Cook till the mixture thickens and reaches a 1 string consistency. When you touch the solution with your fingers, a sting should form. Else, add a few drops of this solution to a bowl filled with water, and it should hold its shape.
Pour this solution on the fried gavvas and mix well. When the coating starts to harden and turn white, mix again. Stir once every 5 mins, till they are completely cooled down. This will ensure that they do not lump together. Store in an air tight container when they are completely cool.