Festivals are incomplete without sweets. The sound of oil sizzling, the smell of melting jaggery, and the joy of making and eating something sweet fills the air. One such dessert is Bellam garelu, a festive treat enjoyed across India’s Telugu-speaking regions, and especially feature is festive spreads.
This sweet, vada- or donut-shaped snack is prepared using jaggery syrup and urad dal, and falls somewhere between a snack and a dessert. It’s often served during Pongal and Sakranti, festivals of harvest where people come together to share and enjoy food.
For many Telegus around the world, bellam garelu brings back memories of childhood celebrations, family kitchens, and the comfort of familiar flavours. Although quite important in the culture, you won’t find it on most South-Indian restaurant menus today. Instead, it lives on as a street-side favourite in certain parts of the Telugu states, where people continue the tradition. Chef Chalapathi Rao says this sense of nostalgia is what makes the dish special and why it remains a staple in festive kitchens, even if it is not on mainstream menus. And here’s a recipe by Chef Rao that you can follow to prepare bellam garelu in your own kitchens.
