In a medium bowl, mix together the whole wheat flour and salt.
Heat the ghee until hot but not boiling, then pour over the dry mixture and mix together until it forms a crumbling texture.
Add water, a tablespoon at a time, until the dough forms into a ball.
Coat a fork with a bit of oil, then using small balls of the dough, run the fork over the dough to create a lined edge. This will look similar to gnocchi.
Heat ½ cooking oil in a deep skillet over medium-high heat.
Once hot, add the gavvalu to the hot oil and fry for 2 to 3 minutes until golden brown.
Remove from the pan and set aside to drain on paper towels.
While the gavvalu cools, add jaggery and 1 tablespoon water to a small saucepan over medium heat. Let it melt until it becomes a syrup, making sure to stir regularly.
Toss the cooked gavvula into the syrup and mix until combined.
Allow it to stand for 5 minutes to cool before serving.