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Guliyo sweet rice marbles in a woven basket

Guliyo (Sweet Rice Marbles for Christmas Kuswar)

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Course Dessert
Cuisine Mangalorean

Ingredients
  

Ingredients

  • ¾ cup raw rice
  • ¾ cup boiled rice (the parboiled rice variety, uncooked)
  • ¾ cup jaggery, scraped or grated
  • ¾ cup thick coconut milk
  • 3–6 cardamom pods, seeds crushed or powdered
  • 2 tbsp ghee
  • Salt to taste
  • Water, for soaking the rice
  • Oil or ghee, for deep frying

Instructions
 

Method

  • Wash both varieties of rice and soak them in water for 4–5 hours, or overnight.
  • Drain well. Grind the rice to a fine paste with the thick coconut milk, jaggery, cardamom and salt.
  • Warm the 2 tbsp ghee in a non-stick pan and add the rice mixture. Cook over medium heat, stirring continuously, until it forms a manageable dough with the consistency of roti dough.
  • Take the pan off the heat and let the dough cool until comfortably warm to handle. Knead gently.
  • Pinch off small portions and roll them between your palms into tiny marble-sized balls. Keep their size even so they fry evenly.
  • Heat the frying oil or ghee in a deep pan. Fry the guliyo in small batches over low-to-medium heat until deep golden brown and cooked through, developing their firm, crisp texture.
  • Lift them out and drain on paper towels. Allow them to cool completely; the finished guliyo should have their characteristic hard crunch.
  • Store the cooled guliyo in an airtight dabba.

Notes

  • Measure the rice before soaking.
  • Boiled rice here means the parboiled variety of rice that still needs soaking and grinding, rather than leftover cooked rice.
  • Cook the batter until it is a dough you can shape. A wet mixture will be difficult to roll into marbles.
  • Keep the guliyo small and fry in batches over low-to-medium heat, allowing them to cook through rather than only darken on the outside.
  • Cool completely before storing so they retain their crunch.