A lightly sweet and crunchy Mangalorean and Goan fried outright must-have special made for Christmas … Sugary food, edible marbles you can say.

GULIYO

Active ingredients

1 cup brief grain rice, cleaned, soaked for 3-4 hours, and drained
1 cup matta rice, washed, soaked for 6-8 hours, and drained
1/2 tsp green cardamom powder
3/4 cup sliced jaggery
2 cups coconut milk
Salt to taste
Oil for deep frying
Coffee or tea to serve

Technique

1. Put the soaked rice in a mill jar. Add soaked matta rice, green cardamom powder, jaggery, and coconut milk and grind to a great paste.
2. Heat a non-stick pan. Add the ground paste, cook till the mix thickens and begins to leave the sides of the pan while stirring constantly.
3. Transfer the mix into a big plate and enable to cool somewhat. Include salt and knead till soft and smooth.
4. Take small portions of the mixture and shape each part into a ball.
5. Heat adequate oil in a kadai. Gently slide in the balls at a time and deep fry till golden brown and crisp. Drain on an absorbent paper. Permit to cool somewhat.
6. Serve.

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