With Christmas around the corner, I have fond childhood memories of this joyous festival. One was helping our Mangalorean neighbours in shaping these rice marbles. A sweet that is unpopular and slowly disappearing. If you have never tried them, they are very hard to the bite. Often referred to as "jawbreakers". You have to first chew the guliyo, enjoy the sweet goodness and once soft, then break it down with your teeth. We loved them, so my late mother would buy some from the store and include a few in the serving platter. They are round and deep brown in appearance, with a firm, hard texture and sweet taste.
Guliyos are prepared with equal quantities of red parboiled rice and white rice, soaked and then, ground with coconut milk, jaggery, cardamom powder and salt to form a dough. I have simplified the process, as indicated in the recipe below. Small pieces of the dough are rolled out between the palms to form round marbles that are fried in oil on low heat until deep brown in colour. A unique, interesting and delightful Christmas sweet. Now, my husband’s favourite too.
Guliyos are prepared with equal quantities of red parboiled rice and white rice, soaked and then, ground with coconut milk, jaggery, cardamom powder and salt to form a dough. I have simplified the process, as indicated in the recipe below. Small pieces of the dough are rolled out between the palms to form round marbles that are fried in oil on low heat until deep brown in colour. A unique, interesting and delightful Christmas sweet. Now, my husband’s favourite too.
Guliyo (Sweet Rice Marbles)
(Yields 35)
Ingredients:
1/4 cup red parboiled rice
1/4 cup white rice flour
1/2 cup coconut milk
1/4 cup sugarcane jaggery (grated)
1/8 teaspoon cardamom powder
oil for deep frying + greasing the palms
a pinch of salt
Method:
Clean, wash red parboiled rice, drain well and spread on a muslin or cheesecloth to dry completely for a couple of hours or more. Grind to a very fine powder.
In a saucepan, heat coconut milk and jaggery on low flame. When the jaggery dissolves, turn the flame to the lowest setting, add the salt, both the rice flours and cardamom powder. Stir continuously, until the mixture comes together as a ball. Shut off flame. Knead into a soft dough.
Grease palms with oil and form small, smooth, firm marbles with no cracks.
Heat oil for deep frying on medium-low flame.
Fry the marbles, stirring gently with a slotted spoon until deep brown in colour. Drain on absorbent paper towels.
Cool and store in an airtight container.
Note:
(Yields 35)
Ingredients:
1/4 cup red parboiled rice
1/4 cup white rice flour
1/2 cup coconut milk
1/4 cup sugarcane jaggery (grated)
1/8 teaspoon cardamom powder
oil for deep frying + greasing the palms
a pinch of salt
Method:
Clean, wash red parboiled rice, drain well and spread on a muslin or cheesecloth to dry completely for a couple of hours or more. Grind to a very fine powder.
In a saucepan, heat coconut milk and jaggery on low flame. When the jaggery dissolves, turn the flame to the lowest setting, add the salt, both the rice flours and cardamom powder. Stir continuously, until the mixture comes together as a ball. Shut off flame. Knead into a soft dough.
Grease palms with oil and form small, smooth, firm marbles with no cracks.
Heat oil for deep frying on medium-low flame.
Fry the marbles, stirring gently with a slotted spoon until deep brown in colour. Drain on absorbent paper towels.
Cool and store in an airtight container.
Note:
- When fried, the marbles do develop some cracks.
- Traditionally, the red parboiled rice and white rice are soaked, then ground with coconut milk, jaggery, cardamom powder and salt. The batter then steamed or cooked to get rid of any moisture that may cause the marbles to burst in the hot oil. I have simplified the process (indicated above) with none bursting while frying.
- Fry on a very low flame to deep brown ensuring that the marbles harden all the way through till the centre. On cooling, the marbles will be crisp and crunchy.
- Easy to make, very delicious and addictive.
