Christmas Sweets – Kuswar

Gulliyo – Deep fried Marbles

I always wanted to try out ‘Gulliyo’ but not sure why I waited so long.  They turned out delicious, crisp and crunchy. You will enjoy eating this sweet. However, Guliyo does not store very well in airtight containers because they tend to soften making them a bit chewy.  So the best way is to make and serve immediately or store in a box and deep fry briefly before serving.  A delightful Mangalorean Kuswar item!

Ingredients

1 cup Basmati rice

1 cup Boiled rice (I used Goa rice)

1 cup coconut milk

1 cup jaggery, or to taste

6 to 8 cardamoms

½ tsp. Salt

Oil for frying

Wash and soak the rice for atleast 5 hours.  Drain and grind to a thick smooth paste with the jaggery, cardamoms, salt adding as much coconut milk as required.  Batter may become watery due to adding extra coconut milk to run the mixer, but no worries.  After the batter is nice and fine and smooth, transfer to a ceramic or glass bowl and microwave at ½ minute intervals and stir to mix well. Then put it back in the microwave till you get a firm dough and you can form a ball on the palm of your hand.  Knead well.  Form into marble sized balls.  Heat oil for deep frying and fry in batches on medium low heat till brown and crisp. Don’t make hem too dark as they will turn out hard.  They should be crunchy and crisp.