Guliyo | Rice Marbles
Just like Kidiyo/ Kulkul are a family activity where even the tiny tots can help out in shaping them, Guliyo too are super easy to shape even for the little ones in the house. They are crunchy sweetened deep-fried spheres of sweetened dough. They have a signature earth-shattering crunch to them. You can consider them to be a minion version of the ‘Jawbreaker’ candy. A lot many people shy away from tasting them saying they are very hard to the bite. But if done right, one can still enjoy the distinct earth-shattering crunchy bite but more subtle and with minimal effort.
How to make Guliyo
Guliyo are made from a sweetened rice based dough. I use a mix of par-boiled rice and raw rice soaked for a few hours. Jaggery is used to sweeten the dough and is seasoned with nutmeg, cardamom and salt. Grind all these ingredients together along with thick coconut milk to a thick but smooth batter.
To be able to shape the guliyo, we need to remove the excess liquid from the batter. To do this, transfer the batter to a pan and cook on low heat, stirring continuously until the moisture dries off and the batter turns into a lumpy dough. Take it off the heat, grease your palms with oil and knead it into a smooth lump-free dough. cover the dough with a damp cloth to prevent it from drying.
Smear your palms with oil and pick up a marble sized portion of the dough and roll it between your palms to form a smooth crack-free marbles. try and keep each marble of uniform size. This helps them to cook evenly. Cover them with a damp cloth until you finish shaping the rest of the dough.
Drop the shaped marbles into medium hot oil. Do not overcrowd the pan! Fry until the marbles turn dark brown in colour. Using a slotted spoon, take them out to an absorbent towel to remove excess oil. The Guliyo will continue to cook in the residual heat and harden as they cool down. Once cooled, transfer them to an air-tight container.
Guliyo | Rice Marbles
Ingredients
- ½ cup Par-boiled rice, (washed and soaked for 3 hours)
- ½ cup Raw rice (washed and soaked for 3 hours)
- ½ cup Jaggery, powdered
- ½ tsp Ground Nutmeg
- 3 pods Cardamom seeds, powdered
- ½ tsp Salt
- 1 cup Coconut Milk, Thick
- Vegetable oil, for deep-frying (as needed)
Instructions
Making the Batter / Dough:
- Drain the soaked rices and grind them along with jaggery, ground nutmeg, ground cardamom, salt and coconut milk to a thick but smooth batter
- Transfer this batter to a pan/ pot on low heat and cook it stirring continuously until the moisture dries out and the batter comes together as a lumpy dough
- Take it off the heat, smear your palms with oil and knead the dough until it is lump-free and smooth
- Cover with a damp cloth to prevent the dough from drying
Shaping the Guliyo:
- To prevent the dough from sticking to your hands, smear oil on your palms
- Pick up a marble sized portion of the dough and roll them between your palms into smooth crack free marbles
- Try to maintain uniform size for each marble. This helps in even cooking of each marble
- Cover with a damp cloth to prevent them from drying
Frying the Guliyo:
- Drop the shaped guliyo into medium-hot oil. Do not overcrowd the pan.
- Fry until they turn golden brown
- Using a slotted spoon, take them out to an absorbent towel to remove excess oil
- The Guliyo will continue to cook in the residual heat and harden as they cool down
- Once cooled, transfer them to an air-tight container
Notes
- Ensure that the dough is very smooth and pliable and not too dry. This is essential to form crack-free marbles
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