Guliyo| Marbles| Christmas series| Mangalore Kuswar with tips and tricks

Guliyo (also called Gulio or mangalorean sweet rice balls) is a traditional mangalorean sweet from the Kuswar, a special collection of sweets and snacks made during Christmas. These tiny, crispy rice balls are flavored with coconut, jaggery. They are loved for their delicate sweetness and satisfying crunch, making them a festive favorite

Guliyo Recipe
Ingredients:

1 cup boiled rice
1 cup raw rice rice flour
½ cup thick coconut milk
¼ cup jaggery (adjust to taste)
A pinch of salt
Water (as needed)
Oil (for deep frying)
Instructions:

Prepare the Jaggery Mixture:

In a small pan, add the grated jaggery and 2-3 tablespoons of water.
Heat gently until the jaggery melts. Strain to remove impurities if needed, and set aside to cool.
Make the Dough:

In a mixer jar, add rice, jaggery, grind to fine thick paste with coconut milk and a pinch of salt.
Slowly pour the batter on a hot heavy based vessel and heat it up for a minute on sim to required thickness to form balls
Shape the Balls:

Take small portions of the dough and roll them into marble-sized balls. You can make them slightly smaller or larger, depending on preference.
Fry the Guliyo:

In a deep frying pan, heat oil on medium.
Once the oil is hot, carefully add a few rice balls at a time and fry until they turn golden brown on sim. Stir occasionally for even frying.
Remove with a slotted spoon and drain on paper towels.
Cool and Store:

Allow the Guliyo to cool completely, then store in an airtight container. They keep well for 1–2 weeks and make a delightful snack for Christmas and beyond.
Tips:
Ensure the oil isn’t too hot; otherwise, the Guliyo may brown quickly on the outside but remain raw inside.
Adding a bit of sesame seeds or finely chopped nuts to the dough can add a nice crunch and additional flavor.
Guliyo is a perfect treat to add to your festive spread, celebrating the sweet and unique flavors of Goa’s rich culinary heritage.