Guliyanchi Kheer/ Rice Ball kheer

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Guliyanchi kheer/ Rice ball kheer


Youtube video: 

' Guliyo ' means rice balls in konkani. These rice balls are cooked in a creamy coconut milk with jaggery and cardamom!

So flavourful, super creamy, so yummy!

This is one of the most loved traditional delicacies which we enjoyed a lot during our school days. 

This summer season reminds me raw cashew nuts season during my childhood days ! Steaming hot ,creamy, yummy kheer  with raw cashew nuts enjoyed during those days! Unforgettable sweet memories!!

This post is a tribute to my mother who often used to prepare this dish for us and even used to send a good portion to her mother everytime she prepared . Same tradition I continued with my mom  too. I used take this for her till she was alive. 

Lots of sweet childhood memories are associated with this dish. When we used to  return home  hungry from  school in the evening, 6 plates full of steaming hot guliyanchi keer was waiting for us on the dining table for 6 siblings. 

My mom used to add lots of raw cashew nuts and i remember , my brothers who used to reach home first, used to steal the cashew nuts from our plates ( lol) 

This kheer is given to new moms during their post natal care too.

This kheer is prepared in different ways. Some add rice balls. 

Guliyanchi dali


My mother used to prepare this on a wooden basket called " guliyanchi dali". I remember my grandmother doing the same way too. 

This dish can be prepared with any leftover rice batter ( bakri or mutlin batter)

Raw cashew nuts added to this kheer gives awesome taste & crunch to this dish. You can use dried cashew nuts with skin too or any dry fruits of your choice instead. 

This sweet can be enjoyed hot or cold . You can enjoy this during tea time or as a dessert after any meal. 

Here is my way of preparing this guliyanchi kheer. 

Recipe:

Ingredients:

  • 1 coconut 
  • 1 cup boiled/ parboiled rice
  • 1/4 kg jaggery ( as required)
  • Salt to taste 
  • 1 cup raw cashew nuts ( as required)
  • 1/4 tsp cardamom powder 

Method:


Soak rice  for 5-6 hours & grind to find thick paste.  Add salt to taste. Keep 2 tbsp rice paste aside. 

Grind 1 coconut and extract milk. Keep the 1st, 2nd, third  and 4th extract seperate. 


Soak raw cashew nuts in hot water for 10-12 minutes. Peel the skin & keep it aside. 

Add  4th extract of coconut  milk to the cooking vessel. Add jaggery & bring to a boil. 


Now keep 'guliyanchi dali' (wooden basket) on the vessel and add little rice paste and keep rubbing with your fingers. 

Allow the rice paste to fall in strips into the hot coconut milk. 
Do not stir for 1-2 minutes. 

Remove the dali & gently stir the mixture.  Add little coconut milk. ( 3rd extract)

Now keep the basket again on the vessel add handful of rice paste & keep rubbing it.  Do not stir for 2 minutes. 

Gently mix well. Add  little coconut milk. 

Keep repeating till all the rice paste is done. 

Mix 2 tbsp rice paste in little coconut milk & add to the kheer. 

Now add  cashew nuts. Mix well. 

Check for salt & sweetness. 

Add 2nd extract . Mix well. Cook for 3-4 minutes. 

Add 1st extract and take only one good boil. 

Make sure that the kheer is of running consistency. This kheer will turn thick when it cools down. 

Add cardamom powder & mix well. 

Cover & leave it aside for 10 minutes. 

Delicious ,creamy, flavourful  guliyanchi kheer is ready to serve. 

My favourite , super yummy kheer.


Try this delicious recipe & enjoy with your loved ones. 

Thanks a lot for visiting my blog. 




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