Recipe by Oreen Pereira
Ingredients:
For the guliyos:
1 cup rice flour
2 1/2 cups hot water
1/2 tsp salt
For the vorn:
1 can coconut milk (400 ml)
1/2 - 1 tsp cardamom powder
1 cup hot water
1/4 cup almonds (peeled and halved)
1/2 cup jaggery (adjust to taste)
2 tbsp ghee
1/4 tsp salt
Steps:
- Combine hot water, salt and flour till it becomes a malleable consistency. Apply ghee on your palms and shape into small balls. Set aside.
- Fry the almonds in 1 tbsp ghee. Set aside.
- In a vessel, add ghee, coconut milk, jaggery, water, rice balls, roasted almonds and salt.
- Simmer on low heat for 10-15 minutes.
- Serve warm or cold.
- ENJOY!
Notes:
- Adding ghee to your palms keeps the batter moist and adds flavor to the rice balls.
- You can replace the almonds with cashew nuts.