Wash & soak the rice in sufficient water for at least 3 hours. Remove the seed from each pod and retain the seeds (to be used in curries). Roughly chop the jackfruit pieces.

After 3 hours completely drain the rice and grind it along with the jackfruit pieces, jaggery, pinch of salt and pepper powder to a fine paste. The batter should be thick & dryish like dosa batter. The moisture in the jackfruit is enough to get the grinding going & hassle free.

Add the grated coconut to the batter (without grindinor you can even grind it if you wish.

Heat oil for deep frying in a deep heavy bottomed pan. When it has heated sufficiently (not smoking hot - but passes the drop tesreduce the flame to medium high & gently put about two tablespoons of batter at a time (lime sizeinto the oil. Fry the fritters by tossing them gently so all the sides are uniformly cooked, till the outsides look golden brown. Remove before they turn black - they should have the colour of gulab jamoons.

Place on an absorbent kitchen towel to drain off the excess oil.

Serve hot with a cup of hot tea. They taste best when they are slightly cooled as you can get to taste the sweetness of the Jackfruit with the hint of Jaggery & Coconut. Gariyos keep well for 4-5 days in an airtight box.