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Gariyo - Mangalorean Style Jackfruit Fritters
  • 1 kg (4 cupfresh Jackfruit pods cleaned & roughly chopped * see notes
  • 1 cup boiled rice Ukdo in Konkani/Ukda in Hindi
  • 1/3 rd cup raw rice  Surai in Konkani - you can use Kollam/Basmati rice
  • 120 -175  grams powdered jaggery - adjust to taste
  • 1/4 tsp pepper powder
  • pinch of salt
  • 3/4 th cup grated coconut only for the Gariyo
  • rice flour to thicken the batter as required
  1. 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.
  2. 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.
  3. Add the grated coconut to the batter (without grindinor you can even grind it if you wish.
  4. 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.
  5. Place on an absorbent kitchen towel to drain off the excess oil.
  6. 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.
Recipe Notes

The jackfruit pods should be cleaned of the seed & pith and then weighed. I have used 1 kg of cleaned and ready to eat jackfruit pods. However you may adjust the amount of fruit used according to your taste and according to the sweetness of the fruit.