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Koiloreo (sweet rice bread)

200 gm Goa rice
50 gm grated coconut
salt to taste

For the coconut syrup:
200 gm grated coconut, ground fine and thick juice extracted
2 blocks of coconut jaggery

Soak the Goa rice for 4 hours, and then grind into a fine paste. Mix with grated coconut and salt, and let it stand for an hour.
Take a griddle and pour a spoonfull of the batter on it and cook a thick pancake till done. When ready keep aside.
Meanwhile make the coconut syrup: Mix the extracted juice with the jaggery and cook it on a slow flame, till the jaggery has dissolved.
Cook for half an hour till the syrup thickens. Serve the koilereo with this syrup.




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