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nevris recipe, how to make goan nevris recipe | neureos or neurios recipe

goan nevris recipe with step by step photos. nevris are deep fried pastries made with whole wheat flour and stuffed with grated coconut, jaggery and dry fruits.

nevri is the goan version of the maharashtrian karanji and the north indian gujiya. both karanjis and gujiyas have different fillings and so the taste changes. in karanjis poppy seeds, dry fruits and desiccated coconut are added. while in gujiyas, khoya, sugar and dry fruits are added as a stuffing. whereas in the goan nevris, fresh coconut and jaggery is added. hence the goan nevris have some moistness in the filling due to the use of fresh coconut and jaggery. these pastries are also called as neureos or neurios in goa.

nevris are made in goa during ganesh chaturthi, diwali and also during christmas. this goan sweet has to be consumed in 2 to 3 days due to fresh coconut in it. but they don’t last long as they are too delicious. some versions of neurios roast the coconut to a light brown, but we do not roast the fresh coconut. every family has their own version and this is how neurios are made in my family.

i am sharing my mom’s recipe. we use whole wheat flour for nevris. but you could use whole wheat flour and all purpose flour in 1:1 ratio. we also add fresh coconut in nevris but you could use desiccated coconut as well. in goa, palm jaggery is used but i have used regular jaggery. if you have the goan palm jaggery, then you can use it for the nevris stuffing.

you can serve nevris warm or at room temperature. once they come at room temperature, then store in an air tight container.

if you are looking for more snacks recipes then do check khasta matar kachori, dry fruits karanji, fried modak, sweet kozhukattai and ukadiche modak recipe.

goan nevris recipe card below:

5 from 2 votes
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goan nevris recipe
prep time
20 mins
cook time
20 mins
total time
40 mins
 
goan nevris recipe - deep fried pastries made with whole wheat flour and stuffed with grated coconut, jaggery and dry fruits.
course: snacks
cuisine: goan cuisine
servings: 6 to 7
author: dassana amit
ingredients (1 cup = 250 ml)
for outer pastry of nevris:
  • 1 cup whole wheat flour (atta)
  • 1.5 tablespoons ghee or oil
  • ¼ to ⅓ cup water or add as required
  • 1/4 teaspoon salt
for nevris stuffing:
  • 1 tablespoon ghee or oil
  • 1 cup freshly grated coconut
  • ½ cup + 2 tablespoon grated jaggery
  • ½ teaspoon cardamom powder (choti elaichi powder)
  • 7 to 8 cashews, chopped finely (kaju)
  • 19 to 20 golden raisins (or 1 tablespoon of golden raisins), chopped finely
how to make recipe
for the outer pastry of nevris:
  1. mix 1 cup of whole wheat flour with 1/4 teaspoon salt in a bowl. keep aside.
  2. heat 1.5 tablespoons ghee/oil in a small pan or tadka pan.
  3. add the hot ghee/oil to the flour+salt mixture.
  4. just allow the ghee/oil to cool if using your fingers, else you might burn them. rub the melted ghee in the flour, with your fingers. the flour should have a bread crumb like texture.
  5. then add 1/4 cup water and begin to knead the dough. add more water if required while kneading the dough.
  6. knead to a smooth dough.
  7. the dough should be neither too soft nor too thick. wrap the dough with a damp muslin or cotton cloth and allow to rest for 10 to 12 minutes.
making stuffing for nevris:
  1. in a pan, melt 1 tablespoon ghee.
  2. add 1 cup of fresh grated coconut.
  3. stir and saute the coconut for 2 minutes on low heat.
  4. add the chopped cashews and raisins.
  5. now add 1/2 cup + 2 tablespoon of grated jaggery.
  6. stir well and saute the mixture for 2 to 3 minutes on low flame.
  7. don’t saute the jaggery for a long time, just mix well.
  8. switch off the gas and sprinkle 1/2 teaspoon cardamom powder.
  9. transfer the mixture to a plate. allow the mixture to come to room temperature.
assembling and making nevris:
  1. uncover the dough. knead the dough again. then roll and form into a log..
  2. cut the log in equal slices.
  3. roll each dough piece between the palms of your hands and then gently flatten into a round or oval shape. just ensure the balls have no cracks in them. i got 7 balls from the dough.
  4. dust some flour over it.
  5. roll the dough round in 4 to 5 inches diameter circle.
  6. similarly roll all the dough balls into thin circle of almost same size and thickness.
  7. brush some water towards the edges of the nevris.
  8. place 1 tablespoon or 2 to 3 teaspoons of the stuffing in the center or on one side of the circle, keeping the edges empty. make sure you don't over stuff as then it becomes difficult to shape the nevris. they may also break while frying.
  9. fold from one side. seal the edges properly.
  10. now with your fingertips, start pinching and pleating the pressed edges.
  11. keep on pleating till you come to the end.
  12. seal the end carefully with a pleat. just ensure the edges are sealed properly else they might break while frying.
  13. make all nevris this way. keep the prepared nevris covered with a moist kitchen towel, so that they dough does not dry out.
  14. heat 2 to 3 cups of oil in a pan.
  15. once oil is hot, deep fry 1 to 2 nevris at a time depending upon the size of pan or kadai..
  16. once one side is crisp and golden then flip the nevris and deep fry the other side until golden brown. flip once or twice for even browning and cooking.
  17. place the nevris on kitchen paper towels or napkin, to absorb excess oil if any.
  18. once nevris come at room temperature, store them in an air-tight container. you could also keep them in the fridge.
  19. you can serve goan nevris warm or at room temperature.
recipe notes

1. i have used whole wheat flour but you could use all purpose flour as well.
2. you could refrigerate nevris for 2 to 3 days and not more.


how to make goan nevris recipe:

for the outer pastry:

1. take 1 cup of whole wheat flour in a pan or mixing bowl. add ¼ teaspoon salt. mix well and keep aside.

2. heat 1.5 tablespoons of ghee or oil in a small pan or tadka pan.

3. pour the hot ghee or oil in the flour mixture.

4.  rub the melted ghee in the flour with fingers. but before that allow the ghee or oil to cool or else you might burn your fingers. mix well so that you get breadcrumb like texture in the flour mixture.

5. pour ¼ cup water.

6. mix and then start kneading the dough. add more water if required while kneading, if the dough is too dry or hard. depending on the quality of flour, you can add less or more water.

7. knead to a dough which is neither too soft nor too firm.

9. wrap the dough with a damp muslin or cotton cloth and allow to rest for 10 to 12 minutes.

preparing the nevri stuffing:

11. in a pan, melt 1 tablespoon ghee or oil.

12. add 1 cup of fresh grated coconut.

13. stir and saute the coconut for 2 minutes on a low flame.

14. add 7 to 8 chopped cashews and 1 tablespoon golden raisins.

15. now add ½ cup + 2 tablespoons grated jaggery.

16. stir well and saute the mixture for 2 to 3 minutes on low heat.

17. don’t saute the jaggery for a long time, just mix well.

18. switch off the flame and sprinkle cardamom powder.

19. transfer the mixture to a plate. allow the mixture to come to room temperature.

assembling and preparing nevris:

20. uncover the dough. knead the dough again. then roll and form into a log.

21. cut the log in equal slices.

22. roll each dough piece between your palms and then gently flatten each into round or oval shape. just ensure the balls have no cracks in them. i got 7 balls from the dough.

23. place the dough ball on the rolling board. dust some flour over it.

24. roll the dough round in 4 to 5 inches diameter circle.

25. similarly roll all the dough balls into circles of almost same size and thickness.

26. just brush some water towards the edges of the rolled dough.

27. place 1 tablespoon or 2 to 3 teaspoons of the stuffing in the center or on one side of the circle, keeping the edges empty. make sure you don’t over stuff as then it becomes difficult to shape the nevris. they may also break while frying.

28. fold from one side. seal the edges properly.

29. now with your fingertips, start pinching and pleating the pressed edges.

30. keep on pleating till you come to the end.

31. seal the end carefully with a pleat. just ensure the edges are sealed properly else they might break while frying. make all nevris this way. keep the prepared nevris covered with a moist kitchen towel, so that the dough does not dry out.

33. heat oil in a pan.

34. once oil is hot. deep fry 1 to 2 nevris at a time depending upon the size of the kadai or pan.


35. once one side is crisp and golden, then flip the nevris and deep fry the other side until golden brown. flip once or twice for even browning and cooking.

36. place the nevris on kitchen paper towel or napkin, to absorb excess oil if any.

37. fry the rest of nevris in the same way.

once the nevris come at room temperature, store them in an air-tight container. you could also keep them in the fridge. you can serve the goan nevris warm or at room temperature.




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This post was last modified on October 22, 2017, 7:38 pm

    Categories DessertsFestival RecipesGoan RecipesKids RecipesKonkani Recipes