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

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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 recipe, goan nevris recipe

What is nevri or neureos

Nevri is the Goan version of the Maharashtrian karanji and the North Indian gujiya. both Karanji and Gujiya 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.

Nevri 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.

Suggestions for making nevri 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.

Goan nevris recipe

You can serve nevri warm or at room temperature. Once they come at room temperature, then store in an air tight container.

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goan nevris recipe

nevri recipe

5 from 5 votes
Goan nevris recipe is deep fried pastries made with whole wheat flour and stuffed with grated coconut, jaggery and dry fruits.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Cuisine Goan
Course: Snacks

Servings 6 to 7
Units

Ingredients

for outer pastry of nevri

  • 1 cup whole wheat flour
  • 1.5 tablespoons ghee or oil
  • ¼ to ⅓ cup water or add as required
  • 1/4 teaspoon salt

for nevri stuffing

  • 1 tablespoon ghee or oil
  • 1 cup freshly grated coconut
  • ½ cup + 2 tablespoon grated jaggery
  • ½ teaspoon cardamom powder
  • 7 to 8 cashews, chopped finely
  • 19 to 20 golden raisins (or 1 tablespoon of golden raisins), chopped finely

Instructions

for the outer pastry of nevri

  • Mix 1 cup of whole wheat flour with 1/4 teaspoon salt in a bowl. Keep aside.
  • Heat 1.5 tablespoons ghee/oil in a small pan or tadka pan.
  • Add the hot ghee/oil to the flour+salt mixture.
  • 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.
  • Then add 1/4 cup water and begin to knead the dough. Add more water if required while kneading the dough.
  • Knead to a smooth dough.
  • 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 nevri recipe

  • In a pan, melt 1 tablespoon ghee.
  • Add 1 cup of fresh grated coconut.
  • Stir and saute the coconut for 2 minutes on low heat.
  • Add the chopped cashews and raisins.
  • Now add 1/2 cup + 2 tablespoon of grated jaggery.
  • Stir well and saute the mixture for 2 to 3 minutes on low flame.
  • Don’t saute the jaggery for a long time, just mix well.
  • Switch off the gas and sprinkle 1/2 teaspoon cardamom powder.
  • Transfer the mixture to a plate. Allow the mixture to come to room temperature.

assembling and making nevri

  • Uncover the dough. Knead the dough again. Then roll and form into a log..
  • Cut the log in equal slices.
  • 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.
  • Dust some flour over it.
  • Roll the dough round in 4 to 5 inches diameter circle.
  • Similarly roll all the dough balls into thin circle of almost same size and thickness.
  • Brush some water towards the edges of the nevris.
  • 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.
  • Fold from one side. Seal the edges properly.
  • Now with your fingertips, start pinching and pleating the pressed edges.
  • Keep on pleating till you come to the end.
  • 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 they dough does not dry out.

frying nevri

  • Heat 2 to 3 cups of oil in a pan.
  • Once oil is hot, deep fry 1 to 2 nevris at a time depending upon the size of pan or kadai..
  • 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.
  • Place them on kitchen paper towels or napkin, to absorb excess oil if any.
  • Once they come at room temperature, store them in an air-tight container. You could also keep them in the fridge.
  • You can serve goan nevris warm or at room temperature.

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.

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How to make Goan nevri 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.

flour for neurios recipe

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

ghee to make nevris recipe

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

making dough for nevris recipe

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.

making dough for Goan nevris recipe

5. Pour ¼ cup water.

making Goan neuris recipe

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.

dough for Goan neurios recipe

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

making Goan nevris recipe

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

Goan nevris recipe

Making nevri stuffing

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

coconut for Goan neurios recipe

12. Add 1 cup of fresh grated coconut.

coconut to make neurios recipe

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

coconut to make Goan neurios recipe

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

Goan neuris recipe

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

jaggery to make Goan neureos recipe

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

making Goan nevris recipe

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

preparing Goan nevris recipe

18. Switch off the flame and sprinkle cardamom powder.

Goan nevris recipe

19. Transfer the mixture to a plate. Allow the mixture to come to room temperature.

mixture to make Goan nevris recipe

Assembling and preparing nevri

20. Uncover the dough. knead the dough again. Then roll and form into a log.

mixture to prepare nevris recipe

21. Cut the log in equal slices.

dough for Goan nevris recipe

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.

dough to prepare nevris recipe

23. Place the dough ball on the rolling board. Dust some flour over it.

Goan nevris recipe

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

dough for Goan nevris recipe

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

dough for Goan neurios recipe

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

making nevris recipe

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 nevri. They may also break while frying.

making Goan nevris recipe

28. Fold from one side. Seal the edges properly.

preparing Goan nevris recipe

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

making Goan neurios recipe

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

making neurios recipe

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.

preparing Goan neurios recipe

Frying nevri

33. Heat oil in a pan.

frying - Goan nevris recipe

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

frying - neurios recipe
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.

frying - Goan neureos recipe

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

Goan nevris recipe

37. Fry the rest of nevri in the same way.

Goan nevris recipe, neureos recipe, neurios recipe

Once the nevri come at room temperature, store them in an air-tight container. You could also keep them in the fridge. You can Serve the Goan nevri Warm or at room temperature.

Goan nevris recipe, neureos recipe, neurios recipe

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18 Comments

  1. Helo, I tried this recipe.. turned out yum. However, the outer covering gets soft and soggy the second day. How can we prevent that?

    1. Thanks. Once they are cooled at room temperature, then they should be kept in an air-tight container. If kept at room temperature, the crispness will go away from the outer crust and they become soft.

  2. how many days i can keep this ?
    is this suitable if i made in evening and have it the next day morning?

    1. yes indra. you can prepare in the evening then have them in the morning. stays wells for a couple of days but in the fridge.

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