नेवरी | Nevri | Christmas Special | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A Goan sweet made with a short crust dough stuffed with a delicious combination of coconut, nuts, sugar and spices! Shaped into half-moons and deep fried!

NEVRI

Ingredients

Dough
2 tbsps semolina (rawa)
2 tbsps hot ghee
2 cups refined flour (maida)
¼ tsp salt
¾ cup milk
Stuffing
1½ cups scraped fresh coconut
1 cup fine semolina (barik rawa)
2 tbsps chopped almonds
2 tbsps chopped cashew nuts
3 tbsps charoli
¼ tsp nutmeg powder
½ tsp green cardamom powder
¼ cup chopped raisins
¼ cup chopped black raisins
¾ cup powdered sugar
1 tbsp melted ghee

Method

1. To make the dough, take semolina in a large bowl, add hot ghee and mix till well combined. Add refined flour, salt and milk and mix well. Knead into a semi-stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. To make the stuffing, lightly dry roast the coconut in a non-stick pan. Transfer in a bowl and set aside to cool completely.
3. Dry roast semolina till fragrant in the same pan. Transfer it in another large bowl and allow to cool completely.
4. Similarly, dry roast almonds, cashew nuts, and charoli in the same pan. Add nutmeg powder, and green cardamom powder and mix well. Transfer it with the semolina and allow to cool completely.
5. Add raisins and black raisins and mix well. Stir in the roasted coconut and powdered sugar and mix well.
6. Pour the ghee and mix till well combined.
7. To make the neureos, take a small portion of the dough and shape it into a ball. Grease the worktop with some ghee and place the dough ball on it. Roll it into a small disc. Place a portion of the stuffing in the centre. Apply some water on the edges, fold the disc in half and press to seal. Use a karanji cutter to shape the sides.
8. Heat sufficient oil in a kadai. Gently slide in a few neureos in the hot oil and deep fry on medium heat till golden and crisp. Drain on an absorbent paper.
9. Allow the neureos to cool to room temperature. Serve.

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