Name: Nevri | Neureos Recipe recipe by Smrithi Sagar at BetterButter
Prep time: 90 min
Cook time: 25 min
Total time: 115 min
Yield: 6
Ingredients: All purpose flour 2 cups; Fine variety semolina 1/4 cup; Hot oil 3 tbsp; Salt to taste; Water for the dough; Grated coconut 1 1/2 cup; Jaggery 3/4 Cup; Ghee 2 Tbsp; cardamom powder 1 tsp; Oil or Ghee for Deep frying

ABOUT Nevri | Neureos Recipe RECIPE

This is a traditional konkani dish specially made on ganesh chaturthi & janmashtami by saraswath konkani people as a offering to diety and on christmas by christians. Look wise it is similar to gujiya but the ingredients used for the filling is entirely different. Gujiya is made from khoya & dryfruits where as nevri is made using coconut and jaggery. Taste wise both are different as well. Nevri is prepared by goan konkans as well as by Mangalore konkani's. It is also called as neureos.

Ingredients Serving: 6

All purpose flour 2 cups
Fine variety semolina 1/4 cup
Hot oil 3 tbsp
Salt to taste
Water for the dough
Grated coconut 1 1/2 cup
Jaggery 3/4 Cup
Ghee 2 Tbsp
cardamom powder 1 tsp
Oil or Ghee for Deep frying

Instructions

In a bowl sieve all purpose flour and fine variety semolina, add salt and mix well.
In a small pan heat 3 tbsp of oil and drizzle hot oil over the flour carefully.
When it is warm keep mixing well until it is crumble texture.
Now add water in little quantities and start kneading the dough. The dough should be stiff. It took 1/4 cup of water for me to prepare the dough.
Set aside the dough for at least half an hour covered with damp cloth.
Allow jaggery to melt. Further add grated coconut and in a medium flame keep sauteeing.
When the mixture forms a lump add cardamom powder and turn off the flame.
Devide dough and filling equally. Take a one ball of dough and start tolling till 4 to 5 inch diameter circle.
Place 1 tbsp of filling at the centre of circle. Apply water at the edges of the circle and fold from one side.
Now with your finger tips start pinching and pleating the edges. Repeat same procedure for rest of the dough and filling. You can even use ready made nevri maker.
Heat oil or ghee for deep frying. In a medium to low flame deep fry nevri's till crisp and golden.
This stays good for three days if stored.

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