Goan Nevris - Sweet Puffs

Goan Nevris - Sweet Puffs @cookingwithjudy Let me take you on another delightful journey into the world of Goan Nevris (also known as Neureos or Neurios). Goan Nevris—those golden pastries that cradle secrets within their crispy layers. Imagine a sun-kissed afternoon in Goa, where the air carries whispers of festivals, carnivals and the aroma of sweet indulgence. Every home has its version; some roast the coconut to a golden hue, while others keep it ivory-white. Grandmothers pass down recipes, their hands weaving love into each fold. Come along, to savour Goan Nevris at its best. Ingredients For Dough : • 500 Grams of Flour/ Maida • 100 Grams of Ghee • ½ tsp salt • Water – ¼ to ½ cup +/- depending on your flour. Ingredients for Filling : • 250 grams Semolina • 250 grams Desiccated Coconut • 200 grams powdered sugar • 100 grams raising (golden) • 100 grams cashew nuts • 100 grams almonds • 3-4 tablespoons of sesame seeds • 1 Tablespoon of white Poppy seeds (optional) • 1 teaspoon cardamom powder (of 12-15 cardamom pods) • Ghee for stir frying the filling ingredients Method: • In a little ghee, saute the raisins and remove aside • Saute the cashewnut, almonds, sesame seeds and poppy seeds and remove aside • Add a little more ghee and stir fry the semolina on slow fire till it releases a nice aroma. Do not brown it. • Add desiccated coconut. • Powdered sugar • Add the fried nuts, sesame seeds, poppy seeds and mix well • Add cardamom powder • Remove from fire and keep the filling aside. • For Dough. Heat 100 grams of ghee and add the hot ghee to the flour. Mix the ghee with the flour till it forms granules -like breadcrumbs. Add salt and mix. Then add water a tablespoon at a time, only using how much is required to form a soft dough, which is rollable. Cover with damp cloth and keep aside for 10-12 minutes. • Make small balls and roll and put into a Nevri mould. Add a tablespoon of filling. Rub water on the edges with your finger for ease of folding. Press and remove the Nevris from the mould./ Alternately you can roll into a circle and fold over to make Crescents. • Form all the Nevris and keep aside. • Heat up oil or Ghee in a deep frying pan and fry on a slow fire thill they are light golden in colour. Try to retain the cream look and do not make them very dark and fry on a low fire. • These Nevris outer cover is very flavourful and due to the addition of ghee in the dough, they are very crispy and flaky. The filling is not overtly sweet and gives out a nice crunchy and cardamom flavoured bite. • When cool, store in an air-tight container.

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