Nevri is a deep-fried sweet pastry filled with coconut, sugar, sesame seeds, poppy seeds and are flavoured with cardamom. It is also called as nevryo, gujiya or karanji. This is a Goan sweet dish made for festivals.
During any festival in India, different types of sweet and savory dishes are. We not only make these in our homes, but we also share them with our neighbours and relatives. In Goa, we make Nevri recipe or sweet pastries during festivals like Ganesh Chaturthi and Diwali. It is also known as Karanji in Maharashtra and Gujiya in North India.
Ingredients to make Goan Nevri recipe:
- Coconut: I have used freshly grated coconut in this recipe. This is dry roasted so that it can last long.
- Sugar: Since I made sweet pastries, I have used sugar. The quantity can be adjusted as per your taste.
- Spices: Sesame seeds, poppy seeds and cardamom powder are the spices used to make this Goan festive sweet. Cardamom powder is added for flavour and is a must in any Goan sweet.
- Flour: All-purpose flour can be used to make the outer covering of this sweet dish.
- Oil: Any type of vegetable oil can be used for deep frying these pastries.
How to make Konkani nevri recipe?
Goan nevris can be made with a filling of grated coconut or gram flour. These can be either sweet or spicy. Both taste delicious. In today’s recipe, a filling of made grated coconut is used. Let us first make the dough for Nevri or Karanja:
- Mix the all-purpose flour, oil, salt and water and make a soft pliable dough, cover with a muslin cloth and keep aside for 1 hour.
For the filling:
- Dry roast the grated coconut till the coconut looks dry and till coconut aroma gets emitted from it.
- Let it cool down completely. (Step 1 in image below)
- After cooling completely, add powdered sugar, poppy seeds, crushed cardamom and sesame seeds.
Now let us start making the nevryos:
- Make small marble sized balls from the dough.
- Sprinkle some rice flour on the rolling surface. Place the dough balls on the rolling surface and flatten them into round shape.
- Take 2 tablespoon of the coconut mixture and place it on half side of the flattened dough. (Step 2 in image below)
- Leave 1 cm of space on all sides.
- Carefully cover the other side over the filing and seal it by pressing it with few drops of water. (Step 3 in image below)
- Shape the nevri in semi-circle by using the nevri/karanji or gujiya cutter. (Step 4 in image below)
- Similarly keep the other nevris ready.
- Heat a kadai/wok and add 2 cups oil.
- Let the oil get heated.
- Keep the gas on low flame.
- Now release each pastry into the hot oil carefully. (Step 5 in image below)
- Deep fry it on both sides.
- Drain it on kitchen paper.
How to serve these Goan festive snacks?
How to serve these Goan festive snacks?These Goan festive snacks can be served for breakfast or snacks. You can also try other Goan festive snacks like modaks, chakri, pittyache ladoo, dalichi kapa and patoleo.
Tips to last longer:
It is important not to add even a drop of water to the filling. Add water only to make the dough. If water gets added to the filling, then the “nevryos” or pastries won’t last for long.
How to store these Goan karanji?
These nevris last for up to 2 to 3 weeks if stored in air-tight containers. Try the top 5 recipes for Ganesh Chaturthi.
Sharing with you all my mothers-in-law recipe of making these yummy nevris. Do try and let me know. You can purchase these easy moulds and try using them too.
Goan Nevri | Gujiya | Karanja
Equipment
- Kadai / wok
Ingredients
For the filling:
- 4 cups coconut grated
- 1 cup sugar powdered
- 10 cardamom peeled and crushed
- 1 cup poppy seeds / khas khas
- 1 cup sesame seeds / til
- 2 tablespoon rice flour
- 2 cups oil for deep frying
For the dough:
- 3 cups All-purpose flour/Maida
- 1 cup water or as needed
- 1 teaspoon salt
- 2 tablespoon oil
Instructions
Let us first make the dough for nevri or karanja:
- Mix the all-purpose flour, oil, salt and water and make a soft pliable dough, cover with a muslin cloth and keep aside for 1 hour.
For the filling:
- Dry roast the grated coconut till the coconut looks dry and till coconut aroma gets emitted from it.
- Let it cool down completely. (Step 1 in image below)
- After completely drying, add powdered sugar, khas khas, crushed cardamom and til.
Let us start making the nevryos:
- Make small balls (small marble sized) from the dough.
- Sprinkle some rice flour on the rolling surface. Place the dough balls on the rolling surface and flatten them into round shape.
- Take 2 tablespoon of the coconut mixture and place it on half side of the flattened dough. (Step 2 in image above)
- Leave 1 cm of space on all sides.
- Carefully cover the other side over the filing and seal it by pressing it with few drops of water. (Step 3 in image above)
- Shape the nevri in semi-circle by using the nevri/karanji cutter. (Step 4 in image above)
- Similarly keep the other nevris ready.
- Heat a kadai/wok and add 2 cups oil.
- Let the oil get heated.
- Keep the gas on low flame.
- Now release the nevri/karanji/gujia into the hot oil carefully. (Step 5 in image above)
- Deep fry it on both sides.
- Drain it on kitchen paper.
- Continue it for the other nevris/karanja’s.
Notes
- Do not add a single drop of water to the filling. Else it will not last long.
- Depp fry the pastries on low flame so that even the stuffing gets cooked and the pastries remain crispier for long.
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Note: This recipe was published on 30 Oct 2016 and is republished with pinterest image.
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