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Goan Nevri
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4.75 from 4 votes

Goan Nevri | Gujiya | Karanja

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. Thisis a Goan sweet dish made for festivals.
Course Breakfast, Desserts, snacks, Sweet, Breakfast, sweets
Cuisine Goan, Indian, Maharashtrian, North Indian
Prep Time 15 minutes
Cook Time 45 minutes
Servings 25 Nevris
Author Raksha Kamat

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.