Goan Nevris – Karanji Sweet Recipe
Recipe type: Dessert
RecipeCuisine: Goan Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 80
Goan Nevris recipe with step by step photos.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
for the outer covering:
  • 3 cups oil to deep fry
  • 1 tbsp ghee (clarified butter)
  • 700 gm desiccated coconut flakes or fresh grated coconut
  • 50 gm khus khus (poppy seeds)
  • 1 tsp cardamom powder
  • 200 gm cashewnuts chopped coarsely
  • 200 gm almond chopped coarsely
  • 100 gm raisins
  • 450 gm organic sugar or sugar
for nevris dough:
  • 1 kg refined flour (maida)
  • 250 ml oil
  • 1 tbsp salt
  • 2 cup lukewarm water
How to make the recipe?
  1. Combine flour and salt. Now pour hot ghee + lukewarm water. Mix all with a spoon and let it rest for 10 mins. Knead into a smooth dough shouldn't be too firm nor too soft.
  2. Cover with a damp cloth and allow to rest for 20 mins. In the meanwhile let's make our stuffing. I don't have a pic for this one.
  3. Take a broad tawa Or pan place on medium heat. Now put ghee and saute dessicated coconut until medium brown. Keep stirring
  4. and reduce the heat. Once the coconut is browned remove and keep aside. Don't saute them too much else coconut will burn.
  5. Separately saute poppy seeds, chopped almonds, cashew nuts lightly and keep aside.
  6. Combine all the rest of ingredients like raisins, sugar, cardamom into the coconut + poppy seed mixture.
  7. mixture. Mix all of them nicely. You could chill them in the fridge if you wish to.
  8. Now make 2 inch balls from the dough. Roll with a roller just like a chapati but not very thin. Cut with a round cookie
  9. cutter Or metal glass. Spread newspaper down to avoid mess.
  10. Place some stuffing in the center. Brush some water on the edges and cover with other side. Pierce with a fork to give criss-cross design Or just fold the edges towards inside giving a beautiful pattern. Repeat the same with all the dough and filling. Place the karanjis one by one on a platter.
  11. Take a deep frying vessel Or kadai. Place on high heat. Once oil is hot reduce the flame to medium heat. Fry few karanjis at a time don't clutter with too many. Once they are lightly browned on both sides remove them and place on absorbent napkins.
  12. Once they cool down store them into airtight container Or tin. This will last for 15 days provided you store them into an airtight container.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/goan-neuris-recipe/