Goan Neuris recipe, how to make goan neuris recipe:Christmas is over but festive season is still on until new year. So sharing these Goan Neuris commonly called as Karanji Sweet Recipe in India. Karanjis are deep fried dumplings similar to ravioli but the filling and type is very different. Karanjis are mostly made in India during Diwali and Christmas as goodies to distribute everyone. Also Karanjis are called as Gujiya, Neuris in India.

Goan Neuris Recipe

by maria updated October 20, 2014

Sweet Goan Neuris Recipe!

Christmas is over but festive season is still on until new year. So sharing these Goan Neuris commonly called as Karanji Sweet Recipe in India. These are deep fried dumplings similar to ravioli but the filling and type is different. These are mostly made in India during Diwali and Christmas as goodies to distribute everyone. Also Karanjis are called as Gujiya, Neuris in India.

Karanji Sweet Recipe

New year is just few days ahead. Lot’s of anticipation, excitement how it will go? I am sure we don’t want to think about future but still we predict and think about it? also some reflect in past and try to make amendments and alterations in life accordingly. It’s better to move ahead and not get stuck in past ;) Wish all my readers a happy newyear with loads of luck and happiness.

Life is simple yet we make it so complicated. Most of us do that admit it Or not. Anyways it takes a lot of courage to accept who we are and then act accordingly. Okay lemme stop my advice… let’s talk about something lighter what are the plans for new year? party, pub, some new year resolution, new venture, new plans, new partner ;) whatever we do always remember tough situation don’t last but tough people do?

Coming back to Karanjis n Goa it’s made from fresh coconut. However I have made from dried coconut also in Goa fresh coconut is dried for 2 to 3 days in sun then used for stuffing karanjis. I was falling short of time hence used desiccated coconut.

Goan Neuris step by step details below:

Combine flour and salt. Now pour hot dalda + 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. 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.

Take a broad tawa Or pan place on medium heat. Now put dalda and saute dessicated coconut until medium brown. Keep stirring and reduce the heat. Once the coconut is browned remove and keep aside. Don’t saute them too much else coconut will burn. Separately saute sesame seeds, poppy seeds, chopped almonds, cashew nuts lightly and keep aside.

Karanji Sweet

Combine all the rest of ingredients like charoli, raisins, sugar, cardamom and cinnamon powder into the coconut + poppy seed mixture. Mix all of them nicely. You could chill them in the fridge if you wish to.

Karanji Sweet Recipe

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 cutter Or metal glass. Spread newspaper down to avoid mess.

Karanji Sweet Recipe

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.

Karanji Sweet Recipe

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. 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.

Karanji Sweet Recipe

Notes:

  1. Whilst frying ensure heat is on medium heat else all karanjis will brown Or burn.
  2. You could keep the dough covered in cling film and filling in the fridge for a day before making karanjis.
  3. Be careful while roasting sesame seeds and poppy seeds as if you roast them on high fire it will pop up and brown too much. So roast them on low heat and only for 2 mins not more.
  4. Instead of using cookie cutter you could make marble sized balls. Roll them about 3 inch diameter.
  5. Store them in an airtight container will last for 15 days.
  6. If the filling mixture remains store them in the fridge and use them for making baath cake Or future use.

Goan Neuris Recipe and printable version below:

Goan Neureis – Karanji Sweet Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Goan Cuisine
Serves: 80
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 3 cups oil to deep fry
  • 1 tbsp dalda Or ghee (clarified butter)
  • 700 gms desiccated coconut flakes
  • 50 gms khus khus (poppy seeds)
  • 2 tbsp cardamom powder
  • 1 tbsp cinnamon powder (optional)
  • 200 gms cashewnuts chopped coarsely
  • 200 gms almond chopped coarsely
  • 50 gms charoli crushed (chironji Or Buchanania Lanzan)
  • 100 gms raisins
  • 450 gms organic sugar or sugar
  • 50 gms til (white sesame seed)
  • Karanji Dough:1 kg refined flour (maida)
  • 250 ml warm Dalda Or oil
  • 1 tbsp salt
  • 2 cup lukewarm water
Instructions
  1. Combine flour and salt. Now pour hot dalda + 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 dalda 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 sesame seeds, poppy seeds, chopped almonds, cashew nuts lightly and keep aside.
  6. Combine all the rest of ingredients like charoli, raisins, sugar, cardamom and cinnamon powder into the coconut + poppy seed.
  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.


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