Goan Nevris Recipe with step by step photos. Nevris/nevuris/neureos are deep fried dumplings similar to ravioli but the filling and type is different. Christmas is over but festive season is still on until new year. So sharing these Goan Nevris commonly called as Karanji Sweet Recipe in India. These are mostly made in India during Diwali and Christmas as goodies to distribute everyone. Also Karanjis are called as Gujiya, Neuris in India.
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. 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. 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.
How to make Goan Nevris recipe :
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. 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 of this one.
2. Add ghee in a hot pan, saute desiccated 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 poppy seeds, chopped almonds, cashew nuts lightly and keep aside.
3. Combine all the rest of ingredients like raisins, sugar, cardamom powder into the coconut + poppy seed mixture. Mix all of them nicely. You could chill them in the fridge if you wish to.
4. 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.
5. 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.
6. 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.
Serve the Goan Neuris hot or at room temperature.
Goan Neuris Recipe card below:
- 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
- 1 kg refined flour (maida)
- 250 ml oil
- 1 tbsp salt
- 2 cup lukewarm water
- 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.
- 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 ghee 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 poppy seeds, chopped almonds, cashew nuts lightly and keep aside.
- Combine all the rest of ingredients like raisins, sugar, cardamom into the coconut + poppy seed mixture.
- mixture. Mix all of them nicely. You could chill them in the fridge if you wish to.
- 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.
- 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.
- 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.
RONITA FERNANDES says
Hi , Maria I like the recipe but wanted to know the ingredients for 100 neuries
maria says
Ronita just multiply 5 to 6 times the proportion or try small batch first to understand.
Thelma Lobo says
Can the extra dough be stored in the fridge to be used for making neuris the next day? Would it be affected negatively,by doing so?
maria says
Thelma its better to use the dough same day, you can store in the fridge and try as I haven’t tried this to tell you the impact.
Sunita says
Hi Maria,
I need to make 1000 Neuris for a community get together, just need your expertise advise. If I multiply the recipe with 13, roughly I will get 1040 neuris? your neuri size seems to be 4 inch, what about adding roasted rawa in the filling along the other things? how long will they stay fresh if I fry in veg ghee and cool & plastic pouch packing?
any tips to handle the 13kg flour dough, is it better to make in batches of 200 per day?
maria says
Sunita its always better to make in batches, if something goes wrong you can easily correct or make another batch. You can add roasted ingredients this will increase their life shell. Just allow the neuris to come at room temperature before packing else they will turn soggy and get spoiled. Hope this information helps you, thanks.
Sarita DSilva says
Heyyyy Maria…
I would like to try this recipe but wanted to know the quantity of all these ingredients for 20 neuris..awaiting your rep..
Thank u,
Sarita
maria says
Sarita it’s difficult to say the quantity as shape and size differs hope this help’s you.
Venância Mascarenhas says
Olá! Vai a receitas de Goa.
Bjs
maria says
Can you translate this for me 🙂
Venância Mascarenhas says
Olá!
foodlve says
That is great recipe ,,,
thank you
Why you do not try to add photolink or cherry share button from http://www.foodlve.com
so you will increase the traffic and the views
SUNITA says
Hi Maria
We make this for Diwali and the Flower beside is so beautiful, i just love flowers. Wishing you a very happy new year and yr family also. This year for me was really very very bad and still its going and hope next year would come out good. Nice folds of Karanji.
Tomorrow we have a grand celebration in our office and I am jumping from pillar to post to do everything, but i wanted to check your blog once so I came here and be well stay well, will come again and again.
Take Care Maria
Lv Sunita
maria says
Sunita I also love flowers and plants. Wish you and your family a great year ahead do’t worry this year would be good. All the best do well in your office take care lots of love… Maria
suzanne Perazzini says
These look delicious, just perfect as appetizers with a glass of wine. I agree that we all complicate our lives too much and I do try to keep things simple.
maria says
Thanks Suzanne nice to know somethings about you 🙂