Nevri Recipe (Goan Neureo)

My Nevri recipe is easy to make, needs only a few ingredients, and tastes delicious. I am also sharing some helpful tips so you get perfectly crispy neureo and the stuffing won't come out while frying. Step-by-step photos and a recipe video tutorial included.

Prep Time30

Cook Time15

Total Time45

Course: Dessert, sweets

Cuisine: Indian

Servings: nevri

Calories: 131kcal

Author: Preeti Nayak

Ingredients

For the Nevri Cover

2 cups Maida all-purpose flour
¼ cup rava semolina
Salt to taste
¼ cup oil

For Nevri Stuffing

1 teaspoon ghee
1 tablespoon cashews broken into small pieces
1 tablespoon raisins or almonds.
2 cups of fresh coconut grated or scraped
1 and ½ cups of Jaggery
1 teaspoon cardamom powder
1 tablespoon roasted sesame seeds

For Frying

2 cups oil

Instructions

For the Dough

In a bowl, mix maida, rava, and salt.
Heat oil in a tadka pan and pour it over the flour mixture. Mix with a spoon first, then rub with fingers until it looks crumbly like breadcrumbs. Squeeze a handful of the flour mixture into a ball. If it holds its shape, it is ready.
Add water little by little and knead into a semi-stiff dough. A little harder than your roti dough. Cover and rest the dough for 30 minutes.

For the Stuffing

Heat the ghee in a pan over low-medium heat. Fry cashews until lightly golden, add raisins and fry lightly. Remove them to a plate.
In the same pan, cook fresh coconut and jaggery on low heat until the jaggery melts and combines. Now cook it for one more minute to reduce moisture. The mixture should stay moist, not dry. Overcooking will make the stuffing hard. Remove from heat.
Add fried nuts, cardamom powder, and roasted sesame seeds. Mix well and let it cool completely.

Shaping the Nevri

Knead the dough again and roll small balls into discs. Roll them evenly. Do not roll too thin or too thick.
Place the disc on a nevri mold, apply a little water on the edges, and add stuffing in the center. Do not let the stuffing come to the sides.
Fold the mold to seal into a half-moon shape. Press the edges well so the stuffing does not come out.
Keep all shaped nevries covered until frying. If you don't have a mold, pinch or pleat the edges by hand.

Frying the Nevri

Heat the oil on medium heat and test with a small piece of dough. It should rise slowly without changing the color. It's ready.
Slide the nevri carefully into the hot oil and let it fry on one side before flipping.
Flip carefully and fry until both sides are golden and crispy. Cool completely and store in an airtight container.

Video

Notes

Rub oil into the flour properly: This makes the Nevri cover flaky and crispy.
Roll the Nevri cover evenly: not too thin (filling will come out while frying), not too thick (nevri will be dense).
Make sure the stuffing is cool (at room temperature). Hot or warm stuffing will make them soggy.
Fry on medium to low heat: This keeps them golden and crispy.
Cool fried nevryo completely before storing so they stay crunchy for days.

Nutrition