- 450 g organic sugar
- 100 g raisins
- 200 g almonds — coarsely chopped
- 200 g cashew nuts — coarsely chopped
- 1 tsp cardamom powder
- 50 g khuskhus (poppy seeds)
- 700 g desiccated coconut flakes (could also use freshly grated coconut)
- 1 tsp ghee
- 3 cups oil (750ml) — for deep frying
For the nevris dough
- 2 cups lukewarm water
- 1 tbsp salt
- 250 ml oil
- 1 kg maida (refined flour)
Nevris also known as Karanji and gujiya is a festive delicacy across India. Goan nevrisis especially relished during the eve of Christmas and Diwali. Nevris are deep-fried dumplings with a delicious sweet filling inside. With a sweetened coconut filling inside and a crispy and not-so-sweet outer layer, nevris is a perfectly balanced sweet both in terms of textures and flavors.
The aroma and flavor of cardamom along with the ghee roasted coconut makes for a delicious filling with the crunchy almonds, cashews and soft raisins adding to the richness and taste.
Cardamom used in this recipe has anti-inflammatory effects which helps in curing digestive problems including ulcers.Cardamom also works well as an anti-oxidant helping in protecting against cell damage.
How to make Nevris recipe
Did you know that nevris is a traditional festive delicacy that has medieval origins? It has been around in Indian cuisine for quite a few centuries now!