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Nevris recipe

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Ingredients

Adjust Servings:
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)

Nutritional information

126 kcal
calories
11.9 g
carbohydrates
1.4 g
protein
8.1 g
fat
79 mg
sodium
0 mg
cholesterol

Nevris recipe

Features:
  • Sweet
Cuisine:
  • 40 mins
  • Serves 7
  • Easy

Ingredients

  • For the nevris dough

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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.

Health Benefits

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.

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How to make Nevris recipe

  • Combine the salt and the flour. Add hot ghee and lukewarm water and mix with a spoon. Allow it to rest for 10 minutes. Knead into a dough that is neither too soft nor too hard.
  • Cover the prepared dough with a damp cloth and set it aside for 20 minutes. Add ghee to a pan placed over medium heat. Sauté the desiccated coconut until it is medium brown in color. Stir continuously. Reduce the flame and keep the coconut aside. Do not sauté the coconut for too long lest it burns.
  • Sauté the almonds, poppy seeds, and cashew nuts lightly in a separate pan and keep aside. Add sugar, raisins, and cardamom into the coconut and poppy seed mixture. Mix them well and place inside the refrigerator for some time.
  •  Make balls of approx 2 inch each from the dough. Roll them into the shape of a chapati with a roller. Ensure that they are not very thin and cut them with a cookie cutter.
  • Add the stuffing in the center. Apply some water on the edges. Cover with the other side and pierce with a fork to impose a crisscross pattern. You could also simply fold the edges towards the inside. Place all pieces on a platter.
  • Add oil in a pan on a high flame. Allow the oil to heat a bit and then reduce the flame. Fry the nevris, just a few of them at a time. Remove them from the oil once they are light brown on both sides. Drain excess oil using absorbent tissue paper.
  • Allow the nevris to cool and store them in a sealed container.

Trivia

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!

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