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It’s the festive season in India, one can imagine the amount of sweets that are being exchanged between family and friends at this point. Each culture has its own specific variety of desserts that are made during certain festivals like Diwali. While the Sindhis indulge in Singhar Jhi Mithai, Phulan Ji Laee or chikki, the Gujaratis cannot miss their Atte Ka Sheera and Basundi, and the Goans relish their Nevri.
For the unversed, Nevri is a quintessential Goan sweet meat that is a close cousin of the Maharashtrian Karanji and the North Indian Gujiya. The half-moon shaped dessert is essentially prepared for festivals like Ganesh Chaturthi, Diwali, and Christmas in the region. Also known as ‘neureos’ or ‘neurios’, the deep-fried dessert is different from its counterparts in terms of the filling.
While Gujiya and Karanji are usually stuffed with khoya/mawa as well as dry fruits, the Nevri filling lends a coastal touch to it. It is filled with a crunchy and fresh coconut mixture that is sweetened with the addition of jaggery. Made with whole-wheat flour, the crispy exterior of nevri perfectly complements the soft interiors.
Since Diwali is almost here, we’ve fetched a delectable whole wheat nevri recipe from Chef Narasinh Kamath - Executive Chef at DoubleTree by Hilton, Goa-Panaji, for you to try at home.
Ingredients:
For outer pastry:
• 1 cup whole wheat flour
• 1½ tablespoons ghee or oil
• ¼ to ⅓ cup water or as required
• ¼ tsp salt
For stuffing:
• 1 tbsp ghee or oil
• 1 cup freshly grated coconut
• ½ cup + 2 tbsp grated jaggery
• ½ tsp cardamom powder
• 7 to 8 cashews (finely chopped)
• 19 to 20 finely chopped golden raisins, or 1 tbsp of golden raisins
Source: Nevris/DoubleTree By Hilton, Goa
For outer pastry:
• Mix 1 cup of whole wheat flour with ¼ tsp salt in a bowl. Keep aside.
• Heat 1½ tbsp ghee/oil in a small pan or tadka pan.
• Add the hot ghee/oil to the flour salt mixture.
• Just allow the ghee/oil to cool if using your fingers, else you might burn them.
• Rub the melted ghee in the flour, with your fingers.
• The flour should have a bread crumb-like texture.
• Then add 1/4 cup water and begin to knead the dough.
• Add more water if required while kneading the dough.
• Knead to a smooth dough.
• The dough should be neither too soft nor too thick.
• Wrap the dough with a damp muslin or cotton cloth and allow it to rest for 10 to 12 mins.
For stuffing:
• In a pan, melt 1 tbsp ghee.
• Add 1 cup of fresh grated coconut.
• Stir and saute the coconut for 2 minutes on low heat.
• Add the chopped cashews and raisins.
• Now, add ½ cup + 2 tablespoon of grated jaggery.
• Stir well and saute the mixture for 2 to 3 minutes on low flame.
• Don’t saute the jaggery for a long time, just mix well.
• Switch off the gas and sprinkle ½ teaspoon cardamom powder.
• Transfer the mixture to a plate.
• Allow the mixture to come to room temperature.
For assembly:
• Uncover the dough and knead it.
• Then, roll and form it into a log.
• Cut the log in equal slices.
• Roll each dough piece between the palms of your hands and then gently flatten into a round or oval shape.
• Just ensure the balls have no cracks in them.
• Dust some flour over it.
• Roll the dough round in a 4 to 5 inches diameter circle.
• Similarly, roll all the dough balls into a thin circle of almost the same size and thickness.
• Brush some water towards the edges of the nevris.
• Place 1 tbsp or 2 to 3 tsp of the stuffing in the centre or on one side of the circle, keeping the edges empty.
• Make sure you don’t over stuff as then it becomes difficult to shape the Nevris.
• They may also break while frying.
• Fold from one side. Seal the edges properly.
• Now with your fingertips, start pinching and pleating the pressed edges.
• Keep on pleating until you come to the end.
• Seal the end carefully with a pleat. Just ensure the edges are sealed properly else they might break while frying.
• Make all Nevris this way. Keep the prepared nevris covered with a moist kitchen towel, so that the dough does not dry out.
For frying:
• Heat 2 to 3 cups of oil in a pan.
• Once oil is hot, deep fry 1 to 2 Nevris at a time depending upon the size of pan or kadai.
• Once one side is crisp and golden.
• Then, flip the Nevris and deep fry the other side until golden brown.
• Flip once or twice for even browning and cooking.
• Place them on kitchen paper towels or napkins, to absorb excess oil if any.
• Once they come at room temperature, store them in an air-tight container. You could also keep them in the fridge.
• You can serve Goan nevris warm or at room temperature.
