Goan Nevri Recipe | Karanji Recipe Tutorial for beginners | Gujiya
Goan Nevri Recipe | Karanji Recipe Tutorial for beginners | Gujiya
Allergy Info: Contains nuts
Yield: 10 Nevreos
Ingredients for making Goan Nevri:
For the dough:
Maida/All Purpose Flour - 1 cup
Semolina/Rava - 2 tablespoons
Ghee - 2 tablespoons, hot ( Can also use hot oil instead )
Water - As needed to make dough plus a bit extra for sealing edges
For the filling:
( You can eyeball the ingredients but here is what I've used. Using all dry ingredients increase the shelf life of Nevri )
Dry Shredded Coconut - 3/4th cup
Granulated Sugar - 1/3rd cup or per taste
Cashew nut Powder - from 1/4th cup of cashews
Raisins - 1/4th cup
Poppy Seeds/Khuskhus - 1 tablespoon ( Skip if banned in your country )
Sesame seeds - 1 tablespoon
Elaichi Powder - 3/4th teaspoon
Oil - For deep frying, about 2 cups
Method:
1) Soak Rava in water for about 30 mins.
2) Prepare non-sticky pliable dough using rest of the dough ingredients. Let it rest for 30 minutes.
3) Mix all the filling ingredients and set aside.
4) Make 9-10 balls using the prepared dough. Roll out each ball into a disc, about 4-5 inches.
5) Place filling on the disc. Apply water around edges of disc. Seal properly. Cut around sealed edges. If needed, use a fork to form a pattern around the edges.
6) Deep fry nevryos on medium heat until done.
Tips:
1) Nevreos should be stored in airtight container only after they are completely cooled.
2) Oil should not be too hot for deep frying as they will blacken the Nevreos quickly.
3) If you prefer a perfect round, roll it properly or use a plate or lid to cut into desired shape.
4) Make sure Nevreos are properly sealed before dropping them in oil. They have a tendency to open up otherwise.
5) The rolled out disc should not be too thick or too thin. Too thin can end up in holes in the Nevri. Too thick will not make it crispy.
6) I've used dry Shredded Coconut that is readily available in the stores here. If you don't have access to it, you can follow one of two methods using freshly grated coconut spread out on a plate:
a) Dry the Coconut in sunlight until moisture is completely evaporated. or
b) Fill a pot with water and bring it to a boil. Keep the plate with coconut on top of it to steam dry it completely. This method is sometimes used in Goa during the monsoons.
7) In a pinch, use dessicated powdered coconut.
8) If you don't want too many bubbles on the crust, use more moyan/hot ghee. This gives it the khasta/crispy texture.
9) I had lightly oiled the board and the rolling pin before making Nevris. But you can use a bit of oil or even maida to help ease the rolling process so that the dough does not stick to the board.
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