Neureos/ Nevris / Nevri / Neuro is a Goan special Christmas sweet. In Tamil nadu we call this as sweet somas. In North India, its popularly known as Gujiya. But the fillings and method varies for all these sweets.
This Goan special neureos in a must and should try sweet for Christmas in Goa and other parts of India. Its tastes crispy outside with a sweet filling inside. Filling for neureos can be prepared in two ways. One with desiccated coconut and another one with roasted moong dal.
As this is my first attempt in making this sweet, I tried stuffing with desiccated coconut, rava / semolina and nuts. It came out so well. We all loved it. I have made it thrice so far. Every time it came out well without disappointing me. You can store this sweet in an air tight container for a week and consume it. But I would recommend to use it before 2 to 3 days.
Every year I am trying some Goan Christmas sweets and posting in my blog. I am happy that I tried this yummy sweet this year.
Friends, do check out my Kormolas and
Kulkul sweets too !
Neureos / Nevri Recipe
Neureos / Nevri recipe – Goan Christmas sweet !
Cuisine: Goan
Category: Sweet
Serves: 8
Prep time: 1 Hour
Cook time: 20 Minutes
Total time: 1 Hour 20 Minutes
For dough (1 cup = 250ml)
- All purpose flour / Maida – 1 cup
- Semolina / Coarse rava / Bombay rava – 1 tbsp (roasted or unroasted)
- Clarified butter /ghee – 1 tbsp
- Salt – 2 pinches
- Water – as required
For filling/ stuffing
- Semolina / coarse rava – 1/4 cup
- Sugar – 1/3 cup
- Grated coconut / Desiccated coconut – 1/4 cup
- Clarified butter /ghee – 1 tbsp
- Dry grapes / raisins – 2 tbsp
- Finely Chopped cashew nuts – 2 tbsp
- Cardamom powder – 1/4 teaspoon
- White sesame seeds – 1 tbsp (optional)
- Khus khus / poppy seeds – 2 tbsp (optional)
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HOW TO MAKE NEUREOS/ NEVRIS
- Mix maida, rava, ghee and salt. Add required water to make a thick, smooth dough.
- Cover and rest for an hour. Make stuffing in the mean time.
- Heat ghee in a kadai. Roast cashews and raisins. Add rava, khus khus, sesame seeds and roast for few minutes.
- Add sugar, desiccated coconut / dry coconut powder, cardamom powder and mix well in low flame for a minute. Switch off the flame and cool down completely.
- Take the dough and shape lemon sized balls. Roll it to a small disc. Keep the stuffing in the center. Apply water on the corners. Fold into half moon shape.
- Cut the edges and make shapes. Heat oil to deep fry.
- Add 2 to 4 nevri and cook in medium flame till golden brown on both the sides.
- Remove from oil and drain in a perforated vessel. Fry the remaining and set aside to cool.
- Store in an air tight box and consume within 2 to 3 days for best taste.
METHOD – STEP BY STEP PICTURES
- Take a bowl and mix maida, rava, ghee and a pinch of salt. Mix well to spread the ghee with flour. Add water gradually and make a smooth but thick dough. Dough should not be too soft or sticky. Please remember this point. Thick dough gives you crispy neureos.
- Cover the dough with a cloth and let it rest for an hour. In the mean time, lets make the stuffing / filling part.
- To make neureos filling, heat ghee in a kadai. Roast the cashew pieces and dry grapes till golden. Add the rava, khus khus, sesame seeds (optional) and roast for few minutes in medium flame. Make sure you don’t burn anything.
- Add sugar and mix well in medium flame. Add dry coconut powder or desiccated coconut powder and mix quickly. Switch off the flame. You don’t have to melt the sugar. If you mix quickly and switch off the flame, stuffing will be in powder form only. Let it cool down completely else stuffing will ooze out while frying.( If you want to use powdered sugar, add at the end after switching off the flame. Rava and coconut should not be hot while adding sugar).
- Now take the dough and make lemon sized balls. Take one ball, dust in maida or apply little oil and roll to make small disc of palm size. Place 1 tbsp stuffing in the center. Apply water in the corners and fold the nevri into half moon shape.
- Now use a samosa cutter or pizza cutter or a knife and remove the extra portions. You can press with a fork to make designs or make it simple like half moon shape. Make all the nevri and arrange in a plate without touching each other.
- Heat oil in a kadai. Drop a pinch of dough and check if it rises to the top immediately. Now keep the flame completely low and drop 2 to 3 nevris based on the size of kadai and quantity of oil. You can also fry one at a time like I did.
- Increase the flame to medium and cook patiently till it turns golden on one side. As soon as you drop the neureos in oil, it puffs up. Splash oil over the top of neureos and cook in low to medium flame till it turns golden in the bottom.
- Now flip and cook the other side till golden and bubbles cease completely. Make sure you cook it patiently in low to medium flame till golden in color to make crispy neureos. It will also stay crispy for few days when stored in an air tight box.
- Remove from oil and keep in a perforated vessel to drain excess oil. Let it come to room temperature. Then store in an air tight box and handle with clean hands to avoid becoming soggy. It stays good for 2 to 3 days at room temperature. Do not refrigerate.
Enjoy !
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Note
- For stuffing, you can also use powdered sugar. In that case, you should not add while the rava and coconut is hot. You should mix when its cold after roasting.
- Do not make the dough soft and sticky. Neuroes will become soft after frying. Make a tight, thick dough.
- Deep fry patiently in low to medium flame to make crispy nevris.
- Khus khus/ poppy seeds and sesame seeds are ususally used. But you can skip if you don”t have it.
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Try this yummy, Goan special Neureos for this Christmas and enjoy !
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New to me, looks yummy
Thanks Suja 🙂