Nevris Recipe| Gujiya| Karanji | How to make Nevris| Konkani Recipes

Nevris are fried, crunchy, sweet dish from Karnataka, I tried this for the first time and these turned out great. I miss mom's cooking as we cant travel India this year because of the pandemic. So, I got to try these for my kid, I am not a great fan of fried items but these Nevris make me remember my childhood days where mom would cook variety of traditional sweet dishes especially during Ganesh Festival and Deepawali.

These are the deep fried sweet pastries made with whole wheat flour or the combination with all purpose flour and same is stuffed with grated coconut, jaggery and dry fruits. Nevris are made during festivals like Ganesh Chaturthi, Diwali in Karnataka. However, these are called Karanji in Maharastra and Gujiya in North India.

RECIPE:-

Cook time: 20 minutes, Prep Time: 20 minutes; Serve- 6-7

Adapted here

INGREDIENTS:

For outer Pastry of Nevris:

1cup whole wheat flour

1 to 1.5tbsp ghee

1/4 cu water or as required

1/4 tsp salt

For Nevri Stuffing:-

1cup freshly grated Coconut

1/2 cup Jaggery

1/2 tsp Cardamom powder

6-7 cahsews, chopped finely

15-16 golden raisins, choped finely

1tbsp Ghee

METHOD:

For the outer pastry of Nevris:

• Mix 1cup whole wheat with 1/4 tsp salt in a bowl. Keep aside.
• heat 1 1/2 tbsp ghee in a small tadka pan and pour in to the flour mixture.
• Rub the melted ghee in the flour, the flour should have a bread crumb like texture.
• now add 1/4 cup water or as required to knead a dough.
• Knead the dough smoothly, the dough should be neither too soft nor too thick. Wrap the dough with a muslin or cotton cloth and allow to rest for 10 to 12 minutes.

For Nevri Stuffing:

• Heat 1tbsp ghee in a pan.
• add 1 cup freshly grated coconut and stir for 2 to 3 minutes on low flame.
• Add the chopped cashews and raisins
• now add 1/2 cup jaggery and sauté the mixture for 2 to 3 minutes. do not cook for longer time. just mix well.
• switch of the gas and sprinkle 1/2 tsp cardamom powder.
• transfer the mixture to the plate and allow it to come to the room temperature.

Making Nevris:

• Uncover the dough and knead the dough again, then roll and form 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 s
• Roll the dough round in 4 to 5 inches diameter circle. Similarly roll all the dough balls into thin circle of almost same size and thickness.
• Brush some water towards the edges of the nevris.
• Place 1 tablespoon or 2 to 3 teaspoons of the stuffing in the center 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. I have used Nevris Mould  to seal the edge. For my readers who are staying in Florida, I got the Nevri Mould from Patel Brother Stores.
• Keep the dough covered with a moist kitchen towel, so that they don't dry out.

Frying Nevris:

• Heat oil in a wide pan to fry nevris.
• Once the oil is hot, deep fry 1-2 nevris at a time depending upon the size of kadai or pan.
• 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 napkin, 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 Nevris warm or at room temperature.

TIPS:

1. I have used whole wheat flour but you could use all purpose flour and wheat combination in proportion of 1:1.

2. While deep frying, make sure you cook till it golden brown, if you do not cook till this point, they may turn out soft. 

3.You could refrigerate Nevris for 2 to 3 days in a refrigerator.

Please do follow and subscribe on my Youtube Channel to get the latest recipe video updates.

Also like my Facebook Page to stay connected.

Check my Ragi Laddu Recipe  here.

Thank you for reading . Happy Cooking 😊😊😊