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A Week Of An Indian Christmas – Day #7 : Nevries/ Nevreos/ Neurios (Half Moon Shaped Sweet Puffs Filled With Coconut And Semolina)

4 from 1 vote
Course Dessert, Snack
Cuisine Indian
Servings 35 Nevries

Ingredients
  

For the dough:

  • 2 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1 1/2 tbsps ghee (clarified butter)
  • 3/4 to 1 cups water (maybe a little more)

For the filling:

  • 1 1/2 tbsps ghee (clarified butter)
  • 1/4 cup raisins
  • 1/4 cup broken cashewnuts
  • 1/4 cup white sesame seeds (til)
  • 1 tbsp white poppy seeds (khus-khus)
  • 1/2 cup dessicated coconut
  • 1/2 cup fresh grated coconut
  • 3/4 cup semolina (rava)
  • 1 cup sugar
  • 4 to 5 pods cardamom powdered

Instructions
 

  • First prepare the dough. You may knead by hand or use the food processor like I did. Put the flour, salt and ghee in the processor and run it a couple of times to mix well. Then add about 1/2 cup of warm water and run the processor a couple of times. Now add as much water as is necessary, a bit at a time, to form a smooth and elastic dough.
  • Turn the dough out, cover it with a towel/ cling wrap and rest it for about 10 to 15 minutes.
  • Now prepare the filling
  • Heat about half the ghee in a wok or pan and fry the cashewnuts till a light golden brown. Remove and keep aside. In the remaining ghee, fry the raisins till they puff up. Do not brown. Add to the cashewnuts.
  • Lightly toast each of these - sesame seeds, poppy seeds and the dessicated coconut - separately till they're golden brown and give off an aroma. Add to the cashewnuts and raisins and keep aside.
  • In the remaining half of the ghee, roast the semolina over medium heat, until it turns pinkish and gives off an aroma. Add to the other fried/ toasted ingredients.
  • Now put all these together back into the wok/ pan and add the sugar to it. Over medium heat, mix everything together until the sugar starts to melt. Take it off the heat and add the grated coconut and cardamom powder and stir well. The filling is ready.
  • To make the Nevries, pinch of walnut-sized bits of the dough. Shape them into smooth balls and roll out into small thin circles (about 1/16-inch thick and 4-inches diameter). The dough needs to be rolled out thin otherwise your Nevri will be chewy instead of crisp once it is deep-fried. Place a heaped tsp of filling in the centre and moisten the edges with water. Fold the circle over the filling into a half moon shape and seal the edges well.
  • Use the tines of a fork to press the edges together decoratively. You can also use a fluted pie cutter to cut the edges into pattern.
  • Another alternative, one which I prefer, is to use a fluted pastry cutter (I use my 3 7/8-inch sized one). Divide the dough into four portions. Work with one and keep the others covered till needed, so the dough doesn't dry out. Roll out the dough into a large circle (1/16-inch thick)). Using the pastry cut out circles, fill and seal as mentioned above.
  • Keep on a plate/ tray. Repeat with the rest of the dough and filling.
  • Heat the oil for frying and when it is the right temperature (a bit of dough will bubble and rise up turning golden brown), carefully slide in about 4 to 6 Nevries into the oil. Let them rise up and turn whitish and the surface will start blistering. Slowly turn them and let the other side cook. Cook them, over medium heat, turning them often till theyu2019re done and uniformly golden brown in colour.
  • Remove them using a slotted spoon and let them drain on paper towels. When they are completely cool, store them in an airtight container. These Nevries will keep for about 3 days.