Goan Style Nevris Recipe

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Directions

• In a bowl add flour and salt and pour hot ghee + lukewarm water and mix all with a spoon and let it rest for 10 min.
• Knead into a smooth dough and take care that the dough shouldn't be too firm nor too soft.
• Cover with a damp cloth and allow to rest for 20 min.

For the stuffing

• Take a broad tawa or pan place on medium heat and pour ghee and saute desiccated coconut until medium brown in color and keep stirring it and fry on a low flame.
• Once the coconut is browned remove and keep it aside and doesn't saute them too much else coconut will burn.
• Separately saute poppy seeds, chopped almonds, cashew nuts lightly and keep it aside.
• In a bowl add raisins, sugar, cardamom into the coconut + poppy seed mixture and mix them nicely and put them in the fridge if you wish.
• Now make 2 inch balls from the dough and roll with a roller just like a chapati but not very thin and cut with a round cookie cutter or metal glass and spread newspaper down to avoid the mess.
• Place some stuffing in the center and brush some water on the edges and cover with another side.
• Pierce with a fork to give a criss-cross design or just fold the edges towards inside giving a beautiful pattern and place the karanjis one by one on a platter.
• In a vessel or kadhai on high flame add oil and fry few karanjis at a time don't clutter with too many.
• Once they are lightly browned on both the sides remove them and place on absorbent napkins.
• Once they cool down store them into airtight container or tin and it will last for 15 days.

Check More Goan Recipes

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