Goan nevris recipe with step by step photos. Nevris are deep fried pastries made with whole wheat flour and stuffed with grated coconut, jaggery and dry fruits. It is a festive sweet snack in Goan cuisine and commonly prepared during the festivals of Ganesh Chaturthi, Diwali and Christmas.
What is Nevri or Neureos
Nevri is the Goan version of the Maharashtrian karanji and the North Indian gujiya. both Karanji and Gujiya have different fillings and so the taste changes.
In karanjis poppy seeds, dry fruits and desiccated coconut are added. While in gujiyas, khoya, sugar and dry fruits are added as a stuffing.
Whereas in the Goan nevris, fresh coconut and jaggery is added. Hence the Goan nevris have some moistness in the filling due to the use of fresh coconut and jaggery. these pastries are also called as neureos or neurios in goa.
Nevri are made in goa during Ganesh Chaturthi, Diwali and also during Christmas. This Goan sweet has to be consumed in 2 to 3 days due to fresh coconut in it. But they don’t last long as they are too delicious.
Some versions of neurios roast the coconut to a light brown, but we do not roast the fresh coconut. Every family has their own version and this is how nevris are made in my family. I am sharing my mom’s recipe that she has been making for many years.
Suggestions for making Nevri Recipe
- We use whole wheat flour for nevris. But you could use whole wheat flour and all purpose flour in 1:1 ratio.
- We also add fresh coconut in nevris but you could use desiccated coconut as well.
- In Goa, palm jaggery is used but I have used regular jaggery. If you have the Goan palm jaggery, then you can use it for the nevris stuffing.
You can serve nevri warm or at room temperature. Once they come at room temperature, then store them in an air tight container.
How to make Nevri Recipe
For the outer pastry:
1. Take 1 cup of whole wheat flour in a pan or mixing bowl. Add ¼ teaspoon salt. Mix well and keep aside.
2. Heat 1.5 tablespoons of ghee or oil in a small pan or tadka pan.
3. Pour the hot ghee or oil in the flour mixture.
4. Rub the melted ghee in the flour with fingers. But before that allow the ghee or oil to cool or else you might burn your fingers. Mix well so that you get breadcrumb like texture in the flour mixture.
5. Pour ¼ cup water.
6. Mix and then start kneading the dough. Add more water if required while kneading, if the dough is too dry or hard. depending on the quality of flour, you can add less or more water.
7. Knead to a dough which is neither too soft nor too firm.
9. Wrap the dough with a damp muslin or cotton cloth and allow to rest for 10 to 12 minutes.
Making nevri stuffing
11. In a pan, melt 1 tablespoon ghee or oil.
12. Add 1 cup of fresh grated coconut.
13. Stir and saute the coconut for 2 minutes on a low heat.
14. Add 7 to 8 chopped cashews and 1 tablespoon golden raisins.
15. Now add ½ cup + 2 tablespoons grated jaggery.
16. Stir well and saute the mixture for 2 to 3 minutes on low heat.
17. Don’t saute the jaggery for a long time, just mix well.
18. Switch off the heat and sprinkle cardamom powder.
19. Transfer the mixture to a plate. Allow the mixture to come to room temperature.
Assembling and preparing nevri
20. Uncover the dough. knead the dough again. Then roll and form into a log.
21. Cut the log in equal slices.
22. Roll each dough piece between your palms and then gently flatten each into round or oval shape. Just ensure the balls have no cracks in them. I got 7 balls from the dough.
23. Place the dough ball on the rolling board. Dust some flour over it.
24. Roll the dough round in 4 to 5 inches diameter circle.
25. Similarly roll all the dough balls into circles of almost same size and thickness.
26. Just brush some water towards the edges of the rolled dough.
27. 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 nevri. They may also break while frying.
28. Fold from one side. Seal the edges properly.
29. Now with your fingertips, start pinching and pleating the pressed edges.
30. Keep on pleating till you come to the end.
31. Seal the end carefully with a pleat. Just ensure the edges are sealed properly else they might break while frying. make all nevris this way. Keep the prepared nevris covered with a moist kitchen towel, so that the dough does not dry out.
Frying nevri
33. Heat oil in a kadai or a pan. You can use any neutral flavored oil.
34. Once oil is hot. Deep fry 1 to 2 nevris at a time depending upon the size of the kadai or pan. Take care not to overcrowd the kadai.
35. 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. Once done then remove with a slotted spoon draining extra oil in the kadai itself.
36. Place the nevris on kitchen paper towel or napkin, to absorb excess oil if any.
37. Fry the rest of nevri in the same way.
Once the nevri come at room temperature, store them in an air-tight container. You could also keep them in the fridge. You can serve the nevri warm or at room temperature. They make for an excellent sweet that can be had as an evening snack.
Few more sweets recipes for you!
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Nevri Recipe
Ingredients
for outer pastry of nevri
- 1 cup whole wheat flour
- 1.5 tablespoons Ghee or oil
- ¼ to ⅓ cup water or add as required
- 1/4 teaspoon salt
for nevri stuffing
- 1 tablespoon Ghee or oil
- 1 cup freshly grated coconut
- ½ cup + 2 tablespoon grated jaggery
- ½ teaspoon cardamom powder
- 7 to 8 cashews, chopped finely
- 19 to 20 golden raisins (or 1 tablespoon of golden raisins), chopped finely
Instructions
for the outer pastry of nevri
- Mix 1 cup of whole wheat flour with 1/4 teaspoon salt in a bowl. Keep aside.
- Heat 1.5 tablespoons ghee/oil in a small pan or tadka pan.
- Add the hot ghee/oil to the flour+salt mixture.
- Just allow the ghee/oil to cool if using your fingers, else you might burn them. Rub the melted ghee in the flour, with your fingers. The flour should have a bread crumb like texture.
- Then add 1/4 cup water and begin to knead the dough. Add more water if required while kneading the dough.
- Knead to a smooth dough.
- The dough should be neither too soft nor too thick. Wrap the dough with a damp muslin or cotton cloth and allow to rest for 10 to 12 minutes.
making stuffing for nevri recipe
- In a pan, melt 1 tablespoon ghee.
- Add 1 cup of fresh grated coconut.
- Stir and saute the coconut for 2 minutes on low heat.
- Add the chopped cashews and raisins.
- Now add 1/2 cup + 2 tablespoon of grated jaggery.
- Stir well and saute the mixture for 2 to 3 minutes on low flame.
- Don’t saute the jaggery for a long time, just mix well.
- Switch off the gas and sprinkle 1/2 teaspoon cardamom powder.
- Transfer the mixture to a plate. Allow the mixture to come to room temperature.
assembling and making nevri
- Uncover the dough. 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. I got 7 balls from the dough.
- Dust some flour over it.
- 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.
- Now with your fingertips, start pinching and pleating the pressed edges.
- Keep on pleating till you come to the end.
- Seal the end carefully with a pleat. Just ensure the edges are sealed properly else they might break while frying.
- Make all nevris this way. Keep the prepared nevris covered with a moist kitchen towel, so that they dough does not dry out.
frying nevri
- Heat 2 to 3 cups of oil in a pan.
- Once oil is hot, deep fry 1 to 2 nevris at a time depending upon the size of pan or kadai..
- 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 goan nevris warm or at room temperature.
Notes
2. You could refrigerate nevris for 2 to 3 days and not more.
This Nevris Recipe from the archives first published on August 2016 has been republished and updated in January 2023.
Ooooh my god… this is just amazing! Thank you so much for the recipe. And you explain everything so well!
Thanks a lot.
Helo, I tried this recipe.. turned out yum. However, the outer covering gets soft and soggy the second day. How can we prevent that?
Thanks. Once they are cooled at room temperature, then they should be kept in an air-tight container. If kept at room temperature, the crispness will go away from the outer crust and they become soft.
how many days i can keep this ?
is this suitable if i made in evening and have it the next day morning?
yes indra. you can prepare in the evening then have them in the morning. stays wells for a couple of days but in the fridge.
hey Dassana, I made these today; they were awesome. Thank you! 🙂
welcome ritu and thanks for positive feedback.
thank u …?
welcome avish.
which oil is the best to fry the nevris..??
generally i use peanut oil to fry everything, including nevris. sometimes i also use sunflower oil. frying in peanut oil gives that faint peanut flavor to the fried food. if that does not suit you, then you can use sunflower oil.
hii…can I bake it instead of deep frying
yes you can bake. bake them at 180 degrees celsius in a preheated oven, till the top is crisp and golden. but then add 2 tablespoon ghee in the flour.
I love your recipes, I have made your mushroom pasta and chocolate cake both have turned awesome, thanks a lot, I am a beginner at cooking and want to try this recipe but I am tensed because I have never made chapati can you give some tips?
thanks dipika. this recipe is definitely not a beginner’s recipe. things can go wrong, especially with the dough, the stuffing and the frying part. so i would not suggest you to try this recipe in the first go. first try making chapatis, pooris at least a couple of times. once you get these right, then you can try this recipe. for the tips i have mentioned the tips in the post itself and these will surely help you.
hey u always come out with very very delicious and delightful recipe and one thing i also want to tell you that apart from teaching us how to make various recipes you also suggest us that how to take proper care of all the things and also do’s and don’t do so i love that part of ur teaching process. Glad to make ur every recipe with such care and glad to see my family members eating them with such charm. Once again i would like to thank you so much. May God always bless you .
welcome sakshi. glad to know that you liked the recipes and their presentation style. thanks for your positive feedback and best wishes.
I feel like making it for Krishna Jayanthi !Thanks for sharing. superb recipe.
surely try mala and let us know how it was? thanks for positive views.