Nevri Recipe

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!

• Modak recipe
• Kalkal recipe
• PatHoli recipe
• Balushahi recipe

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Nevris Recipe from the archives first published on August 2016 has been republished and updated in January 2023.