Goan Neureos / Goan Nevris / Nevri / Karanji very famous traditional sweet dish that is prepared for festive occasions like Christmas, Diwali, and Ganesh Chaturthi. It is mostly distributed with guests, neighbors such as Kuswar, or goodies.
The preparation of these sweets varies a bit from region to region. I prefer using desiccated coconut and dry fruits for this Goan-style neureos. Check how to make Goan Neureos / nevris / karanji with desiccated coconut at home.
We always make these Goan Neureos / Goan Nevris / Karanji or Nevri together with our family members. And it is a really enjoyable Christmas Sweets Recipe prepared by everyone on festive occasions like Christmas, Diwali, Ganesh Chaturthi, and Holi.
These Goan Nevris / Neureos are also called sweet dumplings. And I always enjoy preparing the Goan Christmas sweets to share with friends and neighbors.
This Goan nevris sweet dish can vary slightly from place to place, but overall, it is made similarly. They are also called different names from location to location, such as Neureos / Neoris / Nevris / Karanji, among others.
For these festive occasions like Christmas, also try these special recipes like the Goan baath cake recipe, Christmas steamed pudding
Also, check the chicken recipes like Chicken Dhansak Parsi style recipe, Goan Chicken Cafreal recipe, and Kolhapuri Chicken Curry.
Tips to Make the Best Goan Neureos Every Time
- Always rest the dough for at least 20 minutes.
- Ensure the stuffing is completely cooled.
- Seal edges tightly to avoid leakage while frying.
- Fry on medium heat for uniform cooking.
- Add a teaspoon of semolina to keep the stuffing dry and crumbly.
Common Mistakes to Avoid
- Making the dough too soft
- Overstuffing
- Not sealing edges properly
- Frying on high heat
- Using wet coconut without roasting
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Ingredients For Goan Neureos / Neoris
Goan Neureos / nevris / nevri / karanji Ingredients for Dough
- maida refined flour
- salt
- ghee clarified butter
- warm water
Goan Nevris Ingredients for Filling
- ghee clarified butter
- raisins
- cashew nuts broken
- sesame seeds white til
- poppy seeds white khus-khus
- desiccated coconut
- coconut fresh grated
- semolina rava
- cup sugar
- cardamom powdered
How to Make Goan Nevris / karanji At home
Make Goan Neureos / Karanji dough
- Mix the flour, salt, and warm water and make the dough. While making the dough, slowly add ghee to it. The dough should not be hard. Cut the dough into small parts and place a wet cloth over it, and let it rest for 10 -15 minutes.
Prepare the Nevris / karanji filling
- Heat half of the ghee in a pan and fry the cashew nuts till light brown, and keep aside. Then fry the raisins in the same ghee until they puff up and turn brown, and then add them to the fried cashew nuts. Now, lightly toast the sesame seeds, poppy seeds, and desiccated coconut separately till they become slightly brownish individually and start giving a good aroma. Add them to the cashew nuts and raisins, then keep this mixture aside.
- In the remaining ghee, add rawa and roast it until it turns pinkish and gives off an aroma. Then add the other ingredients that were roasted. Put all these ingredients into the pan and add sugar to it. Over medium heat, mix everything until the sugar starts to melt. Take it off the heat and add the grated coconut or coconut desiccated and cardamom powder, and stir well. The filling portion is done.
Make the Nevris / Neureos / Karanji
- Take one of the small portions of the dough that was kept aside and shape it into smooth balls, and roll it out into a small, thin circle. The dough needs to be rolled out very thin; otherwise, your Nevri will become hard and crisp.
- Place a heaped teaspoon of filling in the center and moisten the edges with water. Fold the circle over the filling into a half-moon shape. Seal the edges well with a pastry cutter and make small folds at the border, it will give a show to the neureos. Keep it aside.
- Prepare 4 – 6 neureos and keep them aside. After that, heat oil till it gets boiling hot, and slowly pour the neureos one by one inside and cook nicely till golden brown
- Remove these Christmas Neuros / Neoris / Karanji goan style on paper to absorb oil and let it cool down, then store in the container.
They are called by different names at different locations, like Neureos / Nevris / Nevri / Neoris / Karanji. The crescent shape is redolent of an empanada.
How To Serve this Goan Nevris / Karanji
These Goan Neuroes or Karanji Goan style are served for evening teas on festive occasions and when guests visit us. Traditionally, the Christmas Nevris or Neoris are sent to friends, relatives, and neighbors along with other Christmas sweets.
Also, Check Our Other Sweet Dish Recipes
How To Store Goan Nevri / Karanji
First, after making these nevris goan style, let them cool down to room temperature. Goan Neureos/nevri with desiccated coconut can last 2–3 weeks if stored properly in an airtight container.
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F.A.Qs
1. What are Goan Neureos / Nevris?
They are traditional Goan sweet pastries filled with coconut, jaggery, and nuts.
2. Can I bake the Nevris instead of frying?
Yes! Bake them at 180°C for 20–25 minutes, brushing with ghee for crispiness.
3. Why do my Nevris crack while frying?
Your dough may be too dry, or the edges may not have been sealed properly.
4. What type of coconut is best?
Freshly grated coconut gives the richest flavour, but desiccated coconut also works.
5. Can I use jaggery instead of sugar?
Yes, but jaggery gives a deeper caramel-like flavour.
6. Why does the stuffing spill into the oil?
This happens when stuffing is warm or overfilled, or when edges are not sealed properly.
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Goan Neureos Recipe, Christmas Goan Nevris / Nevri or Karanji
Ingredients
Goan Neureos Dough
- 2 + 1/4 cups maida (refined flour)
- 1/4 tsp salt
- 1 + 1/2 tbsps ghee (clarified butter)
- 3/4 to 1 cup water (as required)
Goan Nevris Filling
- 1 +1/2 tbsp ghee (clarified butter)
- 1/4 cup raisins
- 1/4 cup cashew nuts broken
- 1/4 cup sesame seeds white (til)
- 1 tbsp poppy seeds white (khus-khus)
- 1/2 cup coconut dessicated
- 1/2 cup coconut fresh grated
- 3/4 cup semolina (rava)
- 1/2 cup sugar
- 5 pods cardamom (powdered)
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Instructions
Prepare The Dough
- Mix flour, salt, and warm water, then add ghee to it.
- Cut the dough into small portions, cover it with a wet towel, and let it rest for about 10 to 15 minutes.
Prepare The Filling
- Heat about half of the ghee in a pan and fry the cashew nuts till lightly brown, and keep aside. Fry the raisins in the same ghee till they puff up and brown, then add them to the cashew nuts that were kept aside.
- Lightly toast the sesame seeds, poppy seeds, and the dessicated coconut separately until slightly browned and fragrant. Add to the cashew nuts and raisins and keep aside.
- In the remaining ghee, add rawa and roast it until it turns pinkish and gives off an aroma. And then add the other ingredients that were roasted.
- Put all these ingredients into the 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 portion is done.
Make Neureos / Nevris / Karanji
- Take one of the small portions of the dough that was kept aside and shape them into smooth balls and roll out into small thin circles. The dough needs to be rolled out very thin; otherwise, your Nevri will become hard and crisp.
- 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 with a pastry cutter, and make small folds at the border. It will give a show to the neoureos and keep it aside.
- Prepare 4 – 6 Neureos and keep them aside. After that, heat the oil till boiling hot and slowly pour the Neureos one by one inside and cook nicely till golden brown.
- Remove these Goan Neureos / Nevri / Karanji goan style on papers to absorb oil and let it cool down, then store in a container.
Notes
- Do not add a single drop of water to the Neureos filling mixture, or else it won’t last for a longer time.
- It is better to deep fry the nevris on lower flame, for better results till they get golden brown.