Goan Nevreo or Karanji or Gujiya

December 25, 2020

Goan Nevreo or Karanji or Gujiya

Nevreo

Ingredients:
All purpose flour (maida) : 5 cups
Rava : 1/2 cup
Ghee : 2 tbls
Baking soda : 1 pinch
Salt : to taste

Water : as required

Filling :

*Decicated coconut : 4 cups

Sugar : 1 cup

Sesame seeds : 1/4 cup

Poppy seeds : 4 tblsp

Cashew nuts : 1/2 cup

Raisins : 1/2 cup

Cardamoms : 20 - 25

Nutmeg : 1/2 (optional)

Carom seeds (ajwain) : 2 tsp (optional)

Fennel seeds : 2 tsp (optional)

Mung : 3 cups (roasted and powdered)

Sugar : 1 cup

Sesame seeds : 1/4 cup

Cashew nuts : 1/2 cup

Cardamoms : 15 - 20

Fennel seeds : 1 tsp (optional)

Ghee : 4 tblsp

Procedure :

Coconut filling:

Sundry or oven dry the grated coconut (@50 degrees celsius) until it becomes crisp. Or use dry coconut (khopra)

Dry roast cardamoms for a minute, then add fennel seeds, carom seeds and nutmeg and switch the flame off. Grind all spices along with some sugar. Then powder the remaining sugar.

Dry roast sesame seeds for a minute then add poppy seeds and roast till it releases a nutty fragrance.

Take the dessicated coconut and mix it with sugar and powdered spices. Add in the roasted sesame seeds, poppy seeds, raisins and chopped nuts.

Mung filling:

Wash the mung thoroughly, dry them on a kitchen towel and roast them on a low flame until all the beans turn light brown in colour; none of them should be green. Allow them to cool, then powder them in batches. Heat ghee in a pan, then add the powder to it and mix it well and keep aside.

Slight warm the cardamoms and fennel seeds then powder them along with some sugar, then powder the remaining sugar as well.

Add the powdered sugar and spices to the mung powder, add roasted sesame seeds and chopped nuts and mix well.

Crust:

Soak rava in some water and keep aside for half an hour.

Mix flour, baking soda and salt. Then melt the ghee, and add it to the flour and give it a quick mix.

Then add the soaked rava and water and knead a dough, not too soft nor too hard.

Take a marble size of the dough portion, roll it out to make a thin disc (0.5 mm thick). Place the filling at one half and apply water on the circumference.