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Nevris / karanji

Updated: Nov 24, 2023

layered nevris , a lovely tea time snack


300 gms plain flour

100 gms powdered sugar

1 tbsp unsalted butter

Ice cold water for kneading

1 tbsp lemon juice

Little bit of salt

Gel colours

Red and blue

Extra unsalted butter for basting

Kneading Method

Mix flour and powdered sugar and a little bit of salt together. Then add lemon juice and knead with ice cold water. After kneading the dough well add 1 tbsp butter and knead again.

Cover with a muslin cloth for 30 mins. Then knead again Separate into 3 parts

Add the colour red on one part and blue to the other. The third keep white.

Use your finger tips to rub in the colour.

Roll in to round shape (like a chapati) apply unsalted butter on one side , Then place the other colour chapati on top of it with the butter in between both. Repeat for the third layer. Then apply unsalted butter on the last top layer and roll all together forming a long cylindrical shape. wrap in clingfilm and refrigerate for 2 hrs. The layers should be white red blue .

For the filling

100 gms rawa(semolina)

100 gms desiccated coconut

250 gms powdered sugar

50 gms raisins fry the raisins in little ghee and keep.

50 gms cashew nuts ground to powder

1 tsp cardamom powder

Add 1 tbsp ghee and add all the ingredients for the filling and cook till aroma arise and done

Remove the dough from the fridge. Cut into equal small size. Press with your palm the coloured part of the dough downwards, flattening it. Roll out.

Wet the edges with water. Place the filling on one side. And seal. Fry in ghee.

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