NEVRIS | NEUREOS | KARANJI

A traditional festive sweet made with a crisp pastry shell and a rich semolina filling flavoured with cardamom, nuts, raisins and poppy seeds. Perfect for festivals, special occasions and celebrations.

INGREDIENTS

For the Pastry

250 grams plain flour

50 grams hot melted ghee

Salt to taste

Lukewarm water (to form dough)

For the Filling

2 tbsp ghee

200 grams rawa (semolina)

100 grams powdered sugar

60 grams chopped raisins

2 tbsp chopped cashew nuts

1 tbsp poppy seeds

2 tsp cardamom powder (or to taste)

For Frying

Ghee, as required

METHOD

Pastry Preparation :

In a bowl, mix flour and salt.

Gradually add hot melted ghee and rub it well into the flour using your fingers.

Add lukewarm water little by little and form a soft, smooth dough.

Cover with a muslin cloth and rest for 30 minutes.

Divide dough into small balls and keep aside.

Filling Preparation:

1) Dry roast poppy seeds and set aside.

2) Dry roast semolina , until aromatic, add 1 tbsp ghee and lightly fry until aromatic and set aside.

3) Heat little ghee, lightly fry raisins and keep aside.

4) In the same pan, lightly fry chopped cashew nuts and set aside.

5) Combine semolina, poppy seeds, raisins, cashews , cardamom powder and powdered sugar.

6) Add remaining ghee and stir fry on low flame for a minute.

7) Switch off heat and allow the mixture to cool completely.

Shaping & Frying:

Roll out each dough ball into a thin disc.

Place a spoonful of filling in the centre.

Lightly coat edges with water, fold into a semi-circle and seal well.

Press edges with a fork for a neat finish.

Deep fry in hot ghee on medium-low flame until golden and crisp.

Drain and cool completely