Nevri, is a culinary gem that transcends Christmas celebrations in Mangalore. Nevri is also called Karanji or karjikai in Kannada while in English, it’s aptly dubbed as “Sweet Puff” and gujiya in North India , its just the difference in the stuffing.This delectable treat is a perfect blend of crispy savory goodness on the outside, housing a heavenly coconut and dry fruit filling that effortlessly melts in the mouth.
As a cherished member of the Christmas platter, nevri brings an unparalleled joy to the festive table. The crispy exterior, coupled with the rich, flavorful interior, makes each bite a delightful journey into the heart of Mangalorean traditions.
A Festive Symphony of Family Togetherness
The tradition of making Nevri is more than just crafting a delightful treat; it’s a symphony that unites the entire family in a joyous celebration of togetherness. Transport yourself back to days gone by, where every family member played a unique role in the intricate process of creating this Christmas delight.
As the Nevri-making ritual unfolds, the kitchen becomes a lively hub of activity, echoing with laughter and shared memories. The lengthy process transforms into a bonding experience, starting with rolling the Nevri dough into delicate circles reminiscent of pooris. Each family member eagerly participates, passing the dough from one pair of hands to another, creating a collective masterpiece.
The next phase involves crafting the exquisite filling, a blend of coconut and dry fruits that adds layers of flavor to the crispy exterior. Moulds are passed around, each family member contributing their touch to shape the heart of this festive delight. It’s not just about making a sweet puff; it’s about weaving the threads of family connection into every bite.
Finally, the Nevris take a plunge into the sizzling oil, and the kitchen fills with the aroma of tradition and love. Deep frying becomes a shared endeavor, a culmination of the collective effort invested in crafting this Christmas delicacy. As the golden brown Nevris emerge, so does a sense of accomplishment that goes beyond the culinary realm.
Important Tip after frying:
Once the Nevris are fried keep it open till they are completely cooled else it gets soggy if you immediately put it in air tight containers.
How to create the Perfect Crispy and Melt-in-Mouth Nevri
The secret to crafting the perfect Nevri lies in the meticulous preparation of both its delectable filling and the crispy outer cover. Let’s embark on a culinary journey that ensures each bite is a symphony of textures and flavors.
1. Crafting the Irresistible Filling:
In a culinary dance of precision, the filling sets the stage for Nevri perfection. My family’s favorite blend which I have mentioned below in the processs .For those who enjoy variety, consider these alternatives:
- Fresh Coconut Twist: Swap dry for fresh coconut to elevate the filling’s moisture and flavor profile. This cannot be stored for long
- Sticky Sweet Magic: Experiment with a sugar syrup-infused filling, offering a delightful contrast of crunchiness and stickiness as you savor each bite.
- Festival Flair: Introduce a Diwali-inspired touch by incorporating puffed paddy powder or khova, adding a festive dimension to your Nevri experience.
Remember, the filling is a canvas for your creativity, so let your taste preferences guide your choice.
2. Mastering the Crispy Outer Cover:
The art of achieving that delightful crispness starts with the outer cover. Begin by sieving the flour and infusing it with hot oil—a game-changer that enhances texture. Exercise caution as you press the hot oil into the flour with a spoon, ensuring thorough mixing.
Once combined, channel your inner confectioner by pressing the mixture with your palm, akin to shaping ladoos. Once you have done this with the entire flour add the magic ingredient fine sooji, working its texture-enhancing wonders to give your Nevri covering the perfect bite.
As you knead the dough, the fine sooji contributes to the crispness while maintaining a melt-in-mouth quality. This process is a delicate balance, a fusion of traditional technique and culinary finesse, ensuring that each Nevri is a testament to your dedication to the craft
In the end, as the family gathers around the table to relish the fruits of their labor, the Nevri becomes more than a sweet puff—it becomes a testament to the bonds that tie generations together. The memories created during the Nevri-making process linger, creating a tapestry of warmth, love, and tradition that defines the true spirit of Mangalorean Christmas celebrations.
Join the celebration as we unravel the irresistible charm and festive significance of this must-have treat during the joyous season.
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Join us on our Facebook Group Spices & AromasNevri Recipe
Nevri / karjikai
Course: SnacksCuisine: IndianDifficulty: Medium25
numbers40
minutes40
minutesIt’s a popular sweet stuffed deep fried snack. It’s called in different names in different regions Nevri, Karjikai, Karanji, Karjikayalu, where the stuffing slightly differs.
Ingredients
- For the filling
2 cups dry coconut, scraped
1/2 cup Chiroti rava / Semolina
1 tbsp white Sesame seed / Til
1 tbsp Black Sesame seed / Til1/4 cup Cashew nuts small broken
15 Peeled almonds
1/4 cup Raisins
1/2 cup roasted channa dhal (optional)
1 cup sugar powder
1 tsp cardamom
2 tsp Ghee
salt to taste
- For the dough
1/2 kg all-purpose floor
1 1/2 tsp salt
2 tsp fine sooji / semolina
1/4 cup hot oil / ghee / butter
Directions
- To make the filler
- Take a dry coconut and scrape it finely. Slightly fry it in slow flame
- Take a pan and fry Chiroti rava with little ghee
- Dry fry the sesame seeds
- Using a blender mix cashew and almonds to fine pieces
- Coarse Powder the Channa dhal in a mixer grinder (This ingredient is optional)
- Now mix all above and add powdered sugar and powdered cardamom. Mix all these ingredients properly.
- Making the outer dough cover
- Sieve all-purpose flour, add hot oil, and mix it using a spatula. Press the flour with your palm, as if preparing ladoo, so that the oil gets incorporated with the flour.
- Add fine sooji and salt. Using water, knead the dough.
- Take a small quantity of the above dough and make small balls out of it.
- Flatten this dough ball into thin, small circles.
- Spread it over a nevri mould to check the size.
- Fill the stuffing in between. Moist the edges with water so that when pressed it gets sealed.
- Close the mould and press it. the edges get sealed. remove the excess dough from the edges of the mould.
- Open the mould and remove the stuffed raw nevri for frying.
- Take a deep pan and heat oil in medium flame and fry the nevris turning the sides till it reaches light yellowish-brown.
- Do not keep it closed in container immediately after frying. Leave open till it is cooled and then store in airtight container.
