Nevri / karjikai

Directions

• To make the filler
• Take a dry coconut and scrape it finely. Slightly fry it in slow flame
• Take a pan and fry poppy seeds (Kaskas) and Chiroti rava with little ghee
• Dry fry the sesame seeds
• Using a blender mix cashew and almonds to fine pieces
• 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 the flour, add all-purpose flour, salt, fine sooji, hot oil,
  coconut milk and egg. Mix it well with your hands, you should get the texture of bread crumbs.
• Using coconut milk knead the dough and keep aside for 20 mins.
• Take a small quantity of the above dough sufficient to cover the nevri mould when flattened, make small balls of it.
• Flatten this dough ball on a chapati board with a roller, and roll it very thin.
• Spread it over a nevri mould to check the size
• Fill the filler mix in between.
  just moist the edges 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 in open for 2 to 3 hours to become crispy.