Nevri / karjikaiCourse: SnacksCuisine: IndianDifficulty: Medium
It’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.
- For the filling
1 dry coconut, scraped
3 tsp Poppy seeds/kaskas
1/2 cup Chiroti rava
5 tsp Sesame seed / Til
1/4 cup Cashew nuts small broken
10 Peeled almonds
1/4 cup Raisins
1/2 cup channa dhal (optional)
1/4 cup sugar powder
8 -10 cardamom
salt to taste
- For the dough
1/2 kg all-purpose floor
1 1/2 tsp salt
2 tsp fine sooji
1/4 cup hot oil
1/2 coconut milk (for kneading)
- 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.