Nevri / karjikai


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Nevri Recipe

Nevri / karjikai

Recipe by Rovena FernandesCourse: SnacksCuisine: IndianDifficulty: Medium
Servings

25

numbers
Prep time

40

minutes
Cooking time

40

minutes

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.

Ingredients

  • 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

  • Ghee little

  • 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)

  • 1 egg

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 sizeNevri / karjikaiNevri / karjikai
  • Fill the filler mix in between.
    just moist the edges so that when pressed it gets sealed.Nevri / karjikai
  • Close the mould and press it. the edges get sealed. remove the excess dough from the edges of the mould.Nevri / karjikai
  • Open the mould and remove the stuffed raw nevri for frying.Nevri / karjikai
  • 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.

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