Nevri also known as karjikayi or karanji is a very popular and delicious Konkani sweet recipe that is prepared during occasion of Ganesha Chaturti. This sweet is crispy outside with tasty filling made of coconut, jaggery/brown sugar and your favorite nuts. This sweet is easy to make and loved by all. You just can’t stop having one.
Preparation time : 45 minutes
Serves : 12 Nevris
Ingredients for Nevri
Vegetable Oil – for frying + 2 tbsp
All purpose flour – 1 cup
Salt to taste
Grated coconut – 3/4 cup
Jaggery – 1/2 cup
Seasme seeds – 1 tsp
Cashews chopped – 1 tbsp
Almonds chopped – 1 tbsp
Ghee – 2 tbsp
Cardamom Powder – 1/8 tsp
Steps to prepare Nevri
- In a bowl add all purpose flour, salt and 2 tbsp of hot oil and mix well so that all the flour gets this oil. Now add water little by little and make a stiff dough similar to poori dough. Cover it and keep it aside for 30 minutes.
- In a non-stick pan, add the seasme seeds and dry roast it till you get nice aroma. Transfer this to plate.
- Heat ghee in the same pan. Add almonds and cashews and saute till it becomes light brown in color. Transfer this to plate with seasme seeds.
- Now add the grated coconut and jaggery to the same pan with the remaining ghee. Cook in medium flame till the jaggery melts and coconut and jaggery forms a nice mixture. This might take about 6 to 8 minutes. Switch off the flame.
- Add the roasted nuts, seasme seeds, cardamom powder and mix well.
- Take small piece of dough and roll them into round circle. Place some stuffing over one half and fold over the filling and seal the edges with fingers or fork.
- Heat oil for frying. Atleast 40 % of pan should be covered with oil. To check if the oil is hot, add small piece of dough and check if it sizzles and comes up.
- Once the oil is hot, fry the nevris in medium flame till they become crisp and golden brown in color on both the sides. Transfer it to paper towel to drain any excess oil.
- Nevri is now ready. Serve and enjoy!
- Do not overcrowd the pan. Number of nevris you add depends on size of your pan.
- If oil is too hot, then nevris might become darker brown to and if its cold it might absorb oil when frying.
- You can store this in air tight container for 2 weeks.
- You can substitute jaggery with brown sugar.
- For a vegan version just add roasted nuts instead of sauteing it in ghee.