Home / Recipe / Nevri| Ghujia| Karanji|Karchikai
11 October, 2018

Nevri| Ghujia| Karanji|Karchikai

Comments : 19 Posted in : Blogging Marathon, Deep Frying, Diwali|Deepavali Special, Festive Cooking, Indian Cuisine, Kid Friendly, Ocassions, Snack on by : ArchanaPotdar Tags: , , , , , , , , , , , , , , , , , , , ,

Nevri| Ghujia| Karanji|Karchikai is integral to Diwali, Holi, Ganesh Chaturthi all over India. I do not think I am exaggerating if I say Nevri is ravioli and it is common in the western world too.

Nevri | Ghujia | Karanji | Karchikai |Ravioli

Nevri | Ghujia | Karanji | Karchikai

Any festival means sweets and savouries that made especially in every home to share with neighbours and friends.

Friends outside Goa are surprised that sweets like Nevri and ladoos are common in Goa! I don’t blame them for thinking of us a totally westernised, boozing good for nothing, it is the way Goans are depicted in movies, dramas, advertisements!

In fact,  the state of Goa does have a large Hindu population and we do follow Hindu traditions. For Ganesh Chaturthi, the biggest Hindu festival in Goa and Diwali sweets like “nevri, Chakri, shankarpale, ladoos of different types, sev, Chido, churmo” are made.    Nevri is also made by the Christians for Christmas.

In Goa we call it nevri or nevryo, in Karnataka, they are karchikai, Maharashtra Karanji and in North India, they are called Ghujia.

In Goa, Nevri is made with a filling of Chopra or dry coconut( not desiccated please), fresh coconut or gram flour. The fresh coconut one tastes amazing however it has a very small shelf life. The rest will last for 3-4 weeks in an airtight container.

The ones I have outlined here are made from Chopra or dry coconut these and copied from here.

Generally, the filling is of 2 kinds sweet and spicy. The ones here are sweet to make them spicy reduce the sugar to 1/4 cup and add 2-3 tbsp chilli powder as per taste, increase the dry coconut by 1 to 1-1/2 cups, avoid the cardamom but you can add raisins and cashew nuts.

Nevri | Ghujia | Karanji | Karchikai |Ravioli

Nevri | Ghujia | Karanji | Karchikai

My BM theme is Diwali Sweets and Savories so do check out

The other things that attract me to Diwali are

Nevri | Ghujia | Karanji | Karchikai |Ravioli

Nevri | Ghujia | Karanji | Karchikai

Nevri| Ghujia| Karanji|Karchikai

  • Serves: 25 numbers
  • Prep time: 1 hour
  • Cook time: 1 hour

Ingredients:
For the filling:

  • 4 cups dry coconut grated
  • 1 cup sugar powdered
  • 10 cardamom, peeled and crushed
  • 1 cup khus khus/poppy seeds
  • 1 cup til/sesame seeds

For the dough:

  • 3 cups all purpose flour/maida
  • 1tbsp rava/sooji  (optional)
  • 1 cup water or as needed
  • 1 tsp salt
  • 2 tbsp oil
  • 2 tbsp rice flour
  • oil for deep frying

Method:
The dough:

  • Mix the maida, sooji,  oil, salt, and water and make a soft pliable dough.
  • Cover with a kitchen towel and keep aside for 1 hour.

The filling:

  • On low flame and stirring constantly dry roast the grated coconut until you, get a lovely aroma.
  • Let it cool down completely.
  • After completely cooling, add powdered sugar, khus khus, crushed cardamom and til.

Now let us start making the nevryos:

  • Make marble sized balls from the dough.  Cover the balls with the kitchen towel.
  • Sprinkle some rice flour on the rolling board. Flatten the dough and then roll out in thin circles.
  • On one side of the circle, add 2 tablespoons of the coconut mixture, leaving an edge of about 1 cm.
  • Carefully bring the other side over the filling and seal it by pressing it with few drops of water. Using a cutter shape the nevri edges.
  • Work in the same way on the rest of the nevri.
  • Heat oil in a Kadai/wok and on low flame fry the nevri. Splash the hot oil on it. (Be careful).
  • Fry until golden brown on both sides.
  • Drain it on kitchen paper. Fry the rest of the nevri in a similar fashion.
  • Cool completely and store in an airtight container.
  • Finish within 3-4 weeks.
Nevri | Ghujia | Karanji | Karchikai |Ravioli

Nevri | Ghujia | Karanji | Karchikai (pungent)

Print Recipe
Nervi| Gujia| Karanji|Karchikai
A deep fried pastry that can be made sweet or pungent and is just as delicious.
Nevri | Ghujia | Karanji | Karchikai |Ravioli
Prep Time 1 hour
Cook Time 1 hour
Servings
numbers
Ingredients
For the filling:
For the dough:
Prep Time 1 hour
Cook Time 1 hour
Servings
numbers
Ingredients
For the filling:
For the dough:
Nevri | Ghujia | Karanji | Karchikai |Ravioli
Instructions
The dough:
  1. Mix the maida, sooji, oil, salt, and water and make a soft pliable dough.
  2. Cover with a kitchen towel and keep aside for 1 hour.
The filling:
  1. On low flame and stirring constantly dry roast the grated coconut until you, get a lovely aroma.
  2. Let it cool down completely.
  3. After completely cooling, add powdered sugar, khus khus, crushed cardamom and til.
Now let us start making the nevryos:
  1. Make marble sized balls from the dough. Cover the balls with the kitchen towel.
  2. Sprinkle some rice flour on the rolling board. Flatten the dough and then roll out in thin circles.
  3. On one side of the circle, add 2 tablespoons of the coconut mixture, leaving an edge of about 1 cm.
  4. Carefully bring the other side over the filling and seal it by pressing it with few drops of water. Using a cutter shape the nevri edges.
  5. Work in the same way on the rest of the nevri.
  6. Heat oil in a Kadai/wok and on low flame fry the nevri. Splash the hot oil on it. (Be careful).
  7. Fry until golden brown on both sides.
  8. Drain it on kitchen paper. Fry the rest of the nevri in a similar fashion.
  9. Cool completely and store in an airtight container.
  10. Finish within 3-4 weeks.
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19s COMMENTS

19 thoughts on : Nevri| Ghujia| Karanji|Karchikai

  • October 11, 2018 at 10:25 pm

    The karanji look awesome and is loving that coconut filling. i had made these recently with slight variation for Ganesh chaturthi

     
    • ArchanaPotdar
      October 11, 2018 at 10:30 pm

      Thanks Suma.

       
  • October 12, 2018 at 12:02 am

    Makes me Nostalgic, my grandma never failed to make this ghujias for Diwali, its was quite a tradition at home. And love this coconut filling. Feel like munching some.

     
    • ArchanaPotdar
      October 12, 2018 at 7:58 pm

      Thanks, Priya.

       
  • M.Gayathri Raani
    October 12, 2018 at 7:34 am

    We call it as inippu somas and we do make it with coconut filling. I am so tempted looking at your karchikai. Feels like Diwali has arrived soon.

     
    • ArchanaPotdar
      October 12, 2018 at 7:51 pm

      😀 But I am sure you will not be tempted Gayatri.

       
  • October 12, 2018 at 5:01 pm

    I love the filling of this sweet. I can simply eat the filling alone. This karanji looks so delicious Archana.

     
    • ArchanaPotdar
      October 12, 2018 at 7:51 pm

      Thank you, Sharmila.

       
  • October 14, 2018 at 6:41 am

    One of my favorite fillings in a karaji. A classic preparation Archana.

     
    • ArchanaPotdar
      October 14, 2018 at 11:32 am

      Thanks.

       
  • code2cook
    October 18, 2018 at 7:54 am

    wow nice to know that you are from Goa. I have been noticing some great Goan delicacies which I am so tempted to try out. It is so beautiful to know the different names and procedure for the similar recipes. This nevri ghujiya looks so mouth watering with coconut filling. Great share.

     
  • October 18, 2018 at 10:43 pm

    Ghujia looks amazing. This is how we make too.

     
  • October 21, 2018 at 6:59 pm

    Nice that you set some misnomers right Arch, and this is one addictive sweet, it’s very popular in our states too! Fantastic that you made these and enjoy!..send me a parcel pls

     
  • October 22, 2018 at 2:59 am

    I love karanji and yours look absolutely delicious. I would love to try these for Diwali this year 🙂

     
  • October 24, 2018 at 9:35 pm

    This is one of my husband’s favorite yet I have never tried making it. Bookmarking this to make my first ever batch of karanchi….so tempting and tasty looking!!

     
  • October 25, 2018 at 12:53 pm

    We all in the family love gujiya so much that there have not been any Diwali when I haven’t made them

     
  • November 1, 2018 at 7:40 pm

    I can never stop by just eating one. This is one of my favorite and I always look forward to someone making it for me. Looks delicious and perfect for the season!

     
  • November 10, 2018 at 2:03 pm

    We call it somasi in tamil and my grandma used to make it infact it was her speciality!!! your ghujia looks perfectly done arch! Delicious treat for the festive season!

     
  • November 14, 2018 at 5:30 pm

    This gunjiya looks so perfect love the stuffing with coconut and dry fruits.

     

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