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.
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.
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