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
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 for Nevri| Ghujia| Karanji|Karchikai is of 2 kinds sweet and spicy. The ones here are sweet to make them spicy reduce the sugar to ¼ cup and add 2-3 tablespoon chilli powder as per taste, increase the dry coconut by 1 to 1-½ cups, avoid the cardamom but you can add raisins and cashew nuts.
Nevri | Ghujia | Karanji | Karchikai
My BM theme is Diwali Sweets and Savories so do check out
- Rasatle Fov or Pohe In Coconut Milk (Savoury)~ Indian State Goa
- Batat Fov ( make like Kande Pohe Recipe for Quick Breakfast or Snack only replace the onion with potato)
- C for Chana-Cho Ros Goan Style Peas Bhaji
- Ammade Che Karam a Goan Delicacy
- Churma, a Goan Delicacy
- Kelyacho Halvo
The other things that attract me to Diwali are
- Nariyali ki Barfi|Kobbari Vadi ~Diwali Special
- Chirotti ~Indian State Karnataka
- Besan Ladoo/Besan Unde/ बेसन के लड्डू
- Easy Rava/Sooji/Semolina Laddoo Alias Rava Unde
- Moong Daal And Black Pepper Sev
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 teaspoon salt
- 2 tablespoon oil
- 2 tablespoon 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 (pungent)
Nervi| Gujia| Karanji|Karchikai
Ingredients
For the filling:
- 4 cups dry coconut grated
- 1 cup Sugar powdered
- 10 cardamom peeled and crushed
- 1 cup khus khus/poppy seeds roasted lightly
- 1 cup til/ sesame seeds roasted lightly
For the dough:
- 3 cups all purpose flour/maida
- 1 tablespoon rava/sooji optional
- 1 cup water or as needed
- 1 teaspoon Salt
- 2 tablespoon Oil
- 2 tablespoon rice flour
- Oil for deep-frying
Instructions
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94
Suma Gandlur says
The karanji look awesome and is loving that coconut filling. i had made these recently with slight variation for Ganesh chaturthi
ArchanaPotdar says
Thanks Suma.
Priya Suresh says
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 says
Thanks, Priya.
M.Gayathri Raani says
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 says
😀 But I am sure you will not be tempted Gayatri.
Sharmila says
I love the filling of this sweet. I can simply eat the filling alone. This karanji looks so delicious Archana.
ArchanaPotdar says
Thank you, Sharmila.
harini says
One of my favorite fillings in a karaji. A classic preparation Archana.
ArchanaPotdar says
Thanks.
code2cook says
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.
Sushma Pinjala says
Ghujia looks amazing. This is how we make too.
Srivalli says
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
Pavani says
I love karanji and yours look absolutely delicious. I would love to try these for Diwali this year 🙂
Sowmya says
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!!
Ritu Tangri says
We all in the family love gujiya so much that there have not been any Diwali when I haven't made them
Sandhya Ramakrishnan says
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!
Priya Srinivasan says
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!
preeti garg says
This gunjiya looks so perfect love the stuffing with coconut and dry fruits.
Amrita Roy says
One dish but interesting names in different regions. Your post reminded me Ganesha is almost around the corner and time to make some gujiya. Your nevri looks crispy
ArchanaPotdar says
😀 thanks.
Mayuri Patel says
Two interesting things I like about this nevri recipe.. one that is it filled with coconut only and secondly that you use rice flour and semolina too to make the dough. Gujaratis call it googra and the filling is usually semolina or khoya. This Diwali will try adding rice flour to the pastry dough.
ArchanaPotdar says
😀 we have semolina, roasted gram used as filling too but we prefer these.
Seema says
Isn't it so nice to see the similarly in the festival recipes! The Karanji shell looks so crisp. I will love to try it for Ganesha chathurthi.
ArchanaPotdar says
😀 thanks.
Preethicuisine says
These gujiyas looks so crisp and tempting. One of my most favourite stuffing. Can’t wait to make them for approaching Ganesh pooja.
ArchanaPotdar says
😀 you are now tempting me to make some.
Jayashree T.Rao says
Good to know the name Nevri here. Karchikayi as we commonly call it is a delicious festive treat. Hope to make for Diwali this year. Perfectly made Archana.
ArchanaPotdar says
Thanks, Jayashree.
Sasmita Sahoo says
ahaaa nice name of our humble karanji here ! love this coconut filling in the nevri, I would love to have it anytime. During festive time this is much common!
ArchanaPotdar says
😀 thanks.
Kalyani says
Never does Goa stop amazing me 🙂 nevri is such a new word for karanji that I learnt here and amazed to know there's a savoury version too !
ArchanaPotdar says
😀
Sowmya says
Karanji is a family favourite. Your recipe, as usual, is so well explained. Wish I could eat some right away!! Yum yum! Bookmarked.
ArchanaPotdar says
😀 thanks.