Nevri| Ghujia| Karanji|Karchikai

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Last Updated on 7 months ago

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 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

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 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 (pungent)

Print Recipe

Nervi| Gujia| Karanji|Karchikai

A deep fried pastry that can be made sweet or pungent and is just as delicious.

Prep Time1 hr

Cook Time1 hr

Total Time2 hrs

Course: Festival Cooking, Kid-Friendly, Snack

Cuisine: Indian

Keyword: Coconut, Deep Fried, Dessert, Festive Cooking, Ghujia, Half Moon Pastry, Indian Cuisine, Karanji, Karchikai, Kid Friendly Food, Nevri, Snack, Vegetarian

Servings: 25 numbers

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 tbsp rava/sooji optional
• 1 cup water or as needed
• 1 tsp Salt
• 2 tbsp Oil
• 2 tbsp 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

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