Nervi| Gujia| Karanji|Karchikai
A deep fried pastry that can be made sweet or pungent and is just as delicious.
Servings: 25 numbers
Calories:
Ingredients
For the filling:
- 4 cups dry coconut grated
- 1 cup Sugar powdered
- 10 green cardamom powder peeled and crushed
- 1 cup poppy seeds roasted lightly
- 1 cup sesame seeds roasted lightly
For the dough:
- 3 cups all-purpose flour
- 1 tablespoon rava 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.