Goan Nevri
Goan nevri are crescent pastries filled with coconut, jaggery, nuts, raisins, and cardamom, then fried or baked until crisp. The shell is thin and flaky, while the filling stays fragrant and chewy, making the sweets a festive Goan cousin to karanji or gujiya.
π Recipe adapted from Wikidata (Dessert)
Rub ghee into the flour with a pinch of salt, then add water gradually to make a firm smooth dough. Rest covered for 30 minutes.
Cook coconut and jaggery together until the jaggery melts and the mixture thickens. Stir in cashews, raisins, and cardamom, then cool.
Roll the dough thinly and cut rounds. Place a spoonful of filling in each round, fold into crescents, and crimp the edges tightly.
Fry the nevri in moderate oil until golden and crisp, turning gently so the seams do not open.
Drain and cool before serving so the coconut-jaggery filling sets inside the flaky shell.
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