Goan
Neurios
- Duration:
- Serves: people
Trivia Tadka
Ingredients
- All-purpose flour (maida) (2 cup)
- Salt (1/2 tsp)
- Clarified butter (ghee) (2 tbsp)
- Warm water (1/2-3/4 cups)
For filling
- Fresh coconut (nariyal), grated (1 1/2 cups)
- Sugar (1 1/2 cups)
- Water (1/2 cup)
- Cashew nut (kaju) (3/4 cup)
- Raisin (kishmish) (1/2 cup)
- Sesame seeds (til) ( 2 tbsp)
- Clarified butter (ghee) (2 tbsp)
- Cardamom powder (elaichi) (1/2 tsp)
- Salt (a pinch )
- Oil ( for deep-frying the neurios)
Method
- Sieve maida and salt in a large plate.
- Add ghee and rub it into the flour. Now add 2–4 tbsp water at a time to bind a firm but smooth dough and set aside.
- In a saucepan, heat water and add sugar. Keep stirring for 2–3 mins until the sugar dissolves.
- Add coconut, raisins and ghee and cook for 6–8 mins until the mixture has thickened.
- Stir in cardamom powder, sesame seeds and cashew nuts, mix well and set aside.
- Make small, lemon-size pedas (ball) from the dough and roll them into 3–4 inch disks.
- Add a tablespoon of prepared filling onto one-half of the disk.
- Lightly dampen the edge of the disk with a wet finger water and gently fold it to create a semicircle.
- Using the tines of a fork, press the edges of the semi-circle to seal the neurios.
- Deep fry for 4–6 mins on a medium low flame until golden brown.
- Store neurios in an airtight container for up to 2 weeks.
