Goan
Neurios
- Duration:
- Serves: people
Authenticity Slice
This decadent dessert is filled with a lot of dry fruits like cashew nuts and raisins, which give it a rich and nutty flavour.
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Trivia Tadka
Also known as karanji and gujiya, this Christmas-special dessert of Goa is also made in different parts of the country during Diwali and Holi. Folding the edges of neurios requires some practice, but you can use moulds that are easily available in the market which make making neurios a breeze.
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.
