Neureos
December 22, 2015

Neureos are flaky pastries loaded with a sweet filling. Christmas in Goa is incomplete without neureos. These are called neureos in goa and Karanji in Maharashtra. We Goans prepare these neureos in every house but with different fillings.

Cuisine Indian
Course Breakfast
Serves 18
Method Deep-fry
Difficulty Hard
Cook Time 2   hour(s)
  • Cuisine Indian
  • Course Breakfast
  • Serves 18
  • Method Deep-fry
  • Difficulty Hard
  • Cook Time 2   hour(s)
Ingredients
for the filling:-
 
desiccated coconut or sweetened shredded coconut
2   cup
water
1/2   cup
sugar (if sweetened coconut used, otherwise use ½ cup sugar for desiccated coconut)
1/4   cup
cardamom powder
1   teaspoon
ghee (clarified butter)
1   tablespoon
cashewnuts, chopped
1/4   cup
raisins
1/4   cup
almonds, chopped
1/4   cup
for the outer cover:-
 
all-purpose flour
250   grams
salt
1   teaspoon
ghee (clarified butter)
1   tablespoon
Instructions

1. Keep ingredients ready.

2. For outer cover:- Knead the flour with ghee, salt and water. Keep dough aside, covered with a wet cloth for at least an hour.

3. Make the filling:- In a pan, add water and sugar, bring it to a boil. Add the nuts and raisins. Cook for about 2-3 mins. Add the coconut and the ghee. Keep stirring.

4. Add cardamom powder and a pinch salt. Cook mixture for about 10-15 mins on low flame till all water is dried up completely. Cool this filling completely before using it.

5. To make the neureos:- Divide dough into 36 small balls. Take few balls at a time and roll out into a circle. Put filling on each circle.

6. Seal opposite edges using water to form moon shape. Using neureo cutter(or use pizza cutter) cut the edges for a neater look.

7. Keep neureos ready for deep frying. Deep fry neureos on medium low flame, till you get a nice golden brown color on the crust. Drain neureos on a paper towel.

8. Cool completely. Store in an air tight container. Serve.