Ingredients for the dough:
- 600gm All purpose flour + extra for rolling
- 50gm semolina
- 1 cup lukewarm water
- ¾ Tbsp. sugar
- 1 Tsp. salt or as per your taste.
Ingredients for the filling:
- 400 gm Mava/Khoya
- 50 gm Charoli
- 100 gm white sesame seeds
- 40 gm white poppy seeds
- 1 and ½ cup non-sweet desiccated coconut (not powdered)
- 60gm dried light coloured raisins (if possible yellowish coloured)
- 300 gm regular granulated sugar
- 1 Tsp. powdered cardamom
For deep frying
- approx 1-litre oil
Direction to make the dough:
- In a large wide bowl mix all purpose flour, semolina, sugar and salt and sprinkle about 1/2 cup of the warm water working your way using the heal of your palm towards kneading the mixture.
- Keep adding warm water as required till your dough is smooth and soft.
- Cover the dough with a damp cloth for a few minutes until required.
Direction to prepare the fillings:
- Take a pan and dry roast charoli, sesame seeds, poppy seeds one by one on a slow flame and put in one plate or bowl aside to allow it to cool. Do not over roast them as it will taste bitter;
- Next, dry roast coconut till it slightly changes colour, remove from fire and add into the above mixture kept aside;
- Finally, dry roast mava till it slightly changes colour and keep it aside in a plate. You will notice that it has become slightly lumpy. Once it cools down, powder it slightly in a coffee grinder and add it to the above mixture
- Powder the sugar in a coffee grinder and add it to the above mixture;
- Now add raisins and mix all the items.
Direction for preparing Nevris
- Make small balls out of the dough, add a little flour to the ball and roll them into thin flat circles or the size that you desire for your nevris.
- Place 1-2 Tsp. of the mixture right in the centre of the circle, dip your finger in the warm water bowl at the side and apply this to the sides of the circles. Now fold the circle to form a semi-circle and seal the edges carefully. Now you can trim the edges with a pizza cutter or cookie cutter or fold the extra edge inwards and using the jagged edges of the pizza cutter make a design around the edges.
- Repeat the above two steps till all the fillings are used up or the dough gets over. **
- Now fry each of the nevris on low to medium heat on both side **
- Prepare a colander by placing some paper tissues at the bottom. Once fried, transfer the nevris to this colander so that all excess oil is absorbed in the tissue and remaining will drop in the plate below the colander.
- Once cooled, store them in airtight containers.
- If the dough is left over, add sesame seed and sugar. Roll out the dough, cut into long strips and fry them on medium heat.
- If the heat is high, then there are chances for your nevris to bloat or get cooked from outside and not from inside.
- To check if the oil is hot, drop a tiny piece of dough. If it rises within a minute, then the oil is of right heat.
- The colour of the fried nevris will be a little off-white. Once the bubbles stop in the oil, it means the nevris are fried-up. Do not wait for it to turn yellow as it may lead to over frying.
- Do not roast the raisins, as the taste will not be pleasant.