Neureos, Goan Christmas Recipe
Neureos or Nevris are sweet dumplings, a very popular Goan sweet prepared during Christmas, Deepawali and Ganesh Chaturthi. In northern India these are called Gujiya and are prepared during Holi festival.
It is said that the Gujiya is originated from the Turkey sweet dish Baklava, which taste almost the same as Gujiya or Neureos.
They are shaped like half moon and are filled with a mixture of roasted desiccated coconut, dry fruits, powdered sugar and semolina to give it a grainy texture.
The stuffing inside this sweet deep fried dumpling vary, in North India they are stuffed with Mawa mixture, while in South India they are stuffed with coconut mixture.
Neureos, Christmas recipe
- 2 Cups All-purpose flour (260 grams)
- 1/4 Cup Melted Clarified butter (65 grams)
- 1/2 Cup Water
- 1/2 tsp Salt
- 2 tbsp Clarified butter
- 1 tbsp Poppy seeds
- 10 Nos Almonds (Whole)
- 15 Nos Cashew nuts (Whole)
- 10 Nos Pistachio (Whole)
- 15 Nos Raisins (Chopped)
- 1/2 Cup Desiccated Coconut (50 grams)
- 1/2 Cup Cup Semolina (85 grams)
- 1/2 tsp Cardamom powder
- 3/4 Cup Powdered sugar (75 grams)
- Salt to taste
- In a bowl take all purpose flour,pour melted clarified butter and add salt.
- Mix all the ingredients well and then check if the mixture holds together, just as shown in the picture.
- Add water in batches to knead the mixture into dough.
- Once kneaded, cover the dough and set it aside for 20 minutes.
- Dry roast poppy seeds and keep aside.
- Then roast all the dry fruits (whole) in clarified butter on a low heat and then finely chop them after cooling down.
- In the same pan roast desiccated coconut until golden brown.
- Then roast semolina in the same pan until slightly brown in colour on a low heat.
- Now in a bowl mix roasted semolina,desiccated coconut,poppy seeds,chopped dry fruits along with chopped raisins,powdered sugar,cardamom powder and a pinch of salt and keep aside.
- After 20 minutes of resting the dough, knead it again to smoothen out.
- Divide the dough into two portions and stretch out each portion in a long cylindrical shape.
- Cut the cylinder shape dough into equal portions and roll each portion into round shapes, just as shown in the picture.
- On a rolling board, roll the dough ball into pastry sheet.
- To make neureos, cover the top part of the dumpling mould with the rolled pastry sheet and fill it with stuffing in the centre, leaving the edges.
- Now apply water on the sides to seal the edges, to prevent from opening up.
- Close the dumpling mould,press slightly to seal the edges properly and remove the excess dough from the outer side of the mould.
- In the same manner continue preparing the remaining Neureos and then transfer as much neureos possible in hot oil without leaving any space in the pan.Reduced the heat to medium low and deep fry until golden brown.
- Allow them to cool before serving.
- The dough when kneaded initially, will be a bit rough. After 20 minutes of resting, the dough must be kneaded again to make it soft and smooth.
- If the dough is kneaded the way it's shown in this recipe, then there is no dry flour required while rolling.
- Before starting to deep fry the neureos, make sure the oil is hot enough because the oil temperature will drop once neureos are transferred into the oil.
- While deep frying the Neureos, don't fry only a few. Make sure you fill the pan with as many neureos as possible, this way the oil temperature will set and there won't be bubbles formed on the Neureos.