Nevri or Karanji is a sweet dish with a coconut filling sweetened either with sugar or with jaggery. Dry fruits are optional. Some add pieces of tutti frutti. Posting my family’s favourite with a coconut and jaggery filling.
- 200 gms maida
- 100 gms Bombay rava
- 1/4 of a large coconut
- 100gms jaggery
- 1/2 tsp elaichi powder.
- 2tbsps hot oil
- A pinch of salt
- Mixture of ghee and oil to fry the nevri.
Mix the maida, rava and salt. Make a well and pour the hot oil into it. Mix it well. Adding a little water at a time bind it to a stiff dough as for pooris and keep aside for half an hour. Knead the dough well.
In the meanwhile make a syrup of the jaggery, add the grated coconut and boil till it forms into a solid mass.( choorna) add the elaichi powder and mix well.
Roll out pooris. Place the choona in the centre leaving out the edges a bit. Apply water over the circumference and fold the poori. Seal it by gently pressing the ends of the poori together and press down with a fork. Deep fry to a golden brown. Store in an air tight container when it has cooled down thoroughly.
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