Neureos
Veg
Goa's beloved deep-fried sweet dumplings filled with a mixture of semolina, coconut, and sugar — with a fluted pastry edge and light, crisp exterior. A traditional Christmas sweet similar in form to Maharashtrian karanji, but with a distinctly Goan coconut filling.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 2 tablespoons | ghee |
| 1 pinch | salt |
| 1/2 cup | water |
| 1 cup | grated coconut |
| 1/2 cup | sugar |
| 1 teaspoon | cardamom powder |
| 2 tablespoons | raisins |
| 2 tablespoons | cashew nuts |
| — | oil for deep frying |
Instructions
- 1 In a bowl, mix the all-purpose flour, ghee, and salt.
- 2 Gradually add water to form a smooth and pliable dough. Cover and let it rest for 15 minutes.
- 3 In a pan, add grated coconut, sugar, cardamom powder, raisins, and cashew nuts.
- 4 Cook the mixture on low heat until the sugar melts and the filling is well combined. Allow it to cool.
- 5 Divide the dough into small balls and roll each into a small circle.
- 6 Place a spoonful of the coconut filling in the center of each circle.
- 7 Fold the dough over to form a semi-circle and seal the edges by pressing them together or using a fork.
- 8 Heat oil in a deep frying pan over medium heat.
- 9 Deep fry the neureos until they are golden brown and crisp.
- 10 Drain on paper towels to remove excess oil.
- 11 Serve warm or store in an airtight container.
Tips
Ensure the edges are sealed well to prevent the filling from spilling during frying.