Sweet Nevris: An identity of Goa, beyond its pristine beaches

• Mix the whole wheat flour, refined flour with salt in a bowl. Keep aside. 
• Heat 2 tbsp ghee in a small pan. Once hot, add the ghee to the flour and salt mixture. 
• Allow the ghee to cool down. Using your fingers, rub the melted ghee into the flour, giving the flour a bread crumb-like texture. 
• Add 1/4 cup water and begin to knead the dough. 
• The dough should neither be too soft nor too thick. Wrap the dough with a damp muslin or cotton cloth. Allow it to rest for 10-12 minutes. 
• For the filling inside, melt a tablespoon of ghee in a pan and add a cup of freshly grated coconut.
• Stir and sauté the coconut for two minutes on low heat. Add in the chopped cashews, almonds, walnuts and raisins. 
• Now, add in one cup of grated jaggery. Stir well and saute the mixture for 2-3 minutes on low flame. Turn off the heat and sprinkle 1/2 teaspoon of cardamom powder. 
• Transfer the mixture onto a plate and allow it to come to room temperature. 
• Meanwhile, uncover the dough and knead it lightly again. Roll it and form a log, and cut it into equal portions. 
• Roll each piece of dough between the palms of your hands and gently flatten into a round or oval shape. 
• Dust some flour over the oval/round shaped portioned dough. Roll the dough into 4-5 inch diameter circle. 
• Brush some water on the edges of the circles. Place a tablespoon of the stuffing in the centre of the circle, keeping the edges empty. 
• Make sure you don’t over stuff as it becomes difficult to shape the nevris. 
• Fold from one side and seal the edges properly. With your fingertips, start pinching and pleating the pressed edges. 
• Keep pleating till 
• you reach the end. Ensure the edges are sealed properly as they might break while frying if not closed. 
• Prepare all the nevris in the same manner. 
• Keep the prepared nevris covered in a moist kitchen towel so they don’t dry out.

• Take a pan and pour 4 cups of oil in it. Once hot, deep fry the nevris one or two at a time. Cook on medium heat. 
• Once one side is crisp and golden, flip to the other side and cook for even browning and cooking. 
• Remove the nevris onto kitchen paper towels to absorb excess oil, if any. Once nevris cool down, store them in an air-tight container. You can also refrigerate for longer shelf life. 
• Serve the Goan nevris warm or at temperature.

• Fresh coconut is usually added in the nevris, but you could use desiccated coconut as well 
• In Goa, palm jaggery is used for the recipe. You can replace it with regular jaggery too 

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