Nevri

Ingredients

• Dough
• 2 tablespoons semolina (rawa)
• 2 tablespoons hot ghee
• 2 cups refined flour (maida)
• ¼ teaspoon salt
• ¾ cup milk
• Stuffing
• 1½ cups scraped fresh coconut 
• 1 cup fine semolina (barik rawa)
• 2 tablespoons chopped almonds
• 2 tablespoons chopped cashewnuts
• 3 tablespoons charoli
• ¼ teaspoon nutmeg powder
• ½ teaspoon green cardamom powder
• ¼ cup chopped raisins
• ¼ cup chopped black raisins
• ¾ cup powdered sugar
• 1 tablespoon melted ghee

Method

1. To make the stuffing, lightly dry roast the coconut in a non-stick pan. Transfer into a bowl and set aside to cool completely. 
2. Dry roast semolina till fragrant in the same pan. Transfer it into another large bowl and allow to cool completely.
3. Similarly, dry roast almonds, cashew nuts, and charoli in the same pan. Add nutmeg powder, and green cardamom powder and mix well. Transfer it with the semolina and allow to cool completely.
4. Add raisins and black raisins and mix well. Add the roasted coconut and powdered sugar and mix well.
5. Pour the ghee and mix till well combined. 
6. To make the dough, take semolina in a large bowl, add hot ghee and mix till well combined. Add refined flour, salt and milk, mix well and knead into a semi-stiff dough.  Cover with a damp muslin cloth and set aside for 10-15 minutes. 
7. To make each nevri, take a small portion of the dough and shape it into a ball. Grease the worktop with some ghee and place the dough ball on it and roll it into a small disc. Place a portion of the stuffing on one side of the disc. Apply some water on the edges, fold the disc in half and press to seal. Use a karanji cutter to shape the sides.
8. Heat sufficient oil in a kadai. Gently slide in a few neureos in the hot oil and deep-fry on medium heat till golden and crisp. Drain on absorbent paper. 
9. Allow the neureos to cool down to room temperature. 
10. Transfer them into a serving bowl and serve or store in an airtight container to serve whenever needed.