For all the people who requested Neureos, you can consider this to be our Christmas gift to you. As promised right in time for Christmas, wish we could put this up earlier but as they say better late then never 🙂
Before we indulge our selves, a quick fact, as usual, people who know your Goan history please feel free to add in the comments about how Neureos came about.
Neureos are part of consuada, (sweets sent to neighbors and relatives) and has been heavily influenced by hindu cooking, along with kalkals and shankarpalis.
Nuereo Ingredients for the Pastry:
1/4 kg sieved Maida
1 table spoon Melted Ghee
1/2 tea spoon Salt
A little warm water for kneading
Nuereo Ingredients for the Filling:
100 gms Rawa
2 table spoons Roasted Sesame Seeds
2 table spoons Khus khus (poppy seeds)
200 gms dessicated Coconut
Powdered Sugar as per taste
2 – 3 Table spoons broken Cashewnuts
2 – 3 Table spoons raisins (Kis mis)
8 – 10 Elaichi (Cardamoms)
Hope your all set for some multi tasking, heat the ghee so its easy to mix with the maida.
While the ghee is getting hot, roast the rawa on low flame until it turns light brown.
As the rawa is getting roasted add the heated ghee to the maida.
Sprinkle a pinch of salt and knead the dough.
Continue to knead until the dough becomes soft and keep it aside.
Once the rawa is roasted, add poppy seeds, sesame seeds and stir it well.
Pound the cardamom until its powdered.
Add some ghee in the center of the rawa mix.
Fry the cashew nuts in the ghee.
Before you mix the ghee with the rawa, add some raisins as well.
Now its time to add dessicated coconut and stir all th ingredients.
Mix all the ingredients for the Neureou filling well.
Put in the powdered cardamom and stir it up again.
Add the powdered sugar to the rawa mixture and continue to stir.
You can drop in pieces of cherry if you like, this step is completely optional, and mix it.
The Neureo filling is ready for now, keep it aside and get back to the pastry dough.
Add a spoonful of the neureo filling in the center of the circle.
Wet the edges of the neureo pastry so it doesn’t open up and sticks well.
Fold the pastry as shown in the picture, you can probably spread the filling a little along the center to make this process easier.
You can use a fork to make a small design on the edges or a pastry wheel cutter.
Heat the oil in the pan and when hot its time to put in the Neureos.
Heres a bunch of Neureous just waiting to be fried!
Turn the neureos when the side gets golden brown.
When both sides turn golden brown you can take them off the fire.
Drain out the excess oil by placing it on a newspaper for a while.
It time to bite into a crispy goan sweet filled with the richness of the fruits of goa, coconuts and cashews. Neureos tastes lovely fresh, store it in an air tight container if not consuming immediately. Trust me your going to polish these off 🙂
A merry Christmas to all of you!
I keep pushing myself and love innovating in the kitchen.Hope you see my smiling face more often, that just means there will be more recipes coming up. <3 Peace and Love Always 🙂