Neureos for a Special Goan Christmas

Neureos for a Special Goan Christmas

Sum ♥ pls

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:

Neureo Ingredients

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)
Cherries optional
8 – 10 Elaichi (Cardamoms)
Hope your all set for some multi tasking, heat the ghee so its easy to mix with the maida.

heat some ghee

While the ghee is getting hot, roast the rawa on low flame until it turns light brown.

roast the rawa

As the rawa is getting roasted add the heated ghee to the maida.

add ghee to the maida

Sprinkle a pinch of salt and knead the dough.

knead the dough

Continue to knead until the dough becomes soft and keep it aside.

knead the dough into a ball and keep it aside

Once the rawa is roasted, add poppy seeds, sesame seeds and stir it well.

add some poppy seeds

add some sesame seeds

Pound the cardamom until its powdered.

crush the cardamom

Add some ghee in the center of the rawa mix.

make some place for the ghee

Fry the cashew nuts in the ghee.

fry the cashewnuts in the ghee

Before you mix the ghee with the rawa, add some raisins as well.

fry the raisins in the ghee as well

Now its time to add dessicated coconut and stir all th ingredients.

add the desicated coconut

Mix all the ingredients for the Neureou filling well.

mix all the ingredients

Put in the powdered cardamom and stir it up again.

add the elaichi powder

Add the powdered sugar to the rawa mixture and continue to stir.

add the powdered sugar

15_mix_all_the_ neureos_ingredients

 

You can drop in pieces of cherry if you like, this step is completely optional, and mix it.

add the cherry pieces to the mixture

The Neureo filling is ready for now, keep it aside and get back to the pastry dough.

17_the_ neureos_filling_is_readyDivide the dough into small balls and roll out into thin circles like chapatis.

flatten the pastry dough

Add a spoonful of the neureo filling in the center of the circle.

add a spoon full of filling in the center

Wet the edges of the neureo pastry so it doesn’t open up and sticks well.

20_add_water_to_the_edges_of_the_ neureo_pastry

Fold the pastry as shown in the picture, you can probably spread the filling a little along the center to make this process easier.

fold the pastry

You can use a fork to make a small design on the edges or a pastry wheel cutter.

using a fork on the ends for a design

Heat the oil in the pan and when hot its time to put in the Neureos.

fry the neureos in hot oil

Heres a bunch of Neureous just waiting to be fried!

24_bunch_of_ neureos_ready_to_fry

deep frying neureos

Turn the neureos when the side gets golden brown.

turn the neureos

When both sides turn golden brown you can take them off the fire.

remove when golden brown

Drain out the excess oil by placing it on a newspaper for a while.

place on a newspaper to drain out the excess oil

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 🙂

ready to eat neureos

A merry Christmas to all of you!

Clyde

Clyde

Hi, I'm the guy who does most of the work to keep this site up. It's something that i'm passionate about but wish I had more support to keep it synced with the vision I have of it 🙂

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 🙂
Clyde

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9 Responses to Neureos for a Special Goan Christmas

  1. Cheoy Lee January 22, 2012 at 11:42 am #

    This looks really fun to make =)

  2. Sam January 22, 2012 at 11:42 am #

    The preparation is detailed.. hope to try it soon.

  3. Lena Rashmin Raj September 27, 2012 at 7:41 am #

    woww…. full of goan recipes.. came to ur space from google and im so happy that i found you.. 🙂

    one query : do we add potatoes in prawns vindaloo?? i had tasted it several times and alwayz it served with potatoes.. i tried to make at home bt didnt like the taste of potatoes in it… any suggession ?

  4. Clyde December 8, 2012 at 6:22 pm #

    We don't put potatoes in Vindaloo, at least I haven't eaten it like that

  5. Anonymous December 10, 2012 at 1:16 pm #

    Vindaloo does not have patatoes in it… Whether its prawns or pork…many people add patatoes cause they think, aloo from vindaloo means patatoes, but that's not right.

  6. Delia November 4, 2013 at 2:01 am #

    I'm goan and just found your recipes by chance. Will be trying many of them as they seem very close to what my grandma used to make.Thanks so much-the illustrations make it so much easy.

  7. Lorraine Fletcher January 28, 2014 at 5:47 am #

    Thank you for the neureos recipe. will definitely try it. A Merry Christmas to you and your family.

  8. Cathy January 28, 2014 at 5:49 am #

    Clyde can u pls tell me approximately how many neuroes will this make

  9. bina December 18, 2015 at 11:58 am #

    Hello Clyde.
    After seeing all your Christmas Sweets,i would be making some for Christmas. Just a small query.can u tell me how many neories or kokad or coconut ice becomes in the quantity mentioned in the recipes.
    Thanks in advance. Regards.
    Bina.

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