Pitticheao Neureo

Neureos are flaky pastries loaded with a sweet filling. These are prepared during festivals in Goa like Ganesh Chaturti, Diwali and Christmas. Christmas in Goa is incomplete without neureos. These are called neureos in Goa and Karanji in Maharashtra. We Goans prepare these neureos in every house but with different fillings. Pitticheao Neureo made with green moong dal. These were the only type of neureos that were made at my home since a kid. Lately we make the fresh coconut or the rawa neureos as well. Pitti neureos are my all-time favorite neureos. Thanks to my mom Francisca Fernandes for her guidance in making the filling. Do give this recipe a try , you will love them ! These neureos have a shelf life for about a month !
  • Passive
  • Prep
  • Cook
  • Servings


For the Neureo Dough / Outer cover:-
  • 1 cup All-Purpose Flour
  • 1/4 cup Fine Semolina
  • 1/2 tsp Salt
  • 1 tbsp Ghee (clarified butter, melted)
For the Filling:-
  • 1/2 cup Green Moong Dal
  • 1/2 cup Dessiccated Coconut (or use dry coconut/ copra grated)
  • 1/2 cup Granulated white sugar
  • 1 tsp cardamom powder
  • 1/4 tsp Salt
  • 2 tbsp Sesame seeds (optional, but I use it)
  • 15 Cashewnuts (chopped)


Prepare the Dough:-
  • 1 In a bowl, add the semolina along with 1/4 cup water(room temperature). Let the rawa soak for 15 minutes.
  • 2 In the rawa bowl, add the flour, salt, and melted ghee.
  • 3 Add more water (I used 1/4 cup water ) to knead to a smooth dough. Cover with a wet cloth (muslin cloth) and let the dough rest for 30 minutes.
Prepare the Filling :-
  • 4 In a pan add the green moong.
  • 5 Dry roast it on low flame till the moong chages color to brown. Transfer moong to another plate. Let it cool completely.
  • 6 In the same pan, dry roast the desiccated coconut.
  • 7 The coconut should change color to light brown. Transfer coconut to a plate.
  • 8 Dry roast the sesame seeds in the pan till light brown in color.
  • 9 Dry roast the cashew nut pieces till light brown in color.
  • 10 Once the moong is cooled completely, in a grinder, grind it to a fine powder.
  • 11 Grind sugar to fine powder, add to the moong powder, mix well.
  • 12 Add in the salt, sesame seeds, coconut and nuts.
  • 13 Mix well. Your pitti (or the filling ) is now ready.
Assemble the Neureos:-
  • 14 After 30 mins of the dough that was resting, divide it into 20 equal portions.
  • 15 Roll out each portion of the dough. Place 1/2 tbsp filling at the center of each circle.
  • 16 Apply water at the edges of the circle and fold gently , pressing gently at the edges. Trim the edges of the neureos with a neuri cutter.
  • 17 Prepare all neureos . (see notes below)
Deep Fry the Neureos:-
  • 18 In a deep frying pan/ vessel, add oil. Keep on medium low heat. Let the oil get heated up just right to deep fry neureos without turning them brown immediately! Add the neureos (few at a time).
  • 19 Deep fry them , flip them on other side.
  • 20 Deep fry till you get a lovely golden brown color on the covering. Drain the excess oil.
  • 21 Place on a paper absorbent towel. Store in air-tight containers). See recipe notes below.
  • 22 Serve as required ! Enjoy!!!

Recipe Notes

  1. Sesame seeds are optional.
  2. Nuts are optional as well.
  3. Re-use the dough trims of the circle. This dough should give you about 22-23 neureos.
  4. The filling is sufficient for 36-38 neureos , considering that you will be using 1/2 tbsp for each neuri.
  5. Store neureos in air-tight containers. Shelf life is about a month !

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