Ingredients

For the Outer Cover Mixture:-

• 2 large Sweet Potatoes
• 1/3 cup Whole wheat flour
• 1/8 tsp Salt

For the Stuffing:-

• 1/3 cup Jaggery (preferably Cane jaggery)
• 1/8 tsp Salt
• 3/4 cup Freshly grated coconut
• 6 Cashewnuts (broken into pieces, optional)
• 1/2 tsp cardamom powder
• 1/2 cup Pure ghee (for shallow frying)

Instructions

Prepare Mixture for Outer Cover:-

• 1 Wash, boil (I cooked in pressure cooker for 3 whistles on high flame) and peel the sweet potatoes.
  
• 2 Mash the sweet potatoes and add in the flour and salt.
  
• 3 Mix well. Cover and keep in the fridge for at-least 30 minutes. (So that the mixture isn't too sticky).
  

Prepare the Stuffing:-

• 4 In a small pan, add 3 tbsp water and add the jaggery pieces. Let the jaggery melt.
  
• 5 Add the coconut and mix well. Cook till all water is dried up.
  
• 6 Add the salt, cardamom powder and nuts.
  
• 7 Mix well. Keep mixture aside to cool.
  

Assemble and Fry the Neureos:-

• 8 Take 2 plastic sheets. Oil your palms of your hands, scoop out some potato dough mixture, make a ball and place in between the plastic sheets. Roll out very lightly into a 3-4 inch circle.
  
• 9 Place sufficient stuffing on one side as shown.
  
• 10 Close the neuri (very delicately, this part is bit tricky).
  
• 11 Prepare neureos till all mixture is utilized and place them on a plate.
  
• 12 Heat ghee in a shallow pan and fry them on low heat (as they tend to brown out very quickly, they tend to get a black coating very soon, so be careful while frying them).
  
• 13 Fry on both sides till a nice golden brown color.
  
• 14 Allow them to cool at room temperature or serve them warm! These are very yummy....trust me !