Ingredients

For the Filling:-

• 2 cup Desiccated coconut or sweetened shredded coconut
• 1/2 cup Water
• 1/4 cup sugar (Use ¼ cup if sweetened coconut is used, otherwise use ½ cup sugar for desiccated coconut)
• 1 tsp cardamom powder
• 1 tbsp Ghee (Clarified butter)
• 1/4 cup Cashewnuts (Chopped)
• 1/4 cup Raisins
• 1/4 cup Almonds (Chopped)

For the outer cover:-

• 250 grams All-Purpose Flour
• 1 tsp Salt
• 1 tbsp Ghee (Clarified butter)

Instructions

Prepare dough for outer cover:-

• 1 Keep all the ingredients ready.
  
• 2 Knead the flour with ghee, salt and water. Keep dough aside, covered with a wet cloth for at least an hour.
  

Make the filling:-

• 3 In a pan, add water and sugar, bring it to a boil. Add the nuts and raisins. Cook for about 2-3 mins.
  
• 4 Add the coconut and the ghee. Keep stirring.
  
• 5 Add cardamom powder and a pinch salt. Cook mixture for about 10-15 mins on low flame till all water is dried up completely. Cool this filling completely before using it.
  

To assemble the neureos:-

• 6 Divide dough into 36 small balls. Take few balls at a time and roll out into a circle. Put filling on each circle.
  
• 7 Seal opposite edges using water to form moon shape. Using neureo cutter(or use pizza cutter) cut the edges for a neater look.
  
• 8 Keep neureos ready for deep frying on a flour dusted parchment paper or a plate.
  
• 9 Deep fry neureos on medium low flame, till you get a nice golden brown color on the crust.
  
• 10 Drain neureos on a paper towel.
  
• 11 Cool completely. Store in an air tight container. (See recipe notes below). Serve these neureos and enjoy!!!
  

Recipe Notes

1. Keep the dough for at Least an hour to ferment. Do not work with the dough immediately after kneading.
2. Make sure the filling isn’t moist.
3. Store the neureos for not more than 6-7 days!