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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. |
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2 |
In the rawa bowl, add the flour, salt, and melted ghee. |
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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. |
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Prepare the Filling :- |
4 |
In a pan add the green moong. |
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5 |
Dry roast it on low flame till the moong chages color to brown. Transfer moong to another plate. Let it cool completely. |
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6 |
In the same pan, dry roast the desiccated coconut. |
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7 |
The coconut should change color to light brown. Transfer coconut to a plate. |
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8 |
Dry roast the sesame seeds in the pan till light brown in color. |
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9 |
Dry roast the cashew nut pieces till light brown in color. |
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10 |
Once the moong is cooled completely, in a grinder, grind it to a fine powder. |
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11 |
Grind sugar to fine powder, add to the moong powder, mix well. |
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12 |
Add in the salt, sesame seeds, coconut and nuts. |
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13 |
Mix well. Your pitti (or the filling ) is now ready. |
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Assemble the Neureos:- |
14 |
After 30 mins of the dough that was resting, divide it into 20 equal portions. |
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15 |
Roll out each portion of the dough. Place 1/2 tbsp filling at the center of each circle. |
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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. |
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17 |
Prepare all neureos . (see notes below) |
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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). |
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19 |
Deep fry them , flip them on other side. |
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20 |
Deep fry till you get a lovely golden brown color on the covering. Drain the excess oil. |
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21 |
Place on a paper absorbent towel. Store in air-tight containers). See recipe notes below. |
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22 |
Serve as required ! Enjoy!!! |
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Very delicious neuris, first time I tried this filling. pls put up d receipe for authentic Goan kulkuls also.
Thanks a lot.
Merry Christmas in advance.
Ludy Rebello
Thanks for your recipe.. my mum used to make it with roasted channa powder mixed with powdered sugar, black sesame seeds and raisins..
hi linda
thats what i was wondering when members at food groups asked me if it was same as chana powder ? so you meant besan flour???
My mother use to roast chana and remove skin and with that roasted chana dal she use to make powder in that she use to add cane jaggery (or some time powder sugar),black sesame seed ,elaichi powder , dry coconut powder ,kaju nut. That use to taste so good.
oh okay.
Thanks so much leonita for sharing π
Thanks to u for all good recipes that u share .
You are most welcome Leonita and thank you so much for the appreciation π
Even my mother i actually wanted that recipe
ππ»
Thank u. I will try your recipe. God less
Your most welcome Carmen π do try it out and share your feedback with me π
Thank you for the recipe Xanti. The filling is delicious and so easy to make . Just finished making Neuros. Thanks again.
Wow ! Lovely !
Thank you Joyce for sharing your lovely feedback with me π
Hi Xanti. Can you tell me, 1 cup equals how many grams in weight?
I tried your bebinca recipe. The taste was good. Have to work on the baking though. Thank you for sharing your recipes.
Hi Loretta
Grams in weights will be different for each ingredient… wonβt be the same .
Please use an online converter to check this out π
Shanti, making these today!
thanks so much π Do share your feedback and let me know how they turned out π
From what I know my mother used to make the filling from channa dal and nor morong dal, have never tried it but will do try it this time
Ok
Thanks a ton Xanti for sharing all your recipes. Tried many of them and outcome was fabulous. Compliments of the season and wishing you in advance Happy New Year 2021. God bless you and your family with good health,bpeace and happiness.
Thank you