Neveri recipe(gujiya)

 

Neveri / Gujiya – Sweet Coconut Pastry

🪔 Festival Note

Neveri, also known as Gujiya in North India, is one of Goa’s most beloved festive sweets. Traditionally prepared during Diwali and Ganesh Chaturthi, its golden crisp shell hides a delicious filling. Families make different versions – with suji, coconut, jaggery, or even chana dal.

Servings: 3
Cooking Time: 15–20 minutes
Cuisine: Goan
Author: Puja Raghuvir Naik

📝 Ingredients

For the Dough:

1. Maida (all-purpose flour) – 1 cup
2. Rava (semolina/suji) – 2 tbsp
3. Salt – a pinch
4. Ghee – 1 tbsp
5. Water – as needed

For the Filling:

1. Rava – ½ cup
2. coconut 1/2 cup
3. cashew 8to 10 chopped
4. Sugar – ½ cup (adjust to taste)
5. Salt – a pinch
6. Ghee – 1 tbsp

For Frying:

1. Oil – for deep frying

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👩‍🍳 Method

Prepare the Dough:

1. In a bowl, mix maida, rava, salt, and ghee. Add water slowly and knead to make a soft, pliable dough. Cover and let it rest for 10–15 minutes.

Make the Filling:

1. In a pan, heat ½ tbsp ghee and roast rava until golden and aromatic. Set aside.
2. In another pan, heat the remaining ghee and add scraped coconut. Sauté till light golden, then add chopped cashews. Cook for a minute more.
3. Mix the roasted rava with coconut-cashew mix. Add sugar and a pinch of salt. Combine well and let the mixture cool completely.

Shape the Neveris:

1. Divide the dough into small marble-sized balls.
2. Roll each into a small round disk (like a puri).
3. Place 1–2 teaspoons of filling in the center.
4. Fold and seal the edges with a little water.
5. Use a gujiya cutter or press edges with a fork for design.

Deep Frying:

1. Heat oil in a kadai.
2. Fry the neveris one by one till golden brown.
3. Drain on tissue paper and let them cool before storing.

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💡 Cooking Tips

• Always cool the filling before stuffing.
• Coconut adds moisture, so fry well to avoid sogginess.
• Store in airtight containers—best enjoyed within 4–5 days.