Neureo
Recipe
neureo
Crispy fried pastries encasing a flavorful mix of coconut, nuts, and jaggery, delivering a delightful blend of sweetness and texture!
Rating
4.0/5
30+ people already loved this Recipe!
45 Mins
3 Ingredients
Attributes
Ingredients
for the outer cover: 250 grams all-purpose flour, 1 tsp salt, 1 tbsp ghee
for the filling: 1 tsp cardamom powder, 1 tbsp ghee, 1/4 cup chopped cashewnuts, 1/4 cup raisins, 1/4 cup chopped almonds
for the filling: 2 cups 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)
Method
Knead the flour with ghee, salt, and water. Keep dough aside, covered with a wet cloth for at least an hour.
In a pan, add water and sugar, and bring it to a boil. Add the nuts and raisins. Cook for about 2-3 mins.
Add the coconut and the ghee. Keep stirring.
Add cardamom powder and a pinch of salt. Cook the mixture for about 10-15 mins on low flame till all water is dried up completely. Cool this filling completely before using it.
Divide dough into 36 small balls. Take a few balls at a time and roll out into a circle. Put filling on each circle.
Seal opposite edges using water to form a moon shape. Using a Neureo cutter (or use a pizza cutter) cut the edges for a neater finish.
Keep neureos ready for deep frying on a flour-dusted parchment paper or a plate.
Deep fry neureos on medium low flame, till you get a nice golden brown color on the crust.
Drain neureos on a paper towel.
Cool completely. Store in an airtight container.
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