Neureos

Ingredients

For the Cover
125 gms All Purpose Flour
1/2 Tsp Salt
1/2 Tbsp Ghee(Clarified Butter)
1/4 Cup of Water or as required for Kneading the dough

For the Filling
1/2 Cup Coconut, Grated
1/2 Cup Semolina or Rava
1/4 Cup Sugar, Powdered
1/4 Cup of Mixed Dry Fruits i.e Raisins and Cashewnuts
1/2 Tbsp Sesame Seeds
1/4 Tsp Cardamom Powder
40 gms Butter

Oil for deep frying

Servings / Time

20 Pieces / 2 Hours

Preparation

1. Mix flour, salt, ghee and water and knead to form a nice soft dough. Keep the dough aside for an hour once kneaded and cover it with a moist cloth.

2. Now as the dough is kept aside, prepare the filling.

3. For the filling, take a pan, add 1 tbsp of butter, roast dry fruits cashew nuts and raisins. Once roasted keep them in a bowl.

4. Next, roast the sesame seeds in the same pan and add them to the same bowl as above.

5. Separately roast the coconut in the same pan until golden brown and give off an aroma. Add to the same bowl of cashew nuts, raisins, and sesame seeds. Roast the semolina or rava over medium heat until it gives off an aroma and add to the above-roasted ingredients to the bowl.

6. Put all the above ingredients together along with the sugar and 40 gms butter. Over medium heat mix everything until the sugar and butter start to melt. Add the cardamom powder and turn off the flame. The filling should be crumbly.

7. After an hour, knead the dough again, take off a small ball from the dough and roll out to a thin sheet.

Take a small vessel of the circular shape of diameter 10.5 cms. Press the vessel to the rolled sheet to form circular shapes from the rolled sheets as in the image.

Fill out the circular shapes with 1/2 tablespoon of the prepared filling. Dip your finger in water and cover the circular edges with water with your finger and close the circularly shaped dough by pressing onto one side.

Seal the side by pressing the ribs of the fork to the side.

8. Neureos are ready to fry now, flour a tray and place them on a tray.

9. Heat oil in a pan for deep frying. Once hot add the neureos. Fry until golden brown. Place on a paper towel once fried to absorb excess oil.

10. Allow the neureos to cool, once cooled place them into an air tight container.

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