Goan Nevri, also popularly known as Neveri, is a widely gobbled Goan dish that eventually caught on with the Maharashtrian palate as well. Usually whipped up during the festive season, the Goan Nevri is a steamed gujiya or karanji stuffed with a mix of coconut and jaggery. Though it can also be deep-fried.
The stuffing makes the nevri sweet to taste and juicy in texture while steaming it makes it a healthy dish to snack on. Follow this recipe to steam a batch of Goan Nevri at home!
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Print Recipe Jaggery & Coconut filled Goan Nevri
Steamed rice flour dumplings filled with coconut and jaggery.
For The Stuffing
Mix the coconut and jaggery well.
Heat this mixture on medium low heat.
Add cardamom powder and mix it. Stir continuously to avoid burning.
Turn the heat off once the mixture is thick.
For The Covering
Boil the water with a pinch of salt and oil.
When the water comes to a boil, turn down the heat to low and stir in the rice flour.
Cover and let the dough form. After 2 minutes remove it from heat.
Put the dough in a plate and knead it while it’s still hot. If required add little warm water and oil.
Divide it into equal-sized balls.
For The Nevri
Take one dough ball and press it between your palms to make a disc.
Put 1-tablespoon coconut mixture in the center of disc and fold over the other half.
Prepare the rest of the nevri like this.
Steam the nevris in a pressure cooker without the whistle till cooked.
You could fry up the steam nevris too.