Goan Neureos

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 1.5 cups of all-purpose flour, 2 tbsp of fine semolina, and 0.25 tsp of salt.
   • Add 3 tbsp of melted ghee. Rub the ghee into the flour mixture with your fingertips until it resembles coarse breadcrumbs. This step is crucial for a flaky pastry.
   • Gradually add water, a little at a time, and knead for 8-10 minutes to form a firm and smooth dough. It should be stiffer than chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Prepare the Sweet Filling

   • Heat 2 tbsp of ghee in a heavy-bottomed pan over low-medium heat. Add 0.5 cup of semolina and roast for 5-7 minutes, stirring continuously, until it's fragrant and turns a light golden color. Transfer to a large bowl.
   • In the same pan, dry roast the grated coconut for 2-3 minutes until it's aromatic and loses its moisture. Add this to the semolina.
   • Next, dry roast the chopped cashews, almonds, and poppy seeds for 1-2 minutes until they are lightly toasted. Add them to the bowl.
   • Allow the roasted mixture to cool down completely to room temperature. This is very important to prevent the sugar from melting.
   • Once cooled, add 0.75 cup of powdered sugar and 0.5 tsp of cardamom powder. Mix everything thoroughly until well combined.
3. 3

   Shape the Neureos

   • After the dough has rested, knead it again for a minute. Divide the dough into 16-18 equal-sized small balls.
   • Take one ball and roll it into a thin circle (puri) about 4 inches in diameter. Keep the remaining dough balls covered to prevent them from drying out.
   • Place 1 to 1.5 tablespoons of the prepared filling onto one half of the rolled circle, leaving a 1/2-inch border along the edge.
   • Apply a little water to the edges of the circle with your fingertip. This will help seal the pastry.
   • Carefully fold the other half over the filling to form a half-moon shape. Gently press the edges together to seal them completely.
   • To secure the seal and create a decorative edge, you can either press the edges with a fork or use a special neureo/karanji cutter.
4. 4

   Fry the Neureos

   • Heat the vegetable oil in a deep pan or kadai over medium heat. To check if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface gradually.
   • Carefully slide 3-4 neureos into the hot oil, ensuring not to overcrowd the pan.
   • Reduce the heat to low-medium and fry the neureos, turning them occasionally, for about 6-8 minutes per batch, until they are golden brown and crisp on both sides.
   • Remove the fried neureos with a slotted spoon, allowing excess oil to drain back into the pan. Place them on a wire rack or a plate lined with paper towels.
5. 5

   Cool and Store

   • Let the neureos cool down completely to room temperature before storing.
   • Once cooled, store them in an airtight container to maintain their crispness. They can be stored for up to 2 weeks.