Goan Neureos

1. 1
   prep · ~10 min

   Prepare the coconut-jaggery filling.

   1.In a heavy-bottomed pan, combine the freshly grated coconut and powdered jaggery.

   2.Cook on low heat, stirring continuously, until the jaggery melts and coats the coconut evenly.

   3.Continue cooking for 8-10 minutes until the mixture thickens and any liquid evaporates. It should be moist but not wet.

   4.Remove from heat and mix in the crushed cardamom seeds and grated nutmeg. Set aside to cool completely.

   TIPStir constantly to prevent the jaggery from burning. The filling should be dry to the touch when cool.
2. 2
   knead · ~20 min

   Knead the pastry dough.

   In a large bowl, mix all-purpose flour, semolina, salt, and softened ghee. Rub the ghee into the flour until the mixture resembles breadcrumbs. Gradually add cold water, a tablespoon at a time, and knead into a stiff, smooth dough. Cover with a damp cloth and rest for 20 minutes.

   TIPA stiff dough ensures crispy neureos. Do not add too much water.
3. 3
   prep · ~5 min

   Divide and roll the dough portions.

   1.Divide the rested dough into 12 equal-sized balls.

   2.Dust the work surface lightly with flour and roll each ball into a thin circle, roughly 4 inches in diameter.

   3.Cut the circle using a round cutter or a sharp bowl lid for uniform size if needed.
4. 4
   assemble · ~5 min

   Fill and shape the neureos.

   1.Place about 1 heaped tablespoon of the cooled coconut filling in the center of one half of the rolled circle, leaving the edges bare.

   2.Gently fold the other half over the filling to form a half-moon shape.

   3.Press the open edges firmly to seal. Use a neureo mould or a fork to crimp the edges tightly, ensuring no gaps.

   TIPSeal the dumplings completely—any leakage will cause the oil to splatter during frying.
5. 5
   fry · ~6 min

   Deep fry the neureos until golden.

   1.Heat oil in a deep pan or kadhai over medium heat. The oil is ready when a tiny piece of dough sizzles and rises gently.

   2.Carefully slide in 3-4 neureos at a time. Do not overcrowd the pan.

   3.Fry on medium-low heat, turning occasionally, until they are a deep golden brown and crisp on both sides (about 5-6 minutes per batch).

   TIPMaintain a medium-low flame; high heat will blacken the pastry without cooking it through to a crisp texture.
6. 6
   rest · ~10 min

   Drain and cool the neureos.

   Remove the fried neureos with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Allow them to cool completely to room temperature—they will crisp up further as they cool.

7. 7
   serve

   Store or serve the neureos.

   Once cooled, serve immediately or store in an airtight container. They stay crisp for up to 2 weeks and do not need refrigeration.

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