Ingredients:
For the Filling:
- 1 cup desiccated coconut
- 1/4 cup semolina (rava)
- 1 tbsp charoli (optional)
- 2 tsp poppy seeds
- 1 tbsp raisins
- 6 tbsp powdered sugar
- Cardamom powder in small amount (a pinch)
- 1 tbsp ghee
For the Dough:
- 1 cup all purpose flour (maida)
- 1 tbsp ghee
- Pinch of salt
- Water (as wished)
For Frying:
- Oil for deep fry
Step by Step Instructions:
- Filling Preparation:
- Dry roast semolina until we get golden brown texture.
- Add ghee and sauté charoli, poppy seeds, and coconut in a pan and cook till you get golden color.
- Mix in the roasted semolina and wait to cool.
- Mix sugar power, raisins, and cardamom powder and mix well and keep it aside.
- Making of Dough:
- Take flour, ghee, and salt and mix then well.
- Add water progressively to form a good, clean dough. Cover with a moist fabric and rest for 1 hour.
- Shape the Neureos:
- Divide dough into small balls and roll every into a thin four inch circle.
- Place 1 tbsp of filling inside the middle. Moisten the edges with water.
- Fold into a halfmoon and seal with the use of a mould or fork. Trim excess dough.
- Fry to Perfection:
- In medium flame heat the oil in a pan. Fry Neureos in batches till becomes golden brown.
- To drain the extra oil keep it aside.
- To store make sure it is cool completely.
Storing & Serving Tips:
- Store Neureos in an airtight box for up to two weeks.
- Neureos can be served as a part of a festive platter with other Indian chocolates like kulkuls and rose cookies.
- They pair superbly with masala chai or espresso for the holiday gatherings.
Neureos are greater than only a dessert-they’re a symbol of Goan hospitality and the pleasure of festive cooking. Whether you are celebrating Christmas in Goa or bringing a flavor of the coast in your very own kitchen, these golden crescents are positive to delight.
