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Aye, Kya Bolti Public! Let’s Make Some Divine Neureos!

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Chef Curry Do’pyaza

Aye, Kya Bolti Public! Let’s Make Some Divine Neureos!

Namaste, my lovely food-loving family! Kem cho? Kai zhala? (How are you?) Chef Curry Do’pyaza here, back in your lives with a recipe that’s close to my heart – Neureos! These sweet, crispy, coconut-filled pastries are pure magic, I tell you.

Neureos are synonymous with joy, laughter, and togetherness. In Goa, they are an absolute must-have during Christmas! Every Goan household is buzzing with activity as families gather to make these delicious treats. You’ll find them gracing tables during Diwali in Maharashtra, too! They are traditionally made during festivals or special occasions. They are a labour of love, a sweet symbol of celebration.

A Little Slice of History, My Darlings

The history of Neureos is as rich and delightful as the pastry itself. It is believed to have Portuguese influences, with its origins dating back to the colonial era. It is a fusion of cultures, where Indian spices meet European pastry techniques, resulting in a unique and delicious treat. Passed down through generations, each family has their own special twist, their secret ingredient that makes their Neureos extra special.

Let’s Get Cooking!

Preparation Time: 45 minutes
Cooking Time: 20-25 minutes

What You’ll Need (Ingredients List):

For the Filling:

  • 2 cups Grated fresh Nariyal (Coconut)
  • 1 cup Shakkar (Sugar)
  • 1/2 tsp Elaichi Powder (Cardamom Powder)
  • 1/4 tsp Jaiphal Powder (Nutmeg Powder)
  • 2 tbsp Sooji (Semolina)
  • 2 tbsp Kishmish (Raisins)
  • 2 tbsp Charoli (Chironji nuts) – optional, but adds a lovely crunch!

For the Dough:

  • 2 cups Maida (All-Purpose Flour)
  • 2 tbsp Ghee (Clarified Butter), melted
  • Pinch of Namak (Salt)
  • Water, as needed

Other:

  • Tel (Oil) for deep frying

Let’s Get Started (Step-by-Step Instructions):

  1. Make the Delicious Filling: In a heavy-bottomed pan, mix together the grated coconut, sugar, cardamom powder, and nutmeg powder. Cook on medium heat, stirring constantly, until the sugar melts and the mixture thickens. This will take about 10-15 minutes.
  2. Add the Extras: Stir in the semolina, raisins, and chironji nuts. Cook for another 2-3 minutes until the semolina is lightly toasted. Remove from heat and let it cool completely. The aroma is just divine, isn’t it?
  3. Prepare the Dough: In a large bowl, combine the flour, melted ghee, and a pinch of salt. Gradually add water, mixing until a firm, smooth dough forms. Knead the dough for 5-7 minutes until it is soft and pliable.
  4. Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making the Neureos easier to roll.
  5. Roll and Fill: Divide the dough into small, equal-sized balls. On a lightly floured surface, roll each ball into a thin, oval shape.
  6. Fill ‘Em Up: Place a spoonful of the coconut filling in the center of the oval. Gently fold one half of the dough over the filling to form a half-moon shape.
  7. Seal the Edges: Press the edges firmly together to seal. You can use a fork to create a decorative pattern along the edges. This also helps to seal them properly!
  8. Fry to Golden Perfection: Heat oil in a deep frying pan or wok over medium heat. Carefully drop the Neureos into the hot oil, a few at a time. Fry until they are golden brown and crispy on both sides.
  9. Drain and Cool: Remove the Neureos from the oil and place them on a paper towel-lined plate to drain excess oil. Let them cool completely before serving.

Chef Curry’s Top Tips for the Best Neureos:

  • Don’t overcook the filling: You want it to be moist but not too runny.
  • Seal the edges properly: This prevents the filling from leaking out during frying.
  • Fry on medium heat: High heat will cause the Neureos to brown too quickly on the outside while remaining uncooked inside.
  • Patience is key: Let the dough rest properly and fry the Neureos in batches to avoid overcrowding the pan.

Different Cooking Methods for Different Folks:

  • Gas Stove: The traditional method, works perfectly!
  • Induction Stove: Adjust the heat settings carefully to avoid burning.
  • Air Fryer: Preheat your air fryer to 350°F (175°C). Lightly brush the Neureos with oil and air fry for 8-10 minutes, flipping halfway through, until golden brown. This is a healthier option!
  • Oven: Preheat your oven to 350°F (175°C). Place the Neureos on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
  • Microwave: Not recommended, as the Neureos won’t get crispy.

Nutritional Information (Approximate, per Neureo):

  • Calories: 150-200
  • Fat: 8-12g
  • Carbohydrates: 15-20g
  • Protein: 2-3g

Serving Suggestions:

  • Serve these delectable Neureos as a sweet treat after a meal.
  • Enjoy them with a cup of hot chai or coffee.
  • Pack them in a box and gift them to your loved ones during festivals.
  • Simply enjoy them on their own, whenever you crave a sweet and satisfying snack!

Time to Get Cooking, Friends!

So there you have it, my friends! A simple, yet incredibly delicious recipe for Neureos that will surely bring joy to your home. I urge you to try this recipe and share the love by making them for your friends and family. They’ll thank you for it, I promise!

Happy cooking, and remember, the best ingredient is always love!

Yours truly,

Chef Curry Do’pyaza.