Who doesn't love nevris? I know I do! The crispy outer crust paired with the delicious filling - who cans resist? While deep frying is the traditional method, I try to avoid it whenever I can . So ,as a true Nevri lover ,I decided to create a baked version instead. And what better way to bring this idea to life than by using shortcrust pastry dough?
Short crust pastry dough is the easiest dough to learn and handle. So give this Baked nevris a try , you will definitely love this version. These baked version of nevris will keep up to a week outside in an airtight container.
Ingredients
300 gms plain flour
100 gms powdered sugar
150 gms chilled unsalted butter
Ice cold water for kneading
Gel colours optional
Kneading Method
Mix flour and powdered sugar together. Add the cubed chilled unsalted butter to the flour mixture using your fingertips break down the chilled butter into the flour till it resembles like bread crumbs. Bring the flour mixture together by adding a tbsp of ice cold water at a time and knead to a dough. wrap in cling film and refrigerate for 1 hour.
(If adding colours Separate into 3 to 4 parts
Add the colour of choice to each part of the dough
Use your finger tips to rub in the colour.)
For the filling
100 gms rawa /semolina
100 gms desiccated coconut
250 gms powdered sugar
50 gms raisins fry the raisins in little ghee and keep.
50 gms cashew nuts ground to powder
1 tsp cardamom powder
Add 1 tbsp ghee to the pan and add all the ingredients for the filling and cook till aroma arises and done
Remove the dough from the fridge. Only how much u need to roll at a time.
Roll into round shapes.
Pace in nevris mould ,fill one side with the filling, Wet the edges with water and seal. Brush with egg wash or milk
Bake in a preheated oven at 180degrees for 25 mins till undersides are lightly browned
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