Neureos (Christmas pastries)
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Crescent-shaped fried pastries filled with coconut, jaggery or sugar, cardamom and dried fruit, made for the Goan Christmas sweet tray.
Region: GoaOccasion: Christmas (and, as nevri, Ganesh Chaturthi in Hindu homes)Time: 1 hr 30 minServes: 24 pastriesVegetarian
Ingredients
- 2 cups maida (refined flour)
- 3 tbsp ghee
- Pinch of salt
- About ½ cup water or coconut milk
- 2 cups grated coconut
- ¾ cup sugar or grated jaggery
- 2 tbsp roasted sesame seeds
- 2 tbsp raisins and chopped cashews
- ½ tsp cardamom powder
- Oil for deep frying
Method
- Rub the ghee and salt into the flour and add enough water or coconut milk to make a firm dough. Cover and rest for 30 minutes.
- Cook the coconut and sugar or jaggery together until dry. Mix in the sesame, raisins, cashews and cardamom and cool.
- Roll the dough thin and cut into rounds of about 10 cm.
- Place a spoon of filling on each round, fold into a half moon and seal the edges by pressing and crimping, or with a pastry cutter.
- Deep-fry a few at a time on medium heat until golden. Drain and cool before storing in an airtight tin.
History
Neureos are close cousins of the karanji and nevri made in Goan Hindu homes for Ganesh Chaturthi, showing the shared roots of Goan festive cooking.
Significance
Neureos are one of the main items of kuswar, the tray of Christmas sweets Goan Catholic families make at home and share with neighbours and friends.