Once the daughter is married into a new
family, it is a tradition in Goa that the mother prepares and sends homemade
sweets and savories referred to as Voje to the extended family on the festive
occasions like Ganesh Chaturthi which includes festive goodies such as Tikhat
(spicy) or Godd (Sweet) Nevryo (Crispy Indian dumplings stuffed with dry
coconut fillings), Chiwda (a snack made with poha / flattened rice flakes),
Laddoos (made with Wheat flour /semolina/ Chickpea flour) and many more along
with the Vayna (5 coconuts tied with mangalsutra black beads given in some
families (to be used for the Gauri Pooja) along with some crackers for the kids
in the house and Maindolya kelyancho feno ( Kerala banana bunch ) is a specialty.
Ganesh
Chaturthi is an auspicious festival amongst the Hindu Goan community which is
celebrated with all the family getting together with lots of fun. The fun will
be missed this year but the goodies can be tried out for sure.
Tikhat
Nevryo is one of my favorites among the variety of goodies made by my mom and
this year I gave it a try myself. It is said that along with many Nevryos there
has to be a Modak hence made one too.
Here is
the recipe you can try out this Ganesh Chaturthi.
Do try
it out.
Ingredients
For the
dough
1 ½ cup All purpose flour or Maida
2 tbsp semolina or Rava
2 tbsp warm cooking oil
½ tsp salt
½ cup of warm water
For the
filling
1 cup
desiccated coconut
1/4th
cup grated jaggery
1/4th
tsp asafetida
1tsp
red chilli powder
2 tbsp
roasted white sesame seeds
Pinch
of salt
Cashew
nuts and raisins finely chopped
Oil for
frying
Procedure
In a
deep bottom vessel pour the all-purpose flour.
Add
semolina, salt, and warm oil to it. Mix well making a crumbly mix.
Add
warm water slowly making the stiff dough which is neither too soft nor too
hard. Cover it with a moist muslin cloth and let it rest for 30mins.
In a
flat bottom pan dry roast the desiccated coconut until followed by white sesame
seeds until slightly roasted.
In a
bowl add desiccated coconut, asafetida, chilly powder, roasted white sesame
seeds, salt, jaggery, chopped nuts, and mix well.
Now
divide the dough into small balls and roll each one into small flat wrappers.
Pour 1-
1 ½ tsp of the filling into each wrapper and fold it from one end to the other
making a half-circle shape. Shape the ends of the half-circle by chopping its
ends with the help of what we call ‘Chirney’ which means chopper used
especially for making of Nevri giving it nice zigzag ends.
Can
also, use something like a pizza cutter instead if available.
Heat a
wok, once it heats up well than only add the oil.
After
the oil is heated pour in 2 Nevris at a time. Turn it on the other side. Once
golden brown drain them for excess oil by holding it on the side of the wok and
also on a plate with tissue paper.
Serve
them hot and crispy.
Tips
and Notes
Tikhat
Nevryo can be stored in an airtight container for up to 1 week. It is important
to make sure that the coconut is well dried and roasted in case made at home or
just rightly roasted in case of using a desiccated version so that the filling
remains good for longer.
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