Authentic Goan Neureos Recipe: A Festive Sweet Delight

Ingredients

  • 2 cups all-purpose flour
  • 1 cup semolina
  • 1/2 cup ghee (clarified butter)
  • 1/2 cup water
  • 1 cup grated coconut
  • 1 cup sugar
  • 1/2 cup chopped cashews
  • 1/2 cup sultanas or raisins
  • 1/2 teaspoon cardamom powder
  • 1 tablespoon poppy seeds
  • Vegetable oil for deep frying

Steps and instructions

  1. In a large bowl, combine the all-purpose flour and semolina. Add the ghee and water. Knead well to make a stiff dough. Cover and set aside.
  2. In a frying pan, roast the grated coconut until it's slightly brown. Set aside.
  3. In the same pan, roast the cashews until they're golden. Set aside.
  4. In a large bowl, combine the roasted coconut, cashews, sugar, sultanas or raisins, cardamom powder, and poppy seeds. This is your filling for the Neureos.
  5. Divide the dough into small balls. Roll out each ball into a small round. Place a spoonful of the filling in the center of each round. Fold the dough over the filling to form a half-circle. Press the edges together to seal.
  6. Heat the vegetable oil in a deep frying pan. Once the oil is hot, fry the Neureos in batches until they're golden brown. Be sure to turn them occasionally for even frying.
  7. Remove the Neureos from the oil and drain them on paper towels. Allow them to cool before serving or storing in an airtight container.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier version.
  • Replace semolina with rice flour for a gluten-free option.
  • Experiment with different fillings such as jaggery (unrefined cane sugar) and coconut, chocolate and nuts, or sweetened lentil paste.
  • Add a teaspoon of rose water or saffron strands to the filling for enhanced flavor.
  • For a savory version, substitute the sweet filling with a mixture of spiced mashed potatoes, peas, and onions.
  • Try using different types of nuts such as almonds, pistachios, or walnuts in the filling.
  • Instead of deep frying, bake the Neureos in the oven for a healthier alternative.
  • Make a vegan version by replacing ghee with coconut oil and using a plant-based milk or water in the dough.
  • Add a pinch of nutmeg or cinnamon to the filling for a warm and aromatic twist.
  • Include dried fruits like chopped dates or figs in the filling for added sweetness and texture.

Recipe overview

Neureos are a delicious sweet treat that are commonly prepared for special occasions and festivals in Goa, India. They are similar to empanadas, featuring a crispy outer shell made from a blend of all-purpose flour and semolina, and a sweet, flavorful filling that includes ingredients like grated coconut, cashews, sultanas, and cardamom. This recipe will guide you step by step in creating these festive delights, from preparing the dough and filling, to shaping and frying the Neureos. Relish the perfect balance of crunchiness from the outside and the soft sweet filling within, and enjoy a truly authentic Goan treat. Prepare to be wowed by the delightful explosion of flavors and textures with every bite!

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all or part of the all-purpose flour, but it may result in a slightly denser texture.
  2. Can I use vegetable ghee instead of regular ghee? Yes, you can use vegetable ghee as a substitute for regular ghee if you prefer a non-dairy option.
  3. Can I use shredded coconut instead of grated coconut? Yes, you can use shredded coconut instead of grated coconut, but the texture of the filling may be slightly different.
  4. Can I add other nuts or dried fruits to the filling? Absolutely! Feel free to experiment and add your favorite nuts or dried fruits to personalize the filling to your taste.
  5. Can I bake the Neureos instead of frying them? While traditionally Neureos are deep-fried, you can try baking them in the oven at 350°F (175°C) for about 20-25 minutes or until they turn golden brown.
  6. How long can I store the Neureos? When stored in an airtight container, Neureos can last for up to 2 weeks at room temperature.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine the flour, semolina, ghee, and water for the dough.
  • Frying Pan - A pan for roasting the grated coconut and cashews.
  • Rolling Pin - A utensil for rolling out the dough into small rounds.
  • Filling Spoon - A spoon for measuring and placing the filling onto the dough rounds.
  • Deep Frying Pan - A pan for deep frying the Neureos in vegetable oil.
  • Paper Towels - To drain the fried Neureos and remove excess oil.
  • Airtight Container - For storing the Neureos once they have cooled.

Origin stories

Neureos are a beloved sweet treat hailing from the exotic coastal lands of Goa, India. They are traditionally prepared during the festive season of Christmas, as well as other special occasions, making them a dish steeped in cultural significance. The culinary journey of Neureos is deeply intertwined with Goa's rich Portuguese history, evident in the dish's undeniable resemblance to the Portuguese "empada", a stuffed pastry. The evolution of this recipe, from the European influenced Goan cuisine to every Goan household's beloved dessert, is a testament to the beautiful blend of cultures Goa represents. The star ingredient, coconut, is a staple in Goan cuisine, symbolizing the region's lush coastal geography. The art of making Neureos is often passed down through generations, preserving a piece of Goan tradition with every delicious bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.