Name: Nevri / Steamed Karanji (Carrot-turmeric flavoured) recipe by Sujata Hande-Parab at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: Rice flour - 1 ¼ cup (good quality, basmati rice flour); Carrot Puree – ¾ cup; Ghee – 1 tbsp.; salt to taste; Turmeric Leaves – 2-3 (wash and cut into small squares); For Stuffing – Fresh Grated coconut – 1cup; Grated Jaggery – ¼ cup (Adjust as per your sweetness preference.); Cardamom powder – 1 tsp; Nutmeg powder – 1/4 tsp; White sesame seeds- 1 tbsp; For Garnishing –grated fresh coconut.; For serving – Ghee (Optional)

ABOUT Nevri / Steamed Karanji (Carrot-turmeric flavoured) RECIPE

Nevri is a traditional Maharashtrian sweet delicacy and is been prepared and served in marriages, religious functions or as a dessert. In this recipe I have prepared coconut-jaggery stuffing and stuffed in the caroot-rice flour dough circles shaping them like halfmoon or Nevri or steamed karanji and steamed in turmeric leaves infused water. It is mainly been prepared in Ganpati Festival or fasting days as a navaidya to God.

Ingredients Serving: 4

Rice flour - 1 ¼ cup (good quality, basmati rice flour)
Carrot Puree – ¾ cup
Ghee – 1 tbsp.
salt to taste
Turmeric Leaves – 2-3 (wash and cut into small squares)
For Stuffing – Fresh Grated coconut – 1cup
Grated Jaggery – ¼ cup (Adjust as per your sweetness preference.)
Cardamom powder – 1 tsp
Nutmeg powder – 1/4 tsp
White sesame seeds- 1 tbsp
For Garnishing –grated fresh coconut.
For serving – Ghee (Optional)

Instructions

For Stuffing – Heat pan. Add grated Jaggery. Stir continuously until jaggery dissolves.
Add Fresh grated coconut. Mix well until combined.
Add cardamom, nutmeg powder. Cook until the water dries up and mixture is cooked & dry. Keep the mixture aside to cool.
For carrot-rice flour Dough– In a pan, add ghee, carrot puree and salt. Let it boil. Once boiled add rice flour, slowly and keep mixing till it forms a dough. Do this on low flame. (If required add more warm puree)
Switch off the flame. Cover and keep aside for 10 minutes. Mix it well until semi-soft dough.
Cover rolling board with cling wrap or muslin cloth. Apply some oil on ball and cling wrap. Roll the same into large 5-6-inch circle.
With the help of round cutter (3.5 – 4 inch) cut the same into 4-5 thin round circles about 3-4-inch diameter
Put 1-2 tsp of coconut stuffing in the center and apply some ghee with your finger tip or with a small pastry brush towards the circumference.
Lift one side of the edge and fold it to the other side and press. Take fork and press again the outer side till it give nice mark and shape. It will look like a gujiya or karanji or Nevri.
Prepare all Nevris in this way and keep them covered under a moist napkin.
Heat water in idli cooker or steamer. Add few chopped turmeric leaves.
Grease Idli molds or steamer with oil/ghee. Align turmeric leaves in each mold. Arrange prepared Nevris keeping a gap in between them. make sure that it should not touch with each other.
Brush some ghee on top of them and coat the top with White sesame seeds.
Steam the same for 5 to 6 minutes till the outer cover becomes transparent. The steaming time may vary upon the thickness of outer cover.
When you touch them, it should not feel sticky to you. Also, they will have a transparent look.
Serve hot with ghee or as it is.

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