Crispy fried pastry half-moons stuffed with coconut, sesame and jaggery — the Goan Christmas sweet that is made in large batches and distributed as gifts.
Ingredients
For the pastry:
2 cups all-purpose flour (maida)
2 tbsp ghee — rubbed into flour
A pinch of salt
Warm water — to knead a firm dough
Oil for deep frying
For the filling:
1.5 cups freshly grated coconut
3/4 cup jaggery — grated
3 tbsp sesame seeds — dry-roasted
1/4 tsp cardamom powder
1/4 tsp nutmeg
Method
Make filling: combine grated coconut, grated jaggery, roasted sesame seeds, cardamom and nutmeg in a pan.
Heat on low-medium stirring for 5 minutes until jaggery melts and binds everything. Cool completely.
Make pastry dough: rub ghee into maida until crumbly.
Add salt. Add warm water gradually kneading into a smooth, slightly stiff dough — stiff enough to hold shape when fried. Cover. Rest 15 minutes.
Divide into 24 small balls. Roll each into a thin round 8 cm wide.
Place 1 heaped tsp filling on one half of each round.
Fold the other half over to make a half-moon. Press the edges firmly together.
Crimp the sealed edge with a fork to create a decorative pattern and ensure the seal is tight.
Heat oil for deep frying on medium. Fry neureos in batches on medium heat for 3 to 4 minutes turning until pale golden and completely crispy.
Cool completely. The pastry crisps further as it cools.