We are on the verge of celebrating our 75th independence day this year. With so many achievements that our fellow countrymen have achieved, it’s a day to be full of pride and celebrate. Since no celebration is complete without food, I bring to you delicious Tiranga Nevris.
Nevri is a Konkani word for Maharashtrian karanji. It’s a traditional delicacy made during Christmas too with dry coconut filling. But I also make these with fresh coconut and decided to make the same for Independence Day.
Ingredients for the Nevri cover
1/2 kg maida
100g fine rawa
1tsp salt
4 tbsp ghee
Orange and green food color
Knead these ingredients (without food color) well into a smooth and tight dough.
Now make three equal portions of the dough and add orange color to one portion and green to another. Leave the dough balls for half an hour.
Ingredients for the Nevri filling
2 fresh coconut grated
100g roasted sesame seeds
250g jaggery
1tsp cardamom powder
Mix all these ingredients well and cook it on the flame until it mixes up and well and there is no moisture left.
Now make small balls of the dough and roll them. Fill a tbsp of the coconut filling and close the rolled dough cover into a semicircle and press it firmly to close. You can even dab a little water along the edges to pack it firmly.
If you have the nevri cutter use that or you can use a knife to make the perfect shape. Heat oil in a saucepan for deep frying the nevris. Since we are using maida and rawa mixed, the nevris fry within no time. Turn them onto the other side and fry well. Remove them onto a kitchen towel.
Scrumptious coconuty Tiranga Nevris are ready.
I also mixed all the thee colored doughs and made some mixed tricolor Nevris and some tricolor puris with the dough too.
It turned out to be a good spread with tiranga Nevris and tricolor puris with kesar shrikhand.
Happy 75th Independence Day, my India 🙏🏻
Jai Hind!
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and sponsored by Bakez by Daizy.
My World with Eira 
We make these for Christmas. Not me, my aunts used to when they were not very old. They would be yum. I can only eat not make them hahaha.
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Thank you for the easy recipe, Seema. We call them Gujiyas. Your pic of the Nevri filling had me salivating! And the tri colored ones looks so pretty!
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This tiranga gujiyas recipe looks really delicious, and honestly m craving them right now. Definitely need to make some now, thank you for the recipe.
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Wow this looks so yummy. We call it Gujhiya and prepare at Holi. Thanks for your recipe.
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This post reminded me of my childhood. I grew up in a Maharashtrian household where Karanji during Diwali was a favourite! Thanks for sharing this recipe with a unique twist! Keep writing!
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Looks like a simple yet delicious recipe. I’ve tasted it at a friend’s place. Now I can make it at home.
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Nevari is my favorite too. Being a Malvani we used to have it on Ganapati and Diwali. My all time favorite sweet.
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Wow, Tiranga Gujhiya (as we call it in North India) looks so awesome that I feel like having one just now;)
The recipe is simple, I would love to try😍
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Wow, they look so beautiful. Enjoy reading your easy recipe. As a terrific gujiya lover, I would definitely try it at home.
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This looks so yummy and amazing. I will surely try this tri coloured nevris, Such mouth-watering food pictures must say.
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These gujiyas look delicious. I loved your creativity. I am surely going to try out your version of the stuffing. Thanks for sharing the recipe.
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Very good idea for teaching the importance of tricolors to kids.
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Gujiya or Nevris are synonymous with Holi in UP. I really loved the tricoloured nevris. They look so tempting. It is a very novel idea for the Tiranga.
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What a lovely way to celebrate Independence Day. I am loving the colourful Karanjis, they look spectacular in the tricolours. Hope to try these out for the coming Republic Day. Sandy n Vyjay
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The nevris look so tempting. I love the nut-free version of the stuffing that I can indeed try out. Thanks for sharing the recipe.
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We call it gujias and mix a bit of mawa also in this. I absolutely liked the idea of colourful nevris, great thought.
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This sounds like the “Kadubu” that is made in Karnataka. Nice recipe with the twist of color for Independence Day.
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We call them somas and your version of incorporating triranga is definitely interesting. Thanks for sharing
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Easy to read, easy to follow, easy to cook. Thank you for showing innovation. Happy Independence Day!
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So yummy! We call it ghughara but we do not use coconut in it we make it using mawa, rava and sugar.
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How beautiful looking these savouries are. I will surely make these at home. My daughter will be fascinated for sure.
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We make Gujhiya in north India but filling is different. These turanga nevris looks delicious especially filling looks tempting.
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I love gujiya’s as well, but I cant make them. My mom used to make them and my mother in law does too. Your recipe seemed very simple to me and easy to make. I’ll try making it.
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Wow what an innovative and delicious way to celebrate Independence day. The recipe does seem easy and I hope I can try it as I am not a good cook. And the different colours are very unique and would love to try the authentic Maharashtrian dish Nevri.
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Living in Mumbai for past couple of years now but unfortunately never heard or ate this dish. Even the name looks quite unfamiliar to me. Is it a variant of gujiya?
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Gujjia is just another name for Nevri. With variations to the shell and filling, names change according to the culture where the recipe comes from.
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That’s great. Learnt something new today
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Nevris is such a versatile delicacy, We (in Bihar ) call is Pirikiya (Maithili language)- filled with Mawa and dry fruits, in Hindi it is Gujiya -filled with Rawa & Mawa. Thank you so much for this version of my favourite delicacy, I am gonna try this soon. 🙂
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Wow these look so pretty! Almost too pretty to eat!! Thanks for sharing the recipe.
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We call it gujia and it is so tempting. I love the colours of India reflecting in gujias. Nevri is an another name of gujia.
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What a lovely, traditional delicacy made with fresh coconut. The colors chosen by you resonated with our independence day this year.
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It’s ironical how similar sweets have different kind of names pan-India! Unity in diversity indeed.
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