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
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
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 🙏🏻