Step 1:  Make the Pastry Dough:

Ingredients:
1.5  kg plain flour
100 gms cornflour
200 gms of ghee
¼ tsp salt
Water (just enough to bind into a soft dough)

  1.  In a large mixing bowl, whisk togher the plain flour, cornflour, and salt.

  2. Rub the ghee into the flour mture using your fingertips until it forms a uniform, coarse texture.

  3. Gradually pour in small amounts of water and knead until a soft, smooth dough forms.  Cover with a damp cloth and set aside to rest while preparing the fillings.

 

Step 2: Make the Fresh Coconut Stuffing:

Ingredients
1.5 kg fresh grated coconut (4 fresh coconuts, finely grated)
1.5 kg sugar
1 cup water
6 tbsp ghee
100 g cashew nuts, chopped
100 g raisins
100 g roasted sesame seeds, toasted
6 cardamoms pods, finely powdered

Cooking Steps

  1. Make the syrup:  In a heavy-bottomed pan, combine the sugar and water over medium heat until the sugar dissolves and forms a thick syrup.

  2. Cook the coconut:  Add the fresh grated coconut, ghee, chopped cashews, and toasted sesame seeds into the syrup.  Stir continuously as the mixture thickens.

  3. Add raisins & cardamons:  Mix in the raisins and powdered cardamon.  Keep Stirring over medium-low heat until the mixture turns quite dry and holds together well.

  4. Remove from the heat and allow the filling to cool competely before assembling.


Step 3:  Option 2:  Make the Semolina (Rava) Dry Filling:

Ingredients:
1.5 kg semolina (rava)
1.5 kg desiccated coconut
6 tbsp ghee
6 tbsp castor sugar
100 g cashew nuts, chopped
100 g raisins
100 g roasted sesame seeds
6 cardamom pods, finely powdered

Cooking Steps

  1. Roast semolina:  Heat the ghee in a wide pan over low-medium heat.  Add the semolina and roast, stirring constantly, until lightly golden and fragrant.

  2. Stir in coconut & nuts:  Stir in the desiccated coconut and cook for another minute.  Add the chopped cashews, raisins, toasted sesame seeds and cardamon powder, stirring well to combine.

  3. Add sugar & cool:  Remove the pan from the heat and stir in the castor sugar until throughly incorporated.

  4. Allow the mixture to cool, stirring every 5-10 inutes as it cools down to ensure it stays loose and doesn't harden into clumps.


Step 4:  Make the Neureos & Fry

  1. Divide dough:  Divide the rested pastry dough into 4 equal balls.

  2. Roll thin:  On a lightly floured surface, roll one of the dough balls into a thin, even circle. Use a biscuit cutter to cut out circles.

  3. Fill & seal:  Place a generous spoonful of your chose filling (Coconut or Semolina) onto one half of the dough circle.  Lighy moisten the out rim with water, fold the dough over to form a crescent(half moon), and press the edges firmly to sea, pressing out an trapped air.

  4. Trim & finish:  Trim and decorative-crimp the sealed edge using a fluted pastry cutter or press with a fork.

  5. Deep fry:  Heat oil in a deep frying pan over medium eat.  Fry the neureos in batches, turning occasionally, until they turn crisp and golden brown.  Drain on paper towels.

  6. To Store:  Let the neureos cool completely before storing in an airtight container.