It isn’t Christmas in any East Indian home until the navries are done. Also known as karanji or shingoli these are simple, easy a bit time-consuming but equally rewarding. At their best when fresh but equally delicious a few days later until Christmas is over.

Deep fried Naveries on a plate. — How to make Nevries or Navrios – Semolina filled pastry

Navries has a way of bringing families and communities together. Growing up we’d go from home to home helping each other in the community to make this Christmas sweet.

Kids were the champions to help fill the Navries, shape the kulkuls, marzipan, and milk cream fudge. Of course the treat was the fillings

Ingredients and substitutes

Flour – Regular maida / all-purpose flour is all you need.
Ghee – love the flavor of ghee. But, clarified butter will work too.
Powdered sugar – icing sugar works better because it dissolves in the semolina easily.
Milk – Used whole not skimmed milk adds richness.
Dryfruits and nuts – You can add a little more or a little less in the filling. I love to also add cranberries, chopped dried apricots, figs etc.
Spices – a combination of cardamom powder and vanilla is great but try rose extract too!

Naveries on a platter. — How to make Nevries or Navrios – Semolina filled pastry

Tips for Success

The pastry dough works better with ghee for both flavor and texture.
The key to a flaky dough is to ensure you do not overmix. It needs to be just combined until you have a smooth dough. Avoid kneading.
The semolina filling is already cooked and the pastry is very thin so these do fry quickly.
If the oil is too low the nevries will soak up too much oil and become soggy.
If the oil is too hot they will become too brown. Do a test with a few to ensure the oil is at the right temperature.

The pastry will get slightly darker in color as it cools with the residue heat

Naveries filled with coconut. — How to make Nevries or Navrios – Semolina filled pastry

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Navries – Karanji – Shingoli Recipe

5 from 1 vote

Print Pin Rate

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Calories: 363kcal

$10

Adjust Servings Here: 15 pieces

It isn’t Christmas in any East Indian home until the navries are done. Also known as karanji or shingoli these are simple, easy a bit time consuming but equally rewarding. At their best when fresh but equally delicious a few days later until Christmas is over.

Equipment /Tools

Cutting Board
Kitchen Knife
Saute Pan
Bowl
Wooden spoon
Rolling Pin
Slotted spoon

Ingredients

Navery dough

500 grams (4 cups) All-purpose flour plain flour
4 tbsp Ghee clarified butter, melted, warm
1 cup (240 ml) Milk
¼ tsp Salt
2 tbsp Water as required

Filling

250 grams (1 ½ cups) Semolina
150 grams (1 ¼ cups) Powdered sugar icing sugar, confectioners sugar
4 tbsp Ghee clarified butter
50 grams (½ cups) Raisins chopped into pieces
50 grams (½ cups) Cashews chopped into pieces
4 tbsp (¼ cups) Poppy seeds khus-Khus
1/2 tsp (½ tsp) Cardamom powder Elichie
1/4 tsp Vanilla extract
1/4 tsp Salt
1/2 cup (50 g) Desiccated Coconut (optional)
2 Dates chopped finely – Optional

Coconut filling

4 cups (500 g) Freshly grated coconut
1 cup (250 g) Jaggery regular or dark
¼ tsp Rose extract
1 tsp Vanilla extract

Instructions

Dough

Ghee – In a large bowl combine the flour and salt. Pour the warm ghee over and combine with a spoon until cooled enough to touch with your hands. Then rub the flour between your fingers until almost all the flour is coated with the ghee.
500 grams All-purpose flour, 4 tbsp Ghee, ¼ tsp Salt
Dough – Add the vanilla extract, and just enough milk to make a smooth pliable dough.
Pro top – We want a flaky pastry-like flaky dough, not bread-like chewy dough so avoid kneading.
1 cup Milk, 2 tbsp Water
Rest – Cover the dough with a damp kitchen cloth or plastic wrap. Leave to rest for at least 30 minutes to an hour.

Semolina filling

Nuts – In a heavy bottom, preferably non-stick saucepan add 2 tbsp ghee. Add the raisins and nuts – saute until lightly toasted over low heat – remove and set aside.
50 grams Raisins, 50 grams Cashews, 4 tbsp Poppy seeds, 4 tbsp Ghee
Semolina – To the same pan, add the remaining ghee and lightly saute the poppy seeds, and semolina stirring constantly to prevent burning. Add the cardamom and salt.
Pro tip – You want a light fragrance of the semolina, not the color so keep the heat low and stir constantly.
250 grams Semolina
Sugar – Add the powdered sugar/icing sugar – combine well. Finally, add the toasted nuts and raisins.
150 grams Powdered sugar, 1/2 tsp Cardamom powder, 1/4 tsp Vanilla extract, 1/4 tsp Salt

Cool – Remove from heat and let cool completely.

Coconut jaggery filling

Cook – In a saucepan over medium heat add the coconut and jaggery. Cook until all the jaggery melts then evaporates. Add the rose and vanilla extract. Leave to cool completely.
4 cups Freshly grated coconut, 1 cup Jaggery, ¼ tsp Rose extract, 1 tsp Vanilla extract

Make naveries – Method 1

Roll – Divide the dough into three approximately. Form each into a ball and roll to about 1/8 thickness.
Cut – Use a 3-inch cookie cutter and cut out as many discs as you can. The excess dough can be re-rolled and used again
Fill – Place about a heaping teaspoon of the mixture on one side of the disc/circle. Moisten the edges of the circle very lightly with water. Bring the other side of the circle to close over the top. Press the seams firmly to ensure they are sealed well.

Naveries – Method 2

Roll – Divide the dough into small golf size portions. Shape each into a smooth ball and roll it into a small disc.
Filling – Place the discs/circle on a nevrie mold. Place about a heaping teaspoon of the mixture on one side of the disc/circle. Moisten the edges of the circle very lightly with water. Bring the other side of the mold to close over the top. Press the seams firmly to ensure they are sealed well. Cut off the excess around the edges

Deep fry

Store – Continue to make naveries until all the dough and filling have been used up. Keep the prepared pieces covered with a clean kitchen cloth to prevent them from drying out.

Deep fry – Heat canola or cooking oil in a saucepan over medium heat (325 F). Deep fry the naveries a few at a time until lightly golden.
Pro tip – The semolina filling is already cooked and the pastry is very thin so these do fry quickly.
If the oil is too low the neveries will soak up too much oil and become soggy.
If the oil is too hot they will become too brown. Do a test with a few to ensure the oil is at the right temperature.
The pastry will get slightly darker in color as it cools with the residue heat.

Recipe Notes

Notes :

The semolina filling is already cooked and the pastry is very thin so these do fry quickly.
If the oil is too low the nevries will soak up too much oil and become soggy.
If the oil is too hot they will become too brown. Do a test with a few to ensure the oil is at the right temperature.

The pastry will get slightly darker in color as it cools with the residue heat

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Nutrition Information

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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