Name: Navries - Karanji - Shingoli Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 500 grams All-purpose flour (plain flour); 4 tbsp Ghee (clarified butter); 1 cup Milk; 1/4 tsp Salt; 2 tbsp Water (as required); 250 grams Semolina; 150 grams Powdered sugar (icing sugar, confectioners sugar); 4 tbsp Ghee (clarified butter); 50 grams Raisins; 50 grams Cashews; 4 tbsp Poppy seeds (khus-Khus); 1/2 tsp Cardamom powder (Elichie); 1/4 tsp Vanilla extract; 1/4 tsp Salt; 1/2 cup Desiccated Coconut; 2 Dates (chopped finely)

Traditional East Indian Navries - Christmas Sweets

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.

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.

These Navries are an East Indian Christmas Sweet — How to make Nevries or Navrios - Semolina filled pastry

Navries - Karanji - Shingoli Recipe

5 from 1 vote

Print Pin Rate

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

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

FOR THE PASTRY DOUGH

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

FOR THE FILLING

250 grams (1.5 cups) Semolina
150 grams (1.25 cups) Powdered sugar icing sugar, confectioners sugar
4 tbsp (4 tbsp) Ghee clarified butter
50 grams (0.34 cups) Raisins
50 grams (0.39 cups) Cashews
4 tbsp (0.25 cups) Poppy seeds khus-Khus
½ tsp (½ tsp) Cardamom powder Elichie
¼ tsp Vanilla extract
¼ tsp (¼ tsp) Salt

Optional filling ingredients

½ cup Desiccated Coconut
2 Dates chopped finely

Instructions

FOR THE PASTRY DOUGH

Heat the ghee until melted
Place flour in a bowl with salt. Combine well.
Add the ghee to the flour and using a spoon combine well.
When the mixture is no longer hot – rub the flour and ghee until between your hands until every grain of flour is coated with the ghee.
Then add vanilla and just enough milk to make a soft dough.
Knead until you have a smooth pliable dough.
Cover and leave to rest for at least 30 minutes

MAKE THE FILLING

Chop the raisins, cashews into small pieces.
In a heavy bottom, preferably non-stick saucepan add 2 tbsp ghee.
Add the raisins and nuts – suate until lightly toasted over low heat – remove and set aside.
To the same pan, add the remaining ghee and lightly saute the poppy seeds, and semolina stirring constantly to prevent burning.
While sauteing add the cardamom and salt.
You want a light fragrance of the semolina not the color so keep the heat low and stir constantly.
Then, add the powdered sugar/icing sugar – combine well.
Lastly, add the cashews and raisins

FORM THE NAVRIES – METHOD 1

Divide the dough into three approximately.
Form each into a ball and roll to about ⅛ thickness.
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
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.
Continue to make naveries until all the dough and filling has been used up.
Keep the prepared naveries covered with a clean kitchen cloth to prevent them from drying out.

FORM THE NAVRIES – METHOD 2

Alternatively, you can make small balls of the pastry dough.
Roll each ball into a small disc/circle
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
Continue to make naveries until all the dough and filling has been used up.
Keep the prepared naveries covered with a clean kitchen cloth to prevent them from drying out.

FRY THE NAVRIES

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.

NOTE

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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