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.
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!
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
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Navries - Karanji - Shingoli Recipe
Print Pin RateCalories: 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 tablespoon Ghee clarified butter, melted, warm
- 1 cup (240 ml) Milk
- ¼ teaspoon Salt
- 2 tablespoon Water as required
Filling
- 250 grams (1 ½ cups) Semolina
- 150 grams (1 ¼ cups) Powdered sugar icing sugar, confectioners sugar
- 4 tablespoon Ghee clarified butter
- 50 grams (½ cups) Raisins chopped into pieces
- 50 grams (½ cups) Cashews chopped into pieces
- 4 tablespoon (¼ cups) Poppy seeds khus-Khus
- ½ teaspoon (½ teaspoon) Cardamom powder Elichie
- ¼ teaspoon Vanilla extract
- ¼ teaspoon Salt
- ½ 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 teaspoon Rose extract
- 1 teaspoon 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 tablespoon Ghee, ¼ teaspoon 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 tablespoon 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 tablespoon ghee. Add the raisins and nuts – saute until lightly toasted over low heat – remove and set aside.50 grams Raisins, 50 grams Cashews, 4 tablespoon Poppy seeds, 4 tablespoon 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, ½ teaspoon Cardamom powder, ¼ teaspoon Vanilla extract, ¼ teaspoon 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 teaspoon Rose extract, 1 teaspoon Vanilla extract
Make naveries – Method 1
- Roll - Divide the dough into three approximately. Form each into a ball and roll to about ⅛ 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
Calories: 363kcal | Carbohydrates: 54g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 89mg | Potassium: 176mg | Fiber: 3g | Sugar: 12g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg
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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