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.

Navries - Karanji - Shingoli Recipe
Print Pin RateEquipment /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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