Navries - Karanji or Shingoli

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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

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Course: Dessert

Cuisine: East-Indian, Indian

Keyword: Christmas, Christmas sweets, East-Indian recipes, Holidays, Karanji, Naveries, shingoli

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

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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