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Deep fried Naveries on a plate.
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Navries - Karanji - Shingoli Recipe

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.
Course Dessert
Cuisine East-Indian, Indian
Keyword Christmas, Christmas sweets, East-Indian recipes, Holidays, Karanji, Naveries, shingoli
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 15 pieces
Calories 363kcal
Cost $10

Equipment

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

Ingredients

Navery dough

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

Filling

  • 250 grams Semolina
  • 150 grams Powdered sugar icing sugar, confectioners sugar
  • 4 tbsp Ghee clarified butter
  • 50 grams Raisins chopped into pieces
  • 50 grams Cashews chopped into pieces
  • 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 (optional)
  • 2 Dates chopped finely - Optional

Coconut filling

  • 4 cups Freshly grated coconut
  • 1 cup Jaggery regular or dark
  • ¼ tsp Rose extract
  • 1 tsp Vanilla extract
US Customary - Metric

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.

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

Nutrition

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