Sneha's Recipe: Sweet Puffs

These half-moon/ crescent shaped sweet puffs, are filled with sweet filling of rawa, coconut and mixed fruits. Nevris are deep fried pastries a traditional East Indian recipe but these are baked not fried. These turn out great and do not give you the guilt feeling when enjoying these traditional Christmas Sweets!

Makes Around 22 Nevris
Ingredients
For The Dough
300 Grams All Purpose Flour
Salt To Taste
2 Tablespoons Sugar powder
2 Tablespoons Desi Ghee - melted
For The Paste / Satta
4 Tablespoons Ghee - at room temperature
Water As Required
2 Tablespoons Level Rice Flour
For The Filling
200 Grams Fine Rawa / Semolina
50 Grams Desiccated Coconut - optional
150 Grams Sugar powdered or to your taste
1 Tablespoons Khus Khus / Poppy Seeds
¼ Teaspoon Nutmeg Powder
5 Tablespoons Rose Water
25 Grams Raisins - chopped
25 Grams Cashew Nuts - chopped
2 Tablespoons Desi Ghee
A Pinch Salt

Method
For The Filling

Dry roast the rawa, khus khus and desiccated coconut till it releases a roasted aroma ( do not brown it). Remove this on to a bowl. In the same pan heat the ghee fry the nuts and raisins for a minute. Add the roasted ingredients and fry for 3 -4 minutes on low flame and till releases an aroma. Switch off the flame. Add the nutmeg and sugar powder and rose water. give it a good mix. Keep aside to cool.
till all is well combined
As the filling is cooling, let's make the dough.

In a large bowl sieve the flour. Add the ghee, salt and sugar, with your fingertips incorporate into the flour until it resembles fine crumbs. Then gradually add in little little water at a time to make a soft dough. Cover with a damp cloth and keep aside for at least 30 minutes to an hour.
Let's make the Paste/Satta

In a small bowl add ghee. Mix the ghee with your palms to make it creamy. Then add rice flour and again mix well. Make a creamy and smooth thick paste. Keep this paste aside.

Let's get back to making the Nevries

Divide the dough into small balls and divide it into equal parts. Divide the dough in same size balls... you should make balls in multiples of 3.

Roll 3 balls into a medium small chapati. We required 3 chapati's for one batch. Cover the rest of the balls while you are rolling the first one into a circle. Slightly flour these and carefully set them aside.

Take one and then apply the a thin layer of paste/satta on it evenly one then place another chapati on top again apply paste/satta.

Then again place a another chapati and apply a thin layer of paste/satta on the chapati and roll these into a tight roll to form a long roll (log shaped).

Cut into 1½ - 2" big pieces and keep covered with a damp cloth.

Then take each piece and place the cut side as shown in the pic.

Lightly press it down

roll to make a thick circle. Place a tablespoon or two of the filling, fold it, brush the edges with water.

The press it edges well or press down the edges with a fork. Place in a baking sheet lined with parchment paper or silpat. Set aside and cover with a damp cloth.

Continue the above with the remaining pieces.

When the tray is full brush the top with milk.

Bake in a preheated oven at 180°C for 30 minutes. After 15 minutes of baking change the sides of the tray. When they are baked the edges with brown slightly then keep both the elements on ( top and bottom) and bake for an additional 5 minutes only.