How to make Nevris -

Mouthwatering half semicircle shaped nevis stuffed with sesame, coconut and jaggery.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice Flour (चावल का आटा), jaggery

Cuisine : Fusion

Course : Desserts

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For more recipes related to Nevris checkout Ukdiche Modak, Ukdiche Modak. You can also find more Desserts recipes like Coconut roll Coconut Jaggery Pancakes TRIFLE PUDDING Princess Cake

Nevris

Nevris Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Nevris Recipe

  • Rice Flour 2 cups

  • jaggery 1 tablespoon

  • Salt a pinch

  • White sesame seeds 1 tablespoon

  • Jaggery (gur) 1/2 cup

  • Ghee 1 tablespoon

  • Fresh coconut scraped 1 cup

  • Green cardamom powder 1/4 teaspoon

Method

Step 1

Heat two cups of water in a pan. Add salt and oil and allow it to boil. When water starts to boil vigorously add in flour and stir continuously till dough leaves the side of the pan. Allow it to cool and knead well. Set aside for some time.

Step 2

Roast sesame seeds till pink and keep them aside. Grate jaggery and keep it aside. Heat ghee in a heavy bottom pan and add coconut and jaggery, mix and cook for seven to ten minutes stirring at frequent intervals. Add in roasted sesame seeds and cardamom powder.

Step 3

Take off the heat and allow to cool. Now take a small portion of the dough and with greased palms, pat into a disc. Put a small portion of filling in the center. Fold over the edges and make a half semi-circle. Press the edges well.

Step 4

Similarly make more nevris till all the dough and filling are used up. Steam the nevris in a steamer for seven to ten minutes and serve warm.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.