Kangachi Nevri Goan Style | Kananga Neuryos | Sweet Potato Nevryos | Ratalyachi Karanji | Shakarkandi ki Gujiya recipe with detail step by step instructions and a video. Kangachi Nevri is an authentic and traditional Goan sweet treat made from sweet potatoes. The nevris consist of an outer sweet potato and wheat flour covering. The inner filling consists of fresh coconut and jaggery. A perfect sweet bite after meals or an ideal tea time snack.
Ingredients of Kangachi Nevri
The name Kangachyo Nevryo comes from the Konkani words ‘kanga’ meaning sweet potatoes and ‘nevryo’ meaning a traditional semi circular shaped sweet or savoury snack. The outer covering of kangachi nevri is made from sweet potatoes and wheat flour. The inner stuffing is made from fresh grated coconut, jaggery and cardamom powder. Unlike other traditional Goan nevryo recipes, we do not deep fry these nevris in oil. We shallow fry them using a little desi ghee.
Also unlike other sweet nevryos, the stuffing of kangachi nevri contains jaggery instead of sugar. The awesome combination of sweet potatoes, jaggery, fresh coconut and ghee make these nevryos a healthy snack option. Sweet potatoes are abundantly available in Goa during the winter months. Thus, it is a family tradition in Goan Hindu homes to prepare these nevryos with the season’s fresh produce.
Making & Serving Sweet Potato Gujiya
The process of making these nevryos is a little tedious and time consuming. It is always best to have a helping hand when making a large batch of this delicacy. In the normal hot humid Goan weather, these nevryos will stay good if kept outside only for a day. To preserve them for longer, refrigerate the nevryos in an airtight container and they will last for upto 2 weeks.
You can also check out our other Goan sweet potato recipes like kangachi kheer and kangachi bhaji.
Also do checkout our Goan traditional dessert playlist.
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Ingredients
- 800 grams sweet potatoes
- 3 and 1/2 cup fresh grated coconut
- 1 and 1/4 cup grated jaggery
- 1/4 Tsp cardamom powder
- 3/4 cup wheat flour
- salt as per taste
- ghee – for shallow frying
Instructions
Stuffing for the Nevri
- To a mixing bowl, add coconut, jaggery and cardamom powder. Mix well together.
- Cover and keep aside. This will be used as stuffing for the nevri.
Prepping the sweet potatoes
- Add sweet potatoes to a pan. Add sufficient water so that the sweet potatoes are submerged in the water.
- Cook the sweet potatoes on high heat.
- After 3 – 4 minutes, flip over to cook on the other side.
- Cook the sweet potatoes on each side till evenly cooked.
- Poke a knife through few sweet potatoes to check if it just goes through.
- Do not over cook till soft. Else the dough will not be firm and will be difficult to roll.
- Remove the sweet potatoes from the boiling water and allow them to cool.
- Once they cool down, remove their skin. Grate all the sweet potatoes.
Dough for the Nevri
- Add wheat flour and salt to the grated sweet potatoes.
- Knead the above mixture into a smooth dough. Do not add any water while kneading.
- Make small balls from all of the dough.
Making the Nevri
- Take a sheet of plastic. Apply ghee on one half part of the sheet.
- Place a ball of dough on the greased portion of the sheet. Gently press it down and flatten it.
- Fold the other half of the plastic over it.
- Gently press the dough down through the plastic with your hand and spread it into a circular shape.
- Remove the plastic from the top side of the flattened dough circle.
- Put the stuffing on half of the circle. Apply water along the edge of the circle.
- Fold over the other half of the circle over the stuffing. Gently press the edges together for sealing.
- Cut off any uneven edges and extra dough with the help of a cutter or shaper.
- The nevri is ready for frying. Similarly make nevris using all the remaining dough and stuffing.
Shallow Frying the Nevris
- Heat a tawa. Add few drops of ghee and spread it evenly on the tawa.
- Place few nevris on the tawa.
- With a brush, apply ghee on the upper side of the nevris.
- Turn the nevris to cook on the other side. Now apply ghee to the upper side.
- Fry the nevris till both sides are golden brown.
- Transfer to a plate once done. Let them cool down.
Tips & Tricks
- The sweet potato nevris can be kept outside for 1 day and will stay good.
- The nevris can also be refrigerated and will stay good for 2 weeks. Defrost before serving.