The sweetest turn of Life

Hello Lovely folks,

Itz been good quarter since we met last. 

While most of my previous hiatus were for creative reasons, this one was life changing🎊. 

In fact a change that we have waited for last 9 out of 12 years in our married life . And to think this miracle came true in the last month of 2019, but we had a long wait to witness it in person; no thanks to the pandemic🙄. 

Well despite the delay, hassle of covid travel 😷, immigration complexities🥴 and hectic flight schedules🥵; we are home with our hands🤗 n hearts💕 full🎀

Dedicating todays post to the magical sweetness💖 that has stormed our lives since las 2 months. 

Layered Puff Nevries - with sweetened fresh coconut filling 

These are labour of love; tons of hardwork, delicate handling, and generous fillings - elevates the experience of this dish. Much like our journey to parenthood🤗. 

Nevries are a sweet dish prepared during Christmas time by us Mumbai Catholics. 

A layered puff version is not commonly made but loved by connoisseurs of the Christmas 'kuswar' 😁. Of course you can make them during the year too😉. 

RECIPE

Time Taken : 2 hours

Yield :24

Method :

1) Prepare the filling in advance so it gets ample cooling time. Take freshly grated coconut, made from 2 full coconuts. 

2) Fry in 1tbsp of ghee a handful of finely chopped cashews. 

3) Add the grated coconut and 3/4 cup sugar. Mix well, cover with lid and on low flame let the sugar melt and cook the coconut in itz juices till the moisture is gone. 

4) Remove from flame, add few drops of vanilla essence. If you want the coconut filling to be colored, add food colour at this stage. Let it cool. 

5) Take 300gms of all purpose flour, mix 30 gms of ghee and approx 1/4 cup milk. 

6) Knead it into smooth but stiff dough. Let it rest for 30 mins. 

7) Prepare a paste of half cup melted ghee and 1/4 cup of rice flour.

8) Divide the dough in golf ball size pieces. Optional you can add food color to the dough. 

9) On a floured surface roll out each dough ball into a thin circle. 

10) Brush with the ghee and flour paste. 

11) Roll it tightly into a thick cylinder. 

12) Cut into approx 1.5 cms thick slices.

13) Flatten the slices from the side not the layered center. As opposed to how you flatten it for laccha paratha. 

14) Carefully roll each slice starting in the center of flattened slice. 

15) Spoon a small portion of  coconut filling in the center and seal it with water on the edges. 

16) Complete all the nevries. 

17) Fry them in medium hot oil. The paste in the layers will disintegrate and fluff into the classic puff pastry layers. 

18) Cook till the edges begin to become pale golden. Remove, drain the excess oil. 

Since these are made wth fresh coconut, best consumed immediately. 

If you need to store it then best left in fridge. When you need to eat bring to room temperature. Or if you own a microwave use the re-heat option fr 10 secs. 

It might look time consuming but they are worth every flaky crumb😌

Cheers!!!