Prepare The Dough

1. Mix flour, salt and warm water then adding ghee to it.
2. Cut the dough into small portions and cover it with a wettish towel and rest it for about 10 to 15 minutes.

Prepare The Filling

1. Heat about half of the ghee in pan and fry the cashew nuts till lightly brown and keep aside. Fry raisins in the same ghee till they puff up and brown then add to the cashewnuts that were kept aside.
2. Lightly toast the sesame seeds, poppy seeds and the dessicated coconut separately till are slightly brownish brown and give off an aroma. Add to the cashewnuts and raisins and keep aside.
3. In the remaining ghee add rawa and roast it until it turns pinkish and gives off an aroma. and then add the other ingredients that were roasted.
4. Put all these ingredients into the pan and add the sugar to it. Over medium heat, mix everything together until the sugar starts to melt. Take it off the heat and add the grated coconut and cardamom powder and stir well. The filling portion is done.

Make Neureos / Nevris / Karanji

1. Take one of the small portion of the dough that was kept aside and shape them into smooth balls and roll out into small thin circles The dough needs to be rolled out very thin otherwise your Nevri will be become hard and crisp.
2. Place a heaped tsp of filling in the centre and moisten the edges with water. Fold the circle over the filling into a half moon shape and seal the edges well with pastry cutter and make small folds at border it will give a show to the neoureos and keep it aside.
3. Prepare 4 – 6 neoureos and keep it aside after that heat the oil till boiling hot and slowly pour the Neureos one by one inside and cook nicely till golden brown
4. Remove these Goan Neureos / Nevri / Karanji goan style on papers to absorb oil and let it cool down then store in a container.