This is another type of sweet dish for Ganesh Chaturdasi                                                                                                                       

 Ingredients: 

Maida  – 1 cup ( Heaped )

Fine Rawa  – 1 tbsp

Salt a pinch

Oil or Vanspathi for deep frying

For inner filling:

Grated coconut -2 cups

Grated white jaggery  – 1 cup

Black or white sesame seeds – 1 tbsp

Puffed Rice powder ( Laye Pitto in Konkani) -1  tbsp

Cardamom powder -A little

Method:

1. Mix maida , rawa , salt with enough water to form a thick dough.
2. Keep aside for 1/2 an hour closed with wet cloth.
3. Make small balls from the maida dough and roll it out in to very thin chappathis.
4. Spread little filling on top,wet the edges and seal well
5. Heat oil deep fry Nevris in reduced flame till crisp and golden .

 Preparation for filling :

1. Dry roast sesame seeds till it puffs up
2. Heat kadai add grated coconut and jaggery stirring in between till jaggery melts completely.
3. When the mixture becomes thick switch off the flame and add roasted sesame seeds , cardamom powder and puff riced powder. Allow it to cool before filling

Variation:

Gujjiya is a north Indian variation ,prepared using the same method. Difference is in the filling. Instead of using grated coconut, mawa (milk solids) is used with powdered jaggery or Sugar . make sure the mawa is not heated too much, just warmed to soften.  Cardamom powder is added. Raisins and cashew pieces  fried in ghee is also added.

another variation is a midway between these two. Filling has both mawa and coconut gratings mixed with jaggery , cardamom powder, Ghee fried raisins and cashews.