Ingredients:

• Maida – 2 cups
• Ghee – 2 tsp
• Jaggery – 1 cup
• Grated Coconut – 2 cups
• Cardamom powder – 1/2 tsp
• Salt – a pinch
• Oil to deep fry

Method:

1. Mix the maida with salt and ghee.
2. Add water and knead to prepare a puri-like dough. Keep covered for half and hour.
3. Mix jaggery with 1/2 cup of water and dissolve over low flame.
4. Add grated coconut and cook, stirring until the mixture becomes a lump.
5. Add cardamom powder. Cool for 10 mins.
6. Divide the dough into 20 parts and roll each like puris.
7. Place some jaggery-coconut filling at the centre of each puri.
8. Fold the puris to form crescents. Press the edges to seal.
9. Deep-fry the nevrios in moderately hot oil until golden and crisp.
10. Drain, cool and store in a tight container.
11. Stays for 2-3 days.