Ingredients

• 4 kg. maida
• ½ kg. ghee (melted)
• Salt to taste

Filling

• 5 coconuts, grated (or equivalent dessicated coconut)
• 1 kg. fine rawa
• ¼ kg. cashewnuts
• ¼ kg. raisins
• ½ kg. til
• 100 gms. poppy seeds (optional)
• 1 kg. sugar
• 2 tsp. vanilla essence
• Oil for frying

Method

1. Knead the maida with ghee and salt to a soft dough with water.
2. Cover with a damp cloth and keep aside.
3. Roast the ingredients for the filling, each separately, and mix with sugar.  Allow to cool.
4. Take a large lemon size ball of dough, roll thinly on a floured surface and cut in 2” diameter circles.
5. Put a spoonful of filling in the center, moisten the edges and gently fold over the filling to form a semi-circle.
6. Press the edges to seal.  Make designs on the edges with a fork or cutter.
7. Heat oil on medium flame.  When hot, lower the flame and deep fry the nevries till light brown on both sides.
8. Cool and store in airtight container.