Neureos

Ingredients for 1 servings:

• 390 g flour, sifted
• 170 g water
• 20 g rapeseed oil
• 1 pinch of salt
• 120 g water
• 150 g sugar
• 150 g coconut flakes
• 30 g raisins, slightly chopped
• 20 g almonds, chopped
• 20 g white sesame seeds
• 15 g poppy seeds
• 1 tsp cardamom powder

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 50 minutes

Indian dumplings from Goa

Knead the dough ingredients together thoroughly and let it rest for 1 hour. Boil the water and sugar to a syrup and set aside. Briefly blend the coconut flakes in a blender. Lightly dry roast them in a pot with the almonds, sesame seeds, and poppy seeds. Be careful, they will brown too quickly. Immediately pour in the sugar water, add the cardamom, and raisins. Mix everything together and let it cool. Divide the dough into 10 equal portions and roll out on a floured surface into very thin circles about 12-13 cm in diameter. Spread the cooled coconut mixture over the center of each circle. Brush the edges of the dough circles with a little water. Fold over, press the edges together with a fork, and let it rest for about 15 minutes. Set a deep fryer to 180°C and bake two dumplings at a time for about 7 minutes until lightly browned. Drain on a wire rack. They can be eaten hot or cold. Tip: They also freeze well. Thaw and heat in the microwave at 20% power for about 35-40 seconds.