This recipe comes from my Sister-in-Law, Liz, who is an expert in Kuswar making. Her Nevrios are very white and have a crust which is the ’melt-in-the-mouth’ type 
. I talked to her yesterday and she will be starting her Kuswar soon, so if I do get some pictures from her, I’ll post them here for you to know what am talking about.
The Nevrios which I made are nothing compared to the ones she makes – mine turned out a wee bit brown; maybe the oil was too hot. (Btw this is an old pic of the Nevrios that I made and which I had with me and am sharing it with you).
Filling: 1/4 kg soji; 1/4 kg dessicated coconut; 1/4 kg powdered sugar; 1 tbsp raisins (white ones) cut fine; vanilla essence 1 tbsp or elaichi powder; 100 gms ghee
Method:
Heat ghee and fry soji on slow fire for about 5 minutes, stirring and moving it up and down in the pan. Before adding soji, fry the cut raisins and keep aside. Then mix with soji, the desiccated coconut and powdered sugar and mix well stirring on very slow fire. then keep down and add the essence or elaichi powder.
The cover: 1/2 kg maida; 1/2 kg ghee
Method:
Heat about 100 gms ghee. Let it cool. Keep aside about 2 cups of maida for dusting and rolling. Then mix the cooked ghee into the remaining flour till it forms like granules. Use about 1/4 tsp salt and water in small quantities and knead well. Make into small balls and roll out like puris. Roll 25 at a time. Then fill them with 2 to 3 tbspn full of the mixture (depending on size of the puri). Seal the edge with water and press with the side of the palm with a circular firmness where the mixture is. Cut round or just fold the edges in a design. Cover with a slightly damp cloth so they do not break. When ready, heat the remaining ghee (or oil) and fry on very slow fire. [I use oil for frying]. Turn the other side, do not allow to get brown. Retain the white look. Cool before keeping in the container.
PS: Frying should be done on very slow fire for a long time, in order to get the crispy effect like punjabi samosas and not turn too dark brown. If the oil is too hot, then it will become brown quickly and be like soft puris.
There is another recipe in my book, which uses (1 Kg of flour which is to be kneaded with plain warm water and a pinch of salt – something like chappati dough) for the Nevrio Cover. You could try that if you want to, but I would recommend trying the one by Liz, because it tastes really awesome.
