Neuris (Sweet Samosa)

Cuisine: Indian
Serves: 12 people

Recipe Ingredients

75		Desiccated coconut - (2.5 oz)
45		Light soft brown sugar - (1.5 oz)
30		Unroasted shelled cashews - lightly crushed with a (1 oz)
		Rolling pin
30		Seedless raisins
250		Evaporated milk - (8 fl oz)
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Ground cinnamon
12		Filo pastry - (approx 28x18cm - 11x 7 inches)
		Sunflower oil or melted butter to brush over the pastry

Put the coconut, sugar, cashews, raisins and evaporated milk into a small,

heavy-based saucepan and pace over a medium heat. Stir and mix the

ingredients thoroughly and as soon as the milk starts bubbling reduce the

heat to low. Cook uncovered until the coconut has absorbed all the milk,

about 8-10 minutes. Stir frequently.

Remove the pan from the heat and stir in the nutmeg and cinnamon. Allow

to become cold. Divide into 12 equal portions.

Pre-heat the oven to 180 C (350 F/gas mark 4). Line a baking sheet with

greased greaseproof paper or non-stick baking parchment. Place a sheet of

filo pastry on a baking board and brush well with oil or butter. Fold the

pastry in half lengthways. Brush with oil or butter again and fold it

widthways.

Place a portion of filling on one half of the pastry and fold the other

half over it. Seal the edges with cold water. Press the edges with a

fork and trim with a pair of scissors.

Place the samosa on the prepared baking sheet and brush liberally with oil

or melted butter. Bake in the centre of the oven for 20-25 minutes or so

until the samosas are golden brown.

(Neuris is a traditional dish cooked during the Hindu festival of "Diwali"

(Festival of Lights) and is also a Christmas speciality for Christians.)

Carlton Food Network http://www.cfn.co.uk/

Source:
Mangalorean Cuisine by Saranya S. Hegde

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