Recipe: Neureos
 From  : Goan Cookbook by Joyce Fernandes
 
 Ingredients:
 
 1/2 kg flour
 2 tablespoons ghee (hydrogenated oil)
 a pinch of salt
 
 For the filling:
 
 1/2 kg. sugar
 1/2 cup water
 1 half ripe coconut grated fine
 100 g. cashew nuts (chopped very fine)
 100 g. raisins
 2 tablespoons ghee
 6 cardamons (powdered)
 oil for frying
 
 
 Preparation:
 
 Mix flour, salt and ghee well, add just enough water to knead into
 a small dough. Keep aside. Heat sugar and water till a syrup is formed.
 Add the grated coconut, ghee and nuts. When the mixture has thickened,
 add raisins and cardamon powder. Remove from fire after the mixture
 turns quite dry. Cool and keep aside. Divide the dough into small balls,
 roll out into thin rounds, put a spoonful of the coconut filling on each
 round, wet the edges, press down to form half-moon shapes. Trim edges
 preferably with a cutter and deep fry in hot oil.