Baked Chocolate dulce de leche Neureos / karanji …

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With Christmas around the corner, a soft, sweet-smelling aroma has begun to come out of the oven with all the baking going around ..
Making Christmas sweets has become an elaborate process in my house hold .

No Christmas in Goa is complete without the Christmas Sweet Platters made up of Neureos. Neureos are the Goan version of Karanjis or Gujiyas …These are one of the most famous of the Christmas sweets Shared with friends and family in Goa.

So lets make your holiday bakes more fun & Satisfy your sweet tooth this season with baked Chocolate dulce de leche Neureos…..

For Chocolate Dough you will be needing

Ingredients:

Plain Flour – 225 gms
Ghee – 2 tbs
Cocoa powder 1/4 cup
Water for kneading
A pinch of salt

For the filling :

2 – 16 oz jars of dulce de leche, store bought or homemade
1 cup toasted sweetened coconut flakes
Optional: Dash of salt if you like the salted caramel flavor

Dough :

Place all the dry ingredients: flour, cocoa powder and salt together in a bowl and mix well.
Knead to a soft dough, cover and keep aside for 15-30 mins .

On a lightly floured surface, use a rolling pin to roll out the dough into a thin sheet.
Cut out round disc shapes , use a round dough cutter as a mold. If you don’t have a dough cutter you can also use a small plate or cup and then use a knife to gently cut around. You can also you other shapes (hearts, etc). Choose how large based on whether you want small or medium sized Neureos..

Pre-heat the oven at 375 F…

Place a spoonful of the dulce de leche on the center of the disc.
Fold the discs and seal the edges gently with your fingers, then use the tip of a fork to further seal the edges.

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Bake them in a pre-heated oven at 375 F for 15-20 minutes or until done .

Just before serving , You can sprinkle them with a little bit of cocoa powder and I highly recommend serving them warm with a scoop of vanilla ice-cream….

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