Chandrakala is one of my childhood favorite sweets. It is the half moon shape from where it has derived it’s name. It is basically a fried pastry stuffed with mawa, nuts and soaked in sugar syrup. This sweet can be prepared and served to your guests on special occasions like Holi, Bihu, Janmastami etc.
Preparation Time : 1 hour
Serves : 30-35 servings
Refined flour / Maida : 2 cups
Refined oil for deep frying
Salt : a pinch
Ghee : 3 tablespoons
Powdered Sugar : 1 cup
Khoya / Masala-Dosa : 1 cup (grated)
Almonds : 10-12 crushed finely
Cashewnuts : 10-12 crushed finely
Pistachios : 4-6 crushed finely
Cardamom / Elaichi powder : 1 teaspoon
Sugar : 2 cups
Saffron / Kesar : 10-12 strands soaked in 2 tablespoons warm milk
Silver leaf / varak for garnishing
In a pan add the water and sugar and let it come to a boil. Add half teaspoon cardamom powder and boil till the sugar dissolves in the water and a thick sugar syrup is formed. Add 1 tablespoon Milk and let it come to a boil. You will notice that the dirt in the sugar syrup will accumulate on top. Strain and keep aside. The syrup should be of 2 thread consistency.
In a bowl, Sieve baking powder, flour and salt. Add 3 tablespoons ghee and combine well to get a crumble. Make smooth and firm dough by adding warm water and knead it well. Let the dough rest for 30 minutes to 1 hour covered.
In a pan, preferably non stick, add the khoya and cook stirring constantly for 2-3 minutes. Add in the crushed nuts, half teaspoon cardamom powder and Powdered Sugar. Mix well and cook for a minute. Add the saffron, mix well and let the mixture cool.
Now for preparing the chandrakala, divide the dough into 30-35 equal portions. With a rolling pin, roll out each portion into a small circle. Fill the centre with a little stuffing and close the ends to form a semi circle. Apply little water on the edges and seal the puris by twisting the edges.
Heat oil in a kadai or pan and deep-fry the chandrakalas on medium heat till golden brown. Drain excess oil in a kitchen towel and drop the chandrakalas in the hot sugar syrup immediately. Let it sit for 10-15 minutes and then drain excess syrup.
Garnish with silver leaf and serve.