Chandrakala

Name: Chandrakala
Cuisine: Indian
Ingredients: 1/2 cup desiccated coconut; 3/4 cup mawa; 1/4 cup chopped nuts (Almond, cashews, Pistachios...); 1 tbsp poppy seeds; 1 tsp cardamom powder; 2 tsp sugar; 1 cup sugar; 1/2 cup water; 3-4 cardamom, crushed; 10-15 saffron strands; 1/2 tsp lemon juice; 1 1/2 cup Maida (All-purpose flour); 2 tbsp ghee; as required Water; as required Ghee or oil to deep fry Chandrakala; as required Some rose petals and Pistachio for garnishing

Swati Keshri 👩‍🍳 @SwatiKeshri_8918

#FM #W4 #DiwaliSpecial #MithasChallenge
#cookpadindia
Chandrakala are little fried pastry parcels filled with khoya, mixed with nuts and dipped in saffron flavoured sugar syrup . Chandrakala gets its name from its round moon-like shape. This is a must have sweet during Diwali.
#SwatisFoodDiary

Swati Keshri 👩‍🍳 @SwatiKeshri_8918

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Ingredients

For stuffing..
1/2 cupdesiccated coconut
3/4 cupmawa
1/4 cupchopped nuts (Almond, cashews, Pistachios...)
1 tbsppoppy seeds
1 tspcardamom powder
2 tspsugar
For sugar syrup..
1 cupsugar
1/2 cupwater
3-4cardamom, crushed
10-15saffron strands
1/2 tsplemon juice
For dough..
1 1/2 cupMaida (All-purpose flour)
2 tbspghee
as requiredWater
as requiredGhee or oil to deep fry Chandrakala
as requiredSome rose petals and Pistachio for garnishing

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Steps

1

Firstly make feeling,
Heat 1tbsp ghee in a pan on low flame add desiccated coconut and roast for 2-3 minutes. Then add finely chopped nuts, and poppy seeds. Mix well stir and roast for another 2-3 minutes.
2

Further add mawa, sugar and cardamom powder. Combine everything together nicely, stir continuously and cook for 4-5 minutes. Transfer the mixture in a bowl. Keep this feeling ready.
3

Now lets prepare dough by mixing maida and ghee, the mixture should be binding consistency (as shown in picture).
Then add water little by little to make dough.
4

The shouldn't be very soft or hard. Once the dough is ready add 1tsp more ghee and knead it again nicely. Cover and keep it aside for 30 mins minimum.
5

Meanwhile, Prepare sugar syrup by boiling Sugar, water, cardamom and saffron together in medium flame. We require ½ string consistency syrup. If you check a drop between your fingers, a string forms and breaks quickly. It will be sticky, not watery. Add few drops of lemon juice to prevent crystallization.
6

Knead the dough after 30 mins again to make it smooth and soft without any cracks.
Roll and divide into equal sized balls. Roll gently to thick puris.
7

To make Chandrakala spread water in the sides of 1 puri, with the help of your finger. Then place 1tbsp filling in the middle of the puri, cover it with another puri. Press the sides to seal and fold as we did for chandrakala. Repeat sane process and make all the Chandrakala.
8

Heat ghee or oil in low-medium flame. Fry 4-5 in per batch. After drooping, when Chandrakala starts swimming in the oil, gently turn. Keep turning 3-4 times until it becomes evenly golden brown from all sides. Once done drain from oil.
9

And let it soak in luck warm sugar syrup for 4-5. Take it out and arrange in a tray. Now garnish with some rose petals and chopped pistachios. Store in refrigerator and enjoy up to 8-10 days.

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Swati Keshri 👩‍🍳 @SwatiKeshri_8918

on October 31, 2022 03:58

My Facebook page is @swati's Food Diary .I am a food Blogger and love food Photography. Cooking is my passion , I always try to create recipes with Healthy and basic ingredients.