Crumble khoya, add chopped nuts and powdered sugar.

Add cardamom power and mix well.

Take maida in a mixing bowl. Add ghee and salt, first mix this well to resemble bread crumbs.

Add water little by little to form a smooth pliable non-sticky dough. Set aside to rest.

Take sugar in a pan, add water to it. Add saffron strands.

Heat it up, boil until it reduces and forms a sticky syrup. No need to check for string consistency. Set aside.

Now knead the dough well. Roll to a thin sheet, cut with a  lid.

Making Chandrakala:
Take a circle, add 2 tsp of khoya stuffing.

Fold from one side, press and seal the edges. Pinch fold continuously to get pattern like half moon. Repeat to finish the dough.

Heat oil in a kadai, add 2-3 at a time, fry until golden brown. Cook in low medium flame. Drain and then add it to warm sugar syrup.