Mix flour and salt, add ghee, and rub the fat into the flour until it gets crumbly texture. Add water and make a stiff dough. Cover and keep for 15 minutes.

In a pan, take grated mawa and cook for 5 min on low heat. Cool completely, then add sliced nuts, cardamom. Mix nicely. Then add powdered sugar and mix thoroughly. Stuffing is ready for use.

Now take the dough and again knead for some time. Make two portions of the dough.

Take one portion and roll into flat chapati with the help of rolling pin.

Take one round bowl with sharp edges and cut into equal size round shaped like for puries.

Take one puri and stuff the sweet mixture in the center, moist the edges with water, put another puri on it. Stick two puries together and make designs on circumference.

Deep fry in medium heat till golden color. The chandrakalas are ready to be dipped in syrup.

Make syrup using sugar and water. It should be of one string consistency.

Dip fried chadrakalas into the syrup while both the syrup and chandrakalas are warm.

Drain the excess syrup after dipping the chandrakalas on both sides in the syrup.

Place the chandracalas on a serving plate. Garnish with pistachio flakes before serving.

Serve this delicious sweet on the occasion of the festival.