Coconut Chandrapuli

Name: Coconut Chandrapuli
Total time: 2700 s
Yield: 15 nos.
Cuisine: Indian
Ingredients: 1 cup coconut grated and blended; 1 cup full fat milk; 1/2 cup powder milk; 1/2 cup sugar; 1 pinch salt; 1 pinch yellow food colour (optional); 5 green cardamoms; 2 tbsp ghee

Kumkum Chatterjee @cook_12055532

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Chandrapuli is a traditional Bengali crescent - shaped sweet. It is made with a blend of grated fresh coconut , khoya ( reduced milk solids ) sugar or date palm jaggery and delicately flavored with cardamom. It is shaped like a half - moon ( crescent) using a wooden or stone mould called "chhanch." It has a nutty and milky taste that is mildly sweet .A touch of cardamom make these sweets aromatic.It is widely prepared during fasting feasts, festivals like Durga Puja, Kali Puja, Bengali New Year Poila Boishakh or during similar special occasions.

Kumkum Chatterjee @cook_12055532

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Ingredients

Prep Time : 15 minutes. Cook Time : 30 minutes

15 nos.

1 cupcoconut grated and blended
1 cupfull fat milk
1/2 cuppowder milk
1/2 cupsugar
1 pinchsalt
1 pinchyellow food colour (optional)
5green cardamoms
2 tbspghee

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Steps

Prep Time : 15 minutes. Cook Time : 30 minutes

1

Grate the coconut and grind it into a smooth paste using little water. Dessicated coconut may be used for which it should be soaked in milk and blended to a paste. Pour milk in a pan and boil.Make a slurry of powder milk with warm milk to avoid lumps.Add this to the boiling milk and stir continuously to prevent sticking underneath and getting burnt. Reduce milk till semi thick.
2

Add sugar, pinch of salt.pinch of yellow food colour (optional),and stir continuously to get a thick kheer or khoya like consistency. Set aside.
3

Heat 1 tbsp ghee in a pan.Add blended coconut and toss for 1 minute carefully avoiding discoloration. Add homemade khoya or thick kheer.Stir this continuously in low heat till the mixture thickens.Keep stirring and folding.
4

After about 10 minutes, add cardamom powder. You will know it is ready when the mixture has become sticky and can be shaped in the hand. Let the mixture cool to touch but still warm.
5

Rub the palm of your hands as well as the mould with ghee. Now take a portion and press on the mould to 2 mm thickness. After shaping, gently release it from the mould and place it on a plate.Repeat this for the entire mixture. Refrigerate for few hours to set before serving.

Tips

Fresh grated and blended coconut works best for this recipe instead of dessicated coconut to get the traditional moist and flavourful effect. However if dessicated coconut is used soak it in warm milk for 10 minutes and grind to a paste.Grind the grated coconut with water or milk in a mixer jar. " Paak - Dewa" or mastering the technique of stirring constantly is a bit time - consuming but important to get the authentic taste and texture right.Let the sweets set in fridge before serving.