Cooking Instructions
- 1
Put semolina, flour, salt, ghee in a bowl and mix it well and make a fist. (If the fist is not formed, add some more ghee in it) Now add lukewarm water as needed and knead the dough. Keep the dough covered for 20 minutes. Until then...
- 2
Put poppy seeds, coconut powder, khoya alternately in the pan and roast them well. Now put roasted khoya, coconut, poppy seeds, powdered sugar, cashew almonds, cardamom powder in a vessel and mix it well.
- 3
Now prepare the poori by making small balls of the dough. Take two puris. Now fill the stuffing in the middle of one poori, place the other poori on it and press it well and make a design by taking out the extra part from the cup. Make all the Chandrakala in the same way.
- 4
Now heat ghee in a pan and put the prepared chandrakala in it and fry till it becomes golden from both the sides.
- 5
Now put sugar, water, saffron cardamom syrup and lemon juice in a utensil, make a two-string sugar syrup, put fried chandrakala in it and mix it well from both the sides and keep it on the net.
- 6
Serve by adding cashew almond pieces and rose petals on delicious Chandrakala.
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