Chandrakala

Name: Chandrakala
Total time: 2100 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 cup refined flour; 1 cup grated Mawa; 4 spoon clarified butter; 1 cup gram flour; 1 cup sugar; 1/8 spoon baking soda; as needed Lukewarm water; 2 tbsp semolina; 1 cup water; 2 pinch cardamom powder; as needed Oil for frying; 1/2 cup sugar; 1 cup fresh cream; 1 1/2 cup sugar; 1/4 cup grated mawa; 1/4 cup water; 1 cup clarified butter; 1/4 spoon cardamom powder; 2 1/2 Cup water; leaves Silver; 1/2 cup grated coconut; 2 spoon coconut powder; 1 spoon cardamom powder; 1/4 cup shredded dryfruits; 10 raisins; 1/2 cup sugar; 1/4 cup water; 1 pinch edible orange colour; as needed Pistachio for garnishing

Rimjhim Agarwal @cook_12524282

#traditional

Rimjhim Agarwal @cook_12524282

Saved

Ingredients

35 minutes

5 servings

1 cuprefined flour
1 cupgrated Mawa
4 spoonclarified butter
1 cupgram flour
1 cupsugar
1/8 spoonbaking soda
as neededLukewarm water
2 tbspsemolina
1 cupwater
2 pinchcardamom powder
as neededOil for frying
1/2 cupsugar
1 cupfresh cream
1 1/2 cupsugar
1/4 cupgrated mawa
1/4 cupwater
1 cupclarified butter
1/4 spooncardamom powder
2 1/2 Cupwater
leavesSilver
1/2 cupgrated coconut
2 spooncoconut powder
1 spooncardamom powder
1/4 cupshredded dryfruits
10raisins
1/2 cupsugar
1/4 cupwater
1 pinchedible orange colour
as neededPistachio for garnishing

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Steps

35 minutes

1

Mix clarified butter in refined flour and mix properly
2

Knead a soft dough by adding lukewarm water and cover for 10 minutes
3

Roast wheat flour on low flame in it for 5 minutes
4

Style continuously and switch off the flame after making 1½ string of sugar syrup
5

Stir continuously till the flour combines well without any lumps.
6

Mix sieved refined flour and baking soda in grated Mawa
7

Add fresh malai and roast until it turns brown in colour and aromat
8

Heat a wok and roast mawa on low flame for 3-4 minutes
9

Make a soft dough and add milk if required
10

Keep roasting on low flame till the mixture turns paste and slowly turn aromat.
11

Min 2 spoon sugar, coconut powder,dryfuits,raisins, cardamom powder in it and switch off the flame.let it cool
12

Add cardamom powder and coconut mix well.
13

After 20-25 minutes, the mixture turns golden brown indicating the flour has cooked completely. keep aside.
14

Divide the dough in 20 parts
15

Make plain balls by pressing between greased palm
16

Switch off the flame and keep aside
17

If there is crack in the balls then mix ½ spoon more milk in the dough
18

Divide the cough into 10 portions and roll into thin small circles
19

Now in a saucepan take sugar and water.dissolve sugar completely and boil for 8 minutes
20

Make 1 string sugar syrup by boiling sugar and water together
21

Put 1 circle on palm,put 3/4 spoon of prepared stuffing,cover with another circle and seal the opening by applying water
22

Heat oil in a wok
23

When it is medium hot put the balls slowly in it
24

Fry on low flame by stirring carefully
25

Heat the sugar syrup for 2 minutes and dip fried balls in it
26

Check for 1 string consistency of sugar syrup, else boil further.
27

Now transfer the prepared sugar syrup over roasted mixture. (keeping the flame off)
28

Dip for 1 hour and serve
29

Add roasted mixture in it and mix well.
30

Fold by the help of fingers and deep fry on medium flame.let it cool
31

Make 1 string of sugar syrup by boiling sugar,water and orange colour
32

Stir well making sure the sugar syrup mixed properly and thickens.
also add ¼ tsp cardamom powder and mix well.
33

Transfer it on a greased plate and cut in desired shape.
34

Transfer the prepared micture into greased plate lined with baking paper.
35

Dip each chandrakala in it and takeout on a plate.garnish with pistachios
36

Let it set for 1 hour and serve.
37

Arrange silver leaves over it and chut into square shape
38

Serve in festivals.