Chandrakla & Gujia

Name: Chandrakla & Gujia
Cuisine: Indian
Ingredients: 5 cups khoya; 10 cups maida; 1 cup grated coconut; 10 pieces almond chopped; 10 pieces cashew chopped; 1 tbsp cardamom powder; 2.5 cups sugar; 1 litre ghee; Water; 15 pieces Raisin chopped

Shubhi Rastogi @Shubhi_21

Pune

#holi2020

Shubhi Rastogi @Shubhi_21

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Ingredients

5 cups khoya
10 cupsmaida
1 cupgrated coconut
10 piecesalmond chopped
10 piecescashew chopped
1 tbspcardamom powder
2.5 cupssugar
1 litreghee
Water
15 piecesRaisin chopped

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Steps

1

First lets prepare dough by mixing maida, and ghee first.
2

Add water little by little to make dough. Keep aside for 30 mins min.
3

Roast khoya in a pan till golden brown.
4

Mix crumbled khoya, sugar powder, powdered cardamom. Knead well to mix thoroughly. It should not be too crumbly.
5

Prepare sugar syrup by boiling in medium flame. 1/2 string consistency is enough for this sweet. That is if you check a drop between your fingers, a string forms and breaks quickly. It will be sticky, not watery. Add cardamom, after switching off the gas.
6

Knead the dough after 30 mins again to make it smooth and soft without any cracks. Roll and divide into equal sized balls. I made 10 equal sized balls.
7

Roll gently to thick puris. Arrange in a broad plate.
8

To make chandrakala, stuff 2 tsp of the khoya in a side of the puri we rolled, fold and cover with the other half.
9

Seal and start folding from one end. Pinch, fold and seal continuously and seal the finishing end too.
10

Repeat to finish. Heat oil/ ghee/ vanaspati and fry few per batch. After dropping in oil, cook in medium flame. Keep turning to ensure even browning.
11

Drain from oil and let it soak for 5- 10 mins. Arrange in a tray/ box.
12

Prepare sugar syrup by boiling in medium flame. 1/2 string consistency is enough for this sweet. Add chandrakla in the syrup and let it dry.