Chandrakanti

Name: Chandrakanti
Total time: 900 s
Yield: 4 to 5 servings
Cuisine: Indian
Ingredients: 1 cup moong dal; 2 tbsp rice; 1/4 tsp salt; 1 and 1/2 cup milk; 3/4 cup sugar; 3 cardamom cloves crushed; 2 tbsp ghee+ghee for coating; Oil to deep fry

Roshni Subudhi @cook_15925887

#dals
Chandrakanti…it is famous dish of Ganjam District, Odisha. During Diwali time it is generally prepared. This Navratri time I just going to prepare some sweet dish using coconut, but Hubby dear insists to prepare this Chandrakanti and as I dint do the recording part so thought to do the recording also. In Andhra it is also called as Chandrakantalu…love of Moon. So traditionally it is cut into moon shape, but now a dayz it is shaped into diamond cuts. I show both ways…in this pitha the tedious process is only stirring, but as festival time going one, so this much effort considerable, so lets get started

Roshni Subudhi @cook_15925887

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Ingredients

15 min

4 to 5 servings

1 cupmoong dal
2 tbsprice
1/4 tspsalt
1and 1/2 cup milk
3/4 cupsugar
3cardamom cloves crushed
2 tbspghee+ghee for coating
Oil to deep fry

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Steps

15 min

1

Soak the moong dal and rice for 3 to 4 hours.
Then strain the water completely and grind to a smooth paste.
Heat the milk in low flame.
When it starts boiling, add sugar, salt, cardamom crushed and let sugar melts completely.
I add 1 tbsp ghee to milk also here…to enhance the flavour.
2

Now in low flame add the dal and rice paste and whisk it in milk mixture completely.
In low flame only continuously stir it, initially it is thin in consistency.
But slowly when it starts cooking, it thickens up and make to a dough form and starts leaving the pan.
At this time add 1 more tbsp of ghee and mix it well.
3

Grease the plates with ghee and set the dough on greased plates.
I use spatula as it is hot, then set with hands.
After some time, cut into diamond shape.
I cut into moon shape also…heat oil meanwhile.
Carefully drop the pieces into hot oil and deep fry in low to medium flame till it turns into golden colour from both sides.
Remove from hot oil and pace on an absorbent paper so that excess oil is drained out.