Shift together the maida into a bowl rub in 1 1/2 tbsp ghee and knead into a dough using water as required.Cover with a damp cloth and set aside.

For the filling cook the khoya in a pan on low heat,stirring continuously for 3-4mins, add the sugar, almonds, cashews and remove from heat, set aside to cool.

For the syrup, cook the sugar with 1 1/4 cup of water in a pan,stirring till the sugar dissolves, add the milk and collect the scum which riser to the surface with a ladle and discard. Cook till the syrup attains a one thread consistency, add the saffron and stir. Keep the syrup hot.

Divide the dough into equal portions. Roll out each portion into a small puri,take two puri at a time,place 1 tbsp khoya mixture in the centre of one puri and cover with the other puri, moisten the edges and pinch or twist the edges in a pattern to seal firmly.

Heat sufficient ghee in a kadai and deep fry the chandrakala on medium flame, till golden brown and soak immediately in the hot syrup.

When the chandrakala are coated on till sides with sugar syrup, gently remove and garnish with grated coconut and serve.