North India's Famous Dessert Chandrakala Sweet | How to Make Chandrakala | Chandrakala Recipe in Hindi | Chandrakala Sweet | Diwali Snack Chandrakala | Chandrakala Pastrey Recipe |

 

North India's Famous Dessert Chandrakala Sweet | How to Make Chandrakala | Chandrakala Recipe in Hindi | Chandrakala Sweet | Diwali Snack Chandrakala | Chandrakala Pastrey Recipe | Here is a classic recipe for Chandrakala, a popular North Indian sweet similar to Gujiya, often made during festivals like Holi and Diwali.

Ingredients:

For the Dough:

2 cups all-purpose flour

2 tablespoons ghee

Water (as needed)

A pinch of salt

For the Filling:

1 cup grated khoya (milk solids)

1/4 cup powdered sugar

2 tablespoons chopped cashews

2 tablespoons chopped almonds

2 tablespoons desiccated coconut

1/4 teaspoon cardamom powder

1 tablespoon raisins

1 tablespoon chironji or melon seeds (optional)

For the Sugar Syrup:

1 cup sugar

1/2 cup water

A few strands of saffron (optional)

1/4 teaspoon cardamom powder

Other:

Ghee or oil for frying

North India's Popular Sweet Chandrakala Recipe

Instructions:

Prepare the Dough:

In a bowl, combine the flour, salt, and ghee. Rub until it resembles breadcrumbs.

Gradually add water and knead into a firm dough.

Cover and let it rest for 20-30 minutes.

Prepare the Filling:

Heat a pan over low heat. Add the khoya and sauté for 2-3 minutes until softened.

Remove from heat. Add the powdered sugar, nuts, coconut, cardamom powder, raisins, and chironji. Mix well. Let it cool.

Prepare the Sugar Syrup:

Boil the sugar and water together until a one-string consistency is reached.

Add the saffron and cardamom powder. Keep warm.

Make the Chandrakala:

Divide the dough into small balls. Roll each ball into a 3-4 inch disc.

Place 1-2 teaspoons of filling in the center of one disc. Moisten the edges with water.

Cover with another disc and seal the edges by folding and pressing to create a decorative pattern.

Repeat with the remaining dough and filling. 

Frying the Chandrakala:

Heat ghee/oil in a deep pan over medium-low heat.

Fry the Chandrakala in batches until golden brown and crispy.

Remove and drain off excess oil.

Coating with sugar syrup:

Dip each fried Chandrakala in the warm sugar syrup for a few seconds.

Remove and let them dry on a plate.

Tips:

- Make sure the filling doesn't leak out while frying; seal the edges well. You can store them in an airtight container for 4-5 days.

- Enjoy your homemade Chandrakala!

Also read:

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Protein-rich Sattu drink recipe

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