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
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| 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!
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