Chandrakala is a dessert from Northern India, similar to gujja.The outer covering is made of flour and the stuffing is traditionally made using dry fruits like charoli,raisin,coconut, almonds, and cashews, along with khoa, semolina,cardamom, sugar, and pistachio.
Preparation time: 25 mins, Cooking time: 30 mins
- all purpose flour, 1 cup
- Rava (semolina), 1/4 cup
- Ghee, 1/4 cup
- Milk for making the dough
- Mava, 50 gms
- Powdered sugar, 2 tblsp
- Almonds – pistachios -chashew (sliced), 1/4 cup
- Elaichi (powdered cardamom), 1/2 tsp
- Sugar, 1/3 cup
- Kesar (saffron strands)
- Kesari colour (saffron colour) -a little
- For the Garnish :
- Silver varq
- Almonds and pistachios
- Make a soft dough of maida, rava, ghee and milk, keep aside for 10 mins.
- Sieve mava and roast it for 3-4 minutes in a kadai and let it be cooled.
- Add powdered sugar, cardamom, almonds, pistachios, cashews and mix well.
- Make 15 round pieces of it.
- Divide the firstly prepared dough into 30 portions and roll them out into small puris.
- Stuff one piece of mava preparation between two such puris.
- Seal the edges by pressing them lightly and make any design at the edges.
- Fry these pieces in hot ghee till crisp and light brown in colour.
- Set them aside to cool.
- Make a sugar syrup of one-string consistency with one-fourth cup of water simultaneously adding the saffron and saffron colour.
- Chasani is ready.
Coat Chandrakala with Chashni:
- Dip Chadrakala in the Chashni, take it out with a ladle and keep in another plate. Similar dip another Chandrakala, dip all Chandrakalas in Chashni and take them out.
- Keep Chandrakalas separated from each other, leave them in open air for 1 hour then turn them over and leave for another 1 hour.
- Garnish them with silver varq and dry fruits.
- Your Chandrakala is ready, you can see they look so pretty.