Ingredients
Maida 1 Kg
Ghee 200 gms
Mawa 500 Gms
Kaju broken 25 gms
Maguj 25 gms
Badam giri 25 gms
Chironji 25 gms
Pista 25 gms
Kesar ½ gms
Sugar 250 gms
Ghee for frying ½ kg
Sugar chasni (2 tar) 1 kg
Garnish
Silver verk 4 nos
Kesar ¼ gms
Pista 10 gms

Method
Make a dough of maida and ghee little harder than the roti dough by adding little water
Prepare sugar syrup with water and sugar of 2 tar
Prepare stuffing with mawa mixed with all crushed nuts, sugar and kesar
Divide dough into 80 pieces
Roll each dough pieces like small poories
Place stuffing in the center of the poori, cover with another poori and seal like gujjia
Heat ghee in a kadai
Fry all chanderkala in a ghee at moderate temperature, till it turns golden
Take out on a greese proof paper
Soak in prepared sugar syrup for 10 minutes
Take out from sugar syrup and arrange on a plate
Garnished with silver verk crushed pista and saffron
Can be served hot or cold