Chandrakala is one of those traditional sweets that brings back childhood memories of festival celebrations. These beautiful crescent-shaped pastries look fancy but are surprisingly simple to make at home. The combination of homemade khoya mixed with crunchy nuts creates the most amazing filling. When you bite into the crispy outer layer, the rich, creamy center just melts in your mouth. It’s like getting a warm hug in dessert form. The best part? You probably have most ingredients in your kitchen already.
About the Recipe
You should surely try this recipe because it’s a showstopper dessert that looks way more complicated than it actually is. Your guests will think you’re a master chef. The process is quite therapeutic too – there’s something so satisfying about rolling the dough, filling each piece, and watching them turn golden in the oil. Plus, homemade sweets always taste better than store-bought ones. You control the sweetness level and can make them exactly how your family likes them. Trust me, once you make these, you’ll never want to buy them from outside again.
Why You’ll Love This Recipe
First off, these little parcels of joy are without a doubt irresistible. The contrast between the crispy shell and creamy filling is just perfect. You get to make your own khoya from fresh milk, which fills your kitchen with the most amazing aroma. The nuts add a lovely crunch, and that hint of cardamom makes everything smell divine. They’re not overly sweet either, thanks to the light sugar syrup coating. Kids without a doubt love them, and adults can’t resist having just one more. They store really well too, so you can make a big batch and enjoy them for days. What’s not to love?
Chandrakala
Cooking Tips
Make sure your milk is completely reduced to khoya consistency – it shouldn’t be watery at all. When making the dough, add water slowly so it doesn’t become too soft. Roll the puris thin but not paper-thin, or they might break. Seal the edges really well with a little water so the filling doesn’t leak out while frying. Keep your oil at medium heat – too hot and they’ll brown outside but stay raw inside.
Serving and Storing Suggestions
This recipe serves about 6-8 people and takes roughly 2-3 hours including milk reduction time. Serve them warm or at room temperature with some tea or coffee. They taste amazing either way. Store in an airtight container for up to a week. You can even freeze them for longer storage – just thaw and enjoy later. They make wonderful gifts during festivals too.
Similar Recipes
- Gujiya
- Karanji
- Mawa Kachori
- Kheer Kadam
- Balushahi
Nutrient Benefits
These treats provide good calcium from milk and healthy fats from nuts and ghee. Cashews and almonds add protein and vitamin E to your diet. The milk-based khoya gives you quality protein too. While they’re without a doubt an indulgent sweet, the nuts provide some nutritional value. Enjoy them in moderation as part of a balanced diet. The homemade version is without a doubt healthier than store-bought sweets with preservatives.
Chandrakala
Ingredients
- 1 litre Milk
- 150 g Sugar
- 200 g Maida
- 250 g Ghee
- 10 to 15 Cashew nuts broken
- few Pistachios broken
- few Almonds broken
- 1/2 tsp Cardamom Powder
- as per taste Salt
- as required Cloves
- as required Water
Optional
- few Saffron Strands
- 50 g Sugar
Instructions
- Boil the milk till it reaches a khoya consistency and remove.
- Add sugar, powdered cashew nuts, almonds, pistachios to the milk and mix well until sugar has fully dissolved.
- Add cardamom powder and mix well.
- Add salt to maida. Add enough water and knead well to a puri dough consistency.
- Roll the dough into small puris and add 1 to 2 tsp of the milk-dry fruits filling.
- Shape the puris into a triangle and stick a clove.
- With the 50g of Sugar, make a thin sugar syrup.
- Heat ghee in a pan and fry the prepared chandrakalas till golden brown.
- Dip them lightly in the sugar syrup.
- Garnish with saffron strands.
- Store it in an airtight container.
- Serve as desired.
Notes
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Frequently Asked Questions
Can I use store-bought khoya instead of making it from milk?
Yes, you can use 200g of store-bought khoya to save time. Just crumble it well and mix with sugar and nuts. Make sure it’s fresh and good quality. Heat it slightly in a pan to remove any moisture before adding the other ingredients.
What if my dough is too hard or too soft?
If it’s too hard, sprinkle a little water and knead again. If too soft, add some dry maida gradually. The dough should be pliable like chapati dough but slightly firmer. Rest it for 10-15 minutes before rolling to make it easier to work with.
Can I bake these instead of deep frying?
You can try baking at 180°C for 15-20 minutes, brushing with ghee halfway through. They won’t be as crispy as fried ones, but still tasty. Turn them once during baking for even browning. The traditional fried version tastes better though.
