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A popular Diwali sweet made with maida and khoya.
Chandrakala is very famous Indian sweet found in local sweet stalls prepared with maida and khoya as main ingredients. Popular during Diwali and other festivities, they can be made easily at home too.
These are little fried pastry parcels filled with khoya, mixed with nuts and garnished with with saffron, then dipped in a light sugar syrup.
Chandrakala gets its name from its round moon-like shape.
Chandrakala
Chandrakala Recipe
A popular Diwali sweet made with maida and khoya.
Ingredients for Chandrakala
- 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
How to make Chandrakala
- 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
Tip: If using ready made khoya, omit step 1 and use 200g of unsweetened khoya.
