Chandrakala | How to make Chandrakala

By Dipti Saraf  |  3rd Jun 2016  |  
4 from 1 review Rate It!
  • Chandrakala, How to make Chandrakala
Chandrakalaby Dipti Saraf
  • Prep Time

    60

    mins
  • Cook Time

    15

    mins
  • Serves

    8

    People

33

1





About Chandrakala Recipe

Chandrakala is an authentic, traditional and delicious Indian Sweet, we all may have heard the names- Launglata and Chandrakala, these beauties are sisters as the recipe and procedure for both the sweets is same, just the presentation is a bit different. I had learn this amazing delicacy from my "Mamiji"(Wife of mom's brother) who is an expert in traditional cooking, especially desserts.

Chandrakala, a deliciously amazing recipe to treat your family members. This recipe of Chandrakala by Dipti Saraf will definitely help you in its preparation. Surprisingly the preparations for Chandrakala can be done within 60 minute. Isn't it interesting. Also, the time taken for cooking Chandrakala is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 8 people.A lot of times making Chandrakala can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Chandrakala is just too tempting. Cooking Chandrakalaat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Chandrakala is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofChandrakala from Better Butter.

Chandrakala

Ingredients to make Chandrakala

  • Khoa or reduced milk 200 gms
  • Sooji or semolina 2 tbsps (Dry roast in a kadai)
  • sugar 2 tsps (ground) this will be used for preparing the filling
  • sugar 1 cup this will be used for making Chashni
  • Refined flour or maida 1 cup
  • ghee/Refined Oil 1 tbsp (for dough) + about 2 cups (for frying)
  • Dry Fruits chopped- A fistful (Chironji,Cashew,Almonds,pistachios,Etc)
  • Luke warm water - as required for kneading the dough and also for Chashni 1/2 cup
  • Silver Leaves - a few for decoration(optional)
  • cardamom powder-1tsp

How to make Chandrakala

  1. Take maida and add 1 tbsp ghee, mix properly so that no lumps remain. Knead like chapati dough with lukewarm water. keep aside covered for sometime.
  2. Mix khoa,sooji(roasted),dry fruits, ground sugar, cardamom powder. This is our filling for Chandrakala
  3. Now make two sized balls out of the maida dough. Few small balls (say little bigger than a marble) and same number of bigger balls (say like cherries).
  4. Roll the balls flat like chapati (size will be obviously smaller than chapati). So now we get two sized rotis, one little bigger than the other.(eg: One is 2 inches and other is 2.5 inches diameter)
  5. Place the bigger roti on the kitchen counter, line/brush only its circumference (outer edges) with little water. Put 1-2 tsp of the filling in the center of this roti. Now cover this entire setup with the smaller roti.
  6. Both rotis will stick to each other on the edges due to the water we brushed earlier on the big roti's edge. Seal the edges. Twist the edges for a good look and also to avoid seeping of oil into it while frying.
  7. Let the ghee or refined oil to heat in a kadai. Now sim the flame and Fry the prepared Chandrakalas. Remove when they turn golden.
  8. Meanwhile take 1/2 cup water and 1 cup sugar and heat in a heavy bottomed pan. let boil for sometime to 1 string consistency.
  9. dip the fried chandrakalas in this sugar water. Take out after 2 mins. Decorate with silver leaves. Serve warm or after cooling. Both taste Heavenly!
  10. *The chandrakalas can be airfried instead of oil frying. *The sugar quantity can be increased or decreased as per one's taste. *Silver leaf decoration is totally optional.

My Tip:

Putting few strands of saffron/Kesar in the sugar emulsion while it is boiling, enhances the aroma and flavour.

Reviews for Chandrakala (1)

Bindiya Sharma2 years ago

must be delicious.. will try it out!
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