Chandrakala | How to make Chandrakala
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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.
Ingredients to make Chandrakala
- Khoa or reduced milk 200 gms
- Sooji or 2 tbsps (Dry roast in a kadai)
- 2 tsps (ground) this will be used for preparing the filling
- 1 cup this will be used for making Chashni
- Refined or maida 1 cup
- /Refined Oil 1 tbsp (for dough) + about 2 cups (for frying)
- Dry Fruits chopped- A fistful (Chironji,Cashew,Almonds,,Etc)
- Luke warm - as required for kneading the dough and also for Chashni 1/2 cup
- Silver Leaves - a few for decoration(optional)
How to make Chandrakala
My Tip:Putting few strands of saffron/Kesar in the sugar emulsion while it is boiling, enhances the aroma and flavour.