Chandrakanthalu | How to make Chandrakanthalu

By Abhinetri V  |  24th Aug 2016  |  
5.0 from 1 review Rate It!
  • Chandrakanthalu, How to make Chandrakanthalu
Chandrakanthaluby Abhinetri V
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

33

1





About Chandrakanthalu Recipe

This is a traditional sweet made in Andhra Pradesh. It is a crispy festive food often prepared by my grandmother.

The delicious and mouthwatering Chandrakanthalu is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Chandrakanthalu is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Chandrakanthalu. Abhinetri V shared Chandrakanthalu recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Chandrakanthalu. Try this delicious Chandrakanthalu recipe at home and surprise your family and friends. You can connect with the Abhinetri V of Chandrakanthalu by commenting on the page. In case you have any questions around the ingredients or cooking process. The Chandrakanthalu can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Chandrakanthalu with other users

Chandrakanthalu

Ingredients to make Chandrakanthalu

  • moong dal / Pesara pappu - 1 cup
  • sugar - 1 1/2 cup
  • water - For soaking.
  • Grated coconut - 1 cup
  • cardamom - 4
  • oil for frying,
  • ghee - 1 tablespoon

How to make Chandrakanthalu

  1. Soak the green gram for 1 1/2 hour. Drain the water and grind it into a paste. You can use the drained water for the remaining process.
  2. Take a heavy bottom pan and put it on a medium high flame .
  3. Now prepare a sugar syrup by adding sugar, water and stir it continuously till it reaches a one string consistency.
  4. Then on a low heat, add grated coconut, cardamom powder, moong dal paste and stir well continuously.
  5. Cook this until a texture similar to that of halwa is formed. Note that it is not sticky.
  6. Transfer this mix into a ghee coated plate and level it evenly. While it is hot cut it into desired shape with a knife.
  7. Let this cool completely.
  8. Heat oil in a pan over medium flame and carefully fry these cut pieces till they turn golden brown.
  9. Serve the crispy and tasty chandrakanthalu at room temperature.

My Tip:

Stir the mix continuously on a low flame to avoid any lumps. Drain the water completely while grinding the paste. It should not be very smooth or very coarse.

Reviews for Chandrakanthalu (1)

Uma Sarkar2 years ago

I have always had a special love for regional sweet dishes. They convey so much about the taste and culture of that state. Thanks for sharing, I am sure this sweet must be a childhood memory too
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