Chandrakala

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.

Mix khoa,sooji(roasted),dry fruits, ground sugar, cardamom powder. This is our filling for Chandrakala

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).

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)

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.

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.

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.

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.

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!

*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.