Chandrakala | How to make Chandrakala

By Dhara Shah  |  1st Nov 2016  |  
4.5 from 2 reviews Rate It!
  • Chandrakala, How to make Chandrakala
Chandrakalaby Dhara Shah
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About Chandrakala Recipe

Chandrakala is a dessert from Northern India, similar to gujja.The outer covering is made of flour and the stuffing is traditionally made using dry fruits like charoli, raisin, coconut, almonds, and cashews, along with khoa, semolina, cardamom, sugar, and pistachio.

The delicious and mouthwatering Chandrakala is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Chandrakala 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 Chandrakala. Dhara Shah shared Chandrakala recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Chandrakala. Try this delicious Chandrakala recipe at home and surprise your family and friends. You can connect with the Dhara Shah of Chandrakala by commenting on the page. In case you have any questions around the ingredients or cooking process. The Chandrakala can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Chandrakala with other users


Ingredients to make Chandrakala

  • all purpose flour, 1 cup
  • Rava (semolina), 1/4 cup
  • ghee, 1/4 cup
  • Milk for making the dough
  • Mava, 50 gms
  • Powdered sugar, 2 tblsp
  • Almonds - pistachios -chashew (sliced), 1/4 cup
  • Elaichi (powdered cardamom), 1/2 tsp
  • sugar, 1/3 cup
  • Kesar (saffron strands)
  • Kesari colour (saffron colour) -a little
  • For the Garnish :
  • Silver varq
  • Almonds & pistachios

How to make Chandrakala

  1. Make a soft dough of maida, rava, ghee and milk, keep aside for 10 mins.
  2. Sieve mava and roast it for 3-4 minutes in a kadai and let it be cooled.
  3. Add powdered sugar, cardamom, almonds, pistachios, cashews and mix well.
  4. Make 15 round pieces of it.
  5. Divide the firstly prepared dough into 30 portions and roll them out into small puris.
  6. Stuff one piece of mava preparation between two such puris.
  7. Seal the edges by pressing them lightly and make any design at the edges.
  8. Fry these pieces in hot ghee till crisp and light brown in colour.
  9. Set them aside to cool.
  10. Make chasani:
  11. Make a sugar syrup of one-string consistency with one-fourth cup of water simultaneously adding the saffron and saffron colour.
  12. Chasani is ready.
  13. Coat Chandrakala with Chashni:
  14. Dip Chadrakala in the Chashni, take it out with a ladle and keep in another plate. Similar dip another Chandrakala, dip all Chandrakalas in Chashni and take them out.
  15. Keep Chandrakalas separated from each other, leave them in open air for 1 hour then turn them over and leave for another 1 hour.
  16. Garnish them with silver varq and dry fruits.
  17. Your Chandrakala is ready, you can see they look so pretty.

Reviews for Chandrakala (2)

Shalini Dubey2 years ago

ohh i love these!

Dhara Shah2 years ago


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