Chandrakala Recipe

Maida (refined 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)- a few
Kesari colour (saffron colour) -a little
For the garnish :
Silver varq
Almonds & pistachios
How to make Chandrakla :
  • Make a soft dough of maida, rava, ghee and milk.
  • Keep it aside for 10 minutes.
  • Sieve mava and roast it for 3-4 minutes in a kadai.
  • Cool it.
  • Add powdered sugar, cardamom, almonds, pistachios, cashews and mix well.
  • Make 15 round pieces of it.
  • Divide the firstly prepared dough into 30 portions and roll them out into small puris.
  • Stuff one piece of mava preparation between two such puris.
  • Seal the edges by pressing them lightly and make any design at the edges.
  • Fry these pieces in hot ghee till crisp and light brown in colour.
  • Set them aside to cool.
  • Make a sugar syrup of one-string consistency with one-fourth cup of water simultaneously adding the kesar and kesari colour.


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