Chandrakala | Indian Sweet recipes

Ingredients :

For Khova:

• 1 litre Milk
• 1/2 cup Sugar
• 1/4 cup Almonds - pistachios -cashew (sliced)(optional)
• 1/2 tsp cardamom powder

For Chandrakala:

• 2 cups Maida/plain flour
• 2 tbsp Ghee
• 2-3 tbsp water/as needed to knead the flour
• a pinch Salt
• Oil/Ghee for deep frying
• 1 cup sugar (for syrup)
• Few Kesar /pistachios
• Khoya for stuffing

Method :

Khova:

1. Heat the milk in a heavy bottomed pan.Bring it to boil.Once it starts boiling, then
lower the heat - something in the middle of low-med.

2. Stir it once every 10 min to make sure that the milk does not stick to the bottom.

3. Add the Cardamom Powder and sugar.The milk is about an hour and half or so, slowly
starts reducing in volume and turns into sandalwood yellow colour.

4. After 1 hours or so, it thickens and this is a point when it becomes mandatory that
attention is given and stirring is must on a continuous basis. Otherwise it will stick to
the bottom.At final stage it will be like thick paste.Remove it from the stove ,Transfer
it into a serving bowl and cool it for sometime.Khova is ready for stuffing.

You can mix the grated Pistachio/almonds in Khova for crunchy taste.

Chandrakala:

1. Add the maida flour and salt in a large mixing bowl.Add ghee and start kneading the
dough.Add water little by little and knead them again till the dough become soft.
Cover and keep aside.

2. Roll each dough pieces like small poories.Place stuffing in the center of the poori and
close it.

3. Fold in the edges.Repeat this step with remaining dough.

4. Prepare the sugar syrup by boiling sugar and water into thick consistence.Fry all
chandrakala one by one in a ghee/oil at moderate temperature, till it turns golden.

5. Take it out and soak the chandrakala immediately in prepared sugar syrup for 10
minutes and then arrange it in a tray.

6. Garnish it with grated pistachios/saffron strands.