Ingredients for Chandrakala:
For the Stuffing:
- Khoya/Mava 400g
- Ghee 2 Tbsp
- Chopped Nuts 100g (Almond/ Cashew/ Chironji/ Pista)
- Cardamom Powder 1 Tsp
For the Dough:
- Maida 500G
- Ghee 150 G
- Water as Required
For the Sugar Syrup:
- Sugar 500g
- Water about 300 ml
- Saffron few strands
- Oil for frying
Preparation Method for Chandrakala:
- Take a bowl, add the Maida and ghee and mix well. To the crumbly mixture sprinkle water and knead into a stiff dough. Set aside covered with a wet cloth.
- Take a heavy-bottomed pan. Add the sugar and water. Gently stir such that the sugar dissolves on low heat. Continue cooking till the sugar syrup reached ½ string consistency. Add the saffron. Test the sugar syrup between your finger and thumb. If it forms small strands that break easily then the consistency of the syrup is just right. Set it aside.
- Take a heavy-bottomed pan. Gently roast the nuts. Do not burn or change colour. Add to the khoa. Mix in the cardamom powder and mix well.
- Pinch small lemon size balls of the dough. Roll into a small puri. Take a tbsp of the stuffing. Place it in the centre. Fold into half circle. Pinch the edges like a Momo such that it seals well.
- Prepare all the dough and stuffing into half moons.
- Heat oil in a kadhai. When medium hot, gently slip in the half moons and fry till golden brown.
- Add the warm fried Chandrakala’s to the warm syrup. Let them soak for 5 minutes. Remove onto a flat plate. Cool and store in an airtight jar.
- Repeat with all the fried Chandrakala.
Note:
- You can use variety of nuts and dry fruits, but dry fruits may make the Chandrakala soft on storage.
- Chironji is sara paruppu in Tamil
- Slivered nuts can be sprinkled immediately after removing the Chandrakala from the sugar syrup.
- In the case of diabetics, you can avoid sugar syrup. The natural sweetness of khoa will be sufficient. It is a compromise but a fairly good one.
