CHANDRAKALA

Preparation Method :

• For the pastry, Mix together the Maida, Salt and ghee in a bowl and knead into a firm dough using water as required. Cover with a damp cloth and set aside.
• For the filling, cook the khoya in a non-stick pan on low heat, stirring continuously, for 4 minutes.
• Add the caster sugar, almonds, cashew nuts and cardamom powder, and remove from heat. Set aside to cool.
• For the syrup, cook the sugar with water in a non-stick pan, stirring till the sugar dissolves. Cook till the syrup attains a one-thread consistency. Add the saffron and stir. Keep the syrup hot.
• Divide the dough into twenty equal portions. Roll out each portion into a three-inch puri.
•  Take two puri at a time. Place one tablespoon of khoya filling in the centre of one puri and cover with the other puri. Moisten the edges and pinch or twist the edges in a pattern to seal firmly.
• Heat the ghee in a kadai and deep-fry the chandrakala, on medium heat, till golden brown. Drain and soak immediately in the hot syrup.
• When the chandrakala are coated on all sides with the sugar syrup, gently remove and serve.