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PrintCHANDRAKALA
Serves :
4
Preparation Time :
Cooking Time :
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.
INGREDIENTS
- 200 grams Maida
- Ghee for deep-frying
- Salt to taste
For Filling
- 100 grams Khoya, grated
- 100 grams Castor sugar
- 6 Almonds, coarsely powdered
- 6 Cashew nuts, coarsely powdered
- ½ teaspoon Green cardamom powder
For sugar syrup
- 250 grams Sugar
- Few threads of Saffron
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