chandrakala recipe, sooryakala – a tasty dessert with a flaky outer covering and a soft interior.
chandrakala is a tasty sweet which is often prepared during Holi.
The outer covering is made of flour and the stuffing is traditionally made using dry fruits like charoli, raisin, coconut, almonds, and cashews, along with khoa, semolina, cardamom, sugar, and pistachio.
preparation time: 25 minutes
cooking time: 30 minutes
recipe type: dessert, indian sweet
- all-purpose flour or maida – 1 cup
- rava or semolina – 1/4 cup
- ghee – 1/4 cup
- milk – for making the dough
- mava or khoya – 50 grams
- powdered sugar – 2 tablespoons
- almonds, pistachios, cashew nuts – 1/4 cup sliced
- cardamom powder – 1/2 teaspoon
- sugar – 1/3 cup
- kesar or saffron strands – few
- food color or kesari color or saffron color – a pinch
- silver varq
- almonds and pistachios
how to make chandrakala recipe
1.Let us first prepare the dough for chandrakala mixing maida, rava and ghee first. Add milk little by little and make a soft dough. Cover and keep it aside for 30 minutes.
2. Meanwhile we will prepare the mava stuffing for chandrakala. Soak saffron in lukewarm milk.
3. Grate mava and roast it for 3 to 4 minutes in a kadai in a low flame. Turn off the flame and let it cool. To this add powdered sugar, cardamom, almonds, pistachios, cashew nuts and mix well. Divide it into 15 small balls. Keep aside.
4. Now, take the dough which we have already prepared. Knead it once more and divide it into 30 portions. Place them on a rolling board and roll into a thick small puri. Arrange them in a plate.
5. To prepare sugar syrup, add sugar and 1/4 cup of water into a saucepan and bring it to a boil. Cook in a medium flame until it reaches a single thread consistency.
6. Now you can make chandrakala or sooryakala depending upon the shape you prefer. Chandrakala will be cresent shaped or moon shaped, and sooryakala will be round sun shaped just like the picture we have shown.
7. To make chandrakala, place one portion of the prepared mava mixture on one side of the puri, fold and cover with the other half.
8. Moisten the edges and pinch, twist and seal the edges to make a patten. Seal the edges firmly otherwise, the stuffing may come out.
9. Sameway, to prepare sooryakala, take two puris, place mawa mixture on top on one puri. Cover with the other puri. Now, moisten the edges, then pinch, twist and seal the edges in to make a pattern. Repeat the same steps with the rest of the puris.
10. Heat ghee or oil or vanaspathi in a pan or kadai. Add few pieces at a time and fry on a medium flame till they become golden brown.
11. Remove them from the hot oil using a slotted spoon and them immediately soak them in hot syrup. Take it out with a ladle and keep it in another plate. Similarly, dip another chandrakala, dip all chandrakalas in chashni or sugar syrup and take them out.
12. Keep chandrakala separated from each other. Leave them in open air for 1 hour and then turn them over and over and leave for another 1 hour. Garnish them with silver varq and dry fruits. chandrakala is ready.