This Holi I decided
to make a different sweet & Chandrakala came to my mind. Chandrakala is a
dessert from Northern India, similar to gujiya. The ingredients are quite
similar but the preparation process is a bit different. Recipe here looks
lengthy but it took me just an hour to make these. After tasting, hubby dear
declared that we don't need to go to any sweet shop anymore as we have our own "Halwai" at home
Ingredients (makes 10 to 12)
For Dough
1 1/2 cups Maida/plain flour
2 tbsp Ghee
a pinch Salt
2-3 tbsp water/as needed to knead the flour
For Filling
1 cup khoya
3/4 cup powder sugar (according to taste)
1/2 tsp elaichi powder
1 tsp chirongi
1 tsp raisins
1 tsp almonds silvered
For Syrup
1 cup sugar
1 cup water
Few saffron strands
Paste of 1 tbsp maida + 1 tbsp water
Oil/Ghee for deep frying
1 tsp pistachio silvered for garnish
Method
For Dough
Add the maida flour & salt in a large mixing bowl.
Add ghee rub it so the mixture resembles crumbs.
Add water & start kneading the dough till you have a sami soft dough. Cover and keep aside.
For Filling
Take khoya in a pan & dry it on slow flame for sometime.
Add all other ingredients & turn the flame off.
Keep aside to cool down.
For Syrup
Prepare the sugar syrup by boiling sugar & water into one string consistency.
Add few saffron strands to syrup if you like.
How to Proceed
Make small balls of the dough.
Roll each dough pieces into small poories.
Place stuffing in the centre of one poori & apply flour & maida paste on the edges & cover with another poori.
Press to close it & then fold the edges to make design.
Repeat with remaining dough.
Fry all chandrakala one by one in ghee/oil at moderate temperature, till it turns golden.
Take them out & soak them immediately in prepared sugar syrup for 2 to 3 minutes & then put them in a sieve to drain extra sugar syrup.
Arrange them in a tray & garnish with grated pistachios/saffron strands.
Tips
* Dough should not be too soft or too hard.
* While rolling out poories, remember to roll it little thick in the centre & thinner at the edges. It will prevent filling from oozing out while frying.
* Suppose if the stuffing ooze out in oil , immediately switch off the stove & remove the sweet. Strain the oil & reuse
* Khoya for filling should be fresh & dry.
* Stuffing can be made using dry fruits like charoli or chirongi, raisins, coconut, almonds, cashews, pistachio.
* Sweetness of filling & sugar syrup depends on individual taste.
* Store in a box only after the sweet cools down completely.
Ingredients (makes 10 to 12)
For Dough
1 1/2 cups Maida/plain flour
2 tbsp Ghee
a pinch Salt
2-3 tbsp water/as needed to knead the flour
For Filling
1 cup khoya
3/4 cup powder sugar (according to taste)
1/2 tsp elaichi powder
1 tsp chirongi
1 tsp raisins
1 tsp almonds silvered
For Syrup
1 cup sugar
1 cup water
Few saffron strands
Paste of 1 tbsp maida + 1 tbsp water
Oil/Ghee for deep frying
1 tsp pistachio silvered for garnish
Method
For Dough
Add the maida flour & salt in a large mixing bowl.
Add ghee rub it so the mixture resembles crumbs.
Add water & start kneading the dough till you have a sami soft dough. Cover and keep aside.
For Filling
Take khoya in a pan & dry it on slow flame for sometime.
Add all other ingredients & turn the flame off.
Keep aside to cool down.
For Syrup
Prepare the sugar syrup by boiling sugar & water into one string consistency.
Add few saffron strands to syrup if you like.
How to Proceed
Make small balls of the dough.
Roll each dough pieces into small poories.
Place stuffing in the centre of one poori & apply flour & maida paste on the edges & cover with another poori.
Press to close it & then fold the edges to make design.
Repeat with remaining dough.
Fry all chandrakala one by one in ghee/oil at moderate temperature, till it turns golden.
Take them out & soak them immediately in prepared sugar syrup for 2 to 3 minutes & then put them in a sieve to drain extra sugar syrup.
Arrange them in a tray & garnish with grated pistachios/saffron strands.
Tips
* Dough should not be too soft or too hard.
* While rolling out poories, remember to roll it little thick in the centre & thinner at the edges. It will prevent filling from oozing out while frying.
* Suppose if the stuffing ooze out in oil , immediately switch off the stove & remove the sweet. Strain the oil & reuse
* Khoya for filling should be fresh & dry.
* Stuffing can be made using dry fruits like charoli or chirongi, raisins, coconut, almonds, cashews, pistachio.
* Sweetness of filling & sugar syrup depends on individual taste.
* Store in a box only after the sweet cools down completely.
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