ChandraKala Sweet

Ingredients.............

 For Chandrakala.........

1. Plain Flour- 200gm
2. Vegetable oil- 1 small bowl
3. Vegetable oil for fry- 1 big bowl
4. Water- 1cup
5. Wet cloth
6. Milk- 3 tbsp

For Filling..........

1. Whipping Cream- 1 cup
2. Dried milk powder- 200gm
3. Sliced Almond- 4 tbsp
4. Raisins- 4 tbsp
5. Sugar - 1 bowl
6. Deseccated coconut- 6 tbsp

Sugar Syrup...........

1. Sugar- 1 cup
2. Water- 1 1/2 cup

Filling Method...............

• Heat the fry pan and mix cream and milk powder.




• Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.

• Turn off the heat and transfer to the another bowl, after cooling  add coconut, almonds and raisins. Mix together well.

• Now add sugar and keep aside.

Chandrakala Method...........

• Mix plain flour, oil in a bowl and mix it well.

• Now make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft and pliable.


• Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.


• Divide the dough's and roll into balls with the palms of your hands.

• Roll each ball into about 4-inch diameter (like a roti or chappati).

• Dip your finger in the milk and spread it around the rim of the rolled dough. 
• Put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers and take one clove and press the upper front. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out. 






• `Continue filling the rest of the Chandrakala in the same manner.
• Heat about 1-1/2 inches of oil in a frying pan on medium heat.
• Place the chandrakala in the frying pan few at a time. 

• After Chandrakala are floating on top of the oil, turn them slowly. Fry the chandrakala until they turn light golden-brown color on all sides. Don’t fry on high heat; the long lata crust will be too soft and not crispy. 


• When they are done cooking, lift them out of the oil.

Garnishing...............

• Boil the sugar and water on medium heat until syrup is about one thread.

• Dip the chandrakala into the sugar syrup making sure they are coated with syrup all around.

• That's it Chandrakala is ready .