जिभेवर ठेवताच विरघळणारी, बाहेरून रसरशीत आणि आत मऊसूद खव्याची गोडी |चंद्रकला Bihari Chandrkala Recipe

चंद्रकला बनवण्यासाठी लागणारे साहित्य
• २ कप मैदा
• १/२ चमचा मीठ
• १/४ कप साजूक तूप
• १/२ कप पाणी
• २५० ग्रॅम्स खवा
• १ मोठा चमचा चिरलेला सुका मेवा (बदाम आणि पिस्ता)
• १ १/२ कप साखर
• ३/४ कप पाणी
• वेलची पूड
• खायचा रंग (ऐच्छिक)
• १/२ कप पिठीसाखर
• १/२ चमचा वेलचीपूड
• तळण्यासाठी तेल

#ChandrakalaRecipe #FamFest #Celebratewithme #DiwaliRecipe #दिवाळीफराळ

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Chandrakala is a traditional and rich Indian sweet that is usually made during Diwali. There are many variations in recipes in north India and Maharashtra. It is rich in look and texture. Outer covering is crispy and filling is made from khoya and dry nuts. It needs a little patience and is time consuming but end result is just awesome. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 2 cup Maida
• 1/2 tsp Salt
• 1/4 cup Ghee
• 1/2 cup Water
• 250 gm Khoya / Mawa
• 1 tbsp chopped Dry nuts (Almonds & Pistachios)
• 1 1/2 cup Sugar
• 3/4 cup Water
• Cardamom powder
• Food color (Optional)
• 1/2 cup powdered Sugar
• 1/2 tsp Cardamom powder
• Oil for frying

Method:
• Take maida in a dish and add salt. Mix well.
• Add ghee and rub it well with maida until the mixture turns nice crumbly.
• Add a little water at a time and knead semi soft dough.
• Cover and rest the dough for about 30 minutes.
• Heat up a pan on medium heat and add mawa.
• Roast the khoya really good on low to medium heat for about 7-8 minutes.
• After about 5 minutes of roasting add dry nuts and mix well.
• After roasting the khoya for about 10-12 minutes check a small quantity.
• If it comes together into a ball turn off the gas and let the mixture cool down completely.
• You can add 1/2 cup desiccated coconut or grated dry coconut into the mixture while
roasting.
• For making sugar syrup heat up a pan on medium heat and add sugar, water and let sugar
dissolve in water.
• When sugar melts continue cooking the syrup for another 5 minutes on medium heat.
• Reduce the heat to low and check the consistency. We need single thread consistency syrup.
• Turn off the gas and add cardamom powder, food color.
• Mix well and sugar syrup is all ready.
• Adding food color is optional. You can skip it if you don’t want.
• Add powdered sugar in roasted khoya, cardamom powder and mix everything well together.
• You can add gulkand, tutti frutti in place of powdered sugar.
• Stuffing is all ready.
• Knead the dough for about a minute to make it soft and smooth.
• Divide the dough in two portions and take one of them.
• Make it smooth and roll chapatti from it having thickness like puri.
• Cut the chapatti into small puris with the help of lid of a daba.
• Take two puris and keep remaining puris and dough covered.
• Roll the puris a little once and fill a small stuffing ball into one of them.
• Spread water along the edges of both the puris and close it up with another puri.
• Seal the edges really good.
• Pinch the edge and tuck it inside. Again pinch and fold it.
• Continue it along all the edge of chandrakala and it is ready to fry.
• Keep the chandrakala covered until you fry them.
• Heat up oil on very low heat and drop chandrakala in hot oil.
• Fry chandrakala well on low heat from one side for about 4-5 minutes.
• Flip it over and fry well from another side too until it gets nice golden color.
• When chandrakala are fried well from both sides take them out, drain excess oil and transfer
into hot sugar syrup.
• Soak the lower side in syrup for about a minute and flip it over.
• Soak other side too for a minute in sugar syrup and take it out.
• Let them cool down completely and store in air tight container.
• These have shelf life of about 4-5 days.
• You can make 10 chandrakala from the used proportion.

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