Recipe Description

Chandrakla
Serving – 4 pax
Preparation time – 20 mins
Cooking Time – 35 mins

Ingredient             Quantity
Ghee                    1 tbsp + 1 tbsp
Chironji                 1 tbsp
Almonds chopped 1 tsp
Cashew chopped 1 tsp
Pistachio chopped 1 tsp
Soojhi                     2 tbsp
Desiccated coconut ½ cup
Khoya                      1 cup
Cardamom powder  ½ tsp
Refined flour             1 ½ cup
Water                        as required +1 cup
Oil                              for frying
Sugar                         1 cup
Silver leaf (warq)        2 nos

Method :
1. Heat a pan , add ghee , chironji , almonds ,cashew , pistachio sauté it for 30 seconds .
2. Now add soojhi and roast it for 1 min.
3. Now add desiccated coconut and roast it for 2-3 min.
4. Transfer it to a bowl , then add khoya , cardamom powder mix it well , keep it aside .
5. In a parath , add refined flour , ghee and mix it well .
6. Now add water and make a stiff dough.
7. Cover it with a moist muslin cloth at keep it for resting for 10-15 mins 8. Meanwhile heat oil for frying in deep bottom kadhai .
9. In another pan add sugar , water allow it to cook on a low flame .
10. Now make roll and cut it into small balls.
11. Take two portion at a time a roll it in small puris. Apply water on the edges of the puris .
12. Place the stuffing in the center of one puris and Cover with another circle, press at the edges to seal completely. Pinch fold continuously to get the pattern
13. Similarly make the rest.
14. Now add the chandrakala in hot oil allow it to fry until golden brown in colour on a low flame .
15. Transfer it to absorbent paper allow it to cool .
16. Once sugar syrup reaches one string consistency off them flame .
17. Now add chandrakala into the syrup and give it a coating all over .
18. Transfer it to serving plate , garnish with pistachio and silver leaf .
19. Ready to serve .