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Chandrakala is a Bihari Dessert. The dessert is made in almost all festivals like Holi, Diwali, Rakshabandhan.

The recipe is very much similar to Gujhiya. Chandrakala is Chandran, means Moon. The Dessert shape is similar to the full Moon and is very much Beautiful by its shape and pattern.

The Dessert is always available in the Halwai shops in Bihar. Few desserts like Khaja, Ghujiya, Chandrakala, Balushahi are the famous desserts of Bihar and the Famous Street Foods of Bihar are Litti-Chokha, Litti-Chicken, Litti-Mutton, Phuchka, Kachori-Aaloo etc.

Being a Bihari Girl, I love these foods and eat once a week.

I will try to update my blog with Recipes like these which are very much close to my heart.

About the Recipe

This sweet was in my to-try list since a long time. And the Dessert is very much tricky to make.

When I made this dessert second time, then I decided to post the recipe on my Youtube Channel as well as on my Blog. Please do visit my channel to view the Recipe.

Traditionally, Chandrakala is made with maida for outer covering and khoya, nuts for inner stuffing. The taste of this Dessert is out of the Box.

Video Link

Step by Step Recipe

Making Dough

Take 2 cups of flour and half cup of Melted Ghee in a Bowl. Rub with Hands. Add little by little water to make a semi-soft Dough. For this Proportion, around 1/4th cup of water is enough.

Cover the Dough, and keep aside the dough to rest.

Making the Stuffing

Crumble the khoya, and let the khoya melt to light consistency on a low flame. Transfer the Khoya in a bowl. Add roasted grated dry coconut. Roasting the Coconut is completely optional. Add chopped nuts like Almonds, Raisins, Cashews, Pistachios.

Keep the mixture aside and let the Khoya cool down to room temperature. When the Khoya has been cooled down, add castor sugar or Powdered Sugar in it.

Adding Sugar in a hot Khoya Mixture, will leave the water and can make the stuffing watery or thin in texture.

Making Outer Sheets of Chandrakala

To make the outer layer, Divide the dough into 8-10 small portions. Roll the small balls into a not too thin, not too thick round shape. With the help of Glass or any round cutter, cut out the Chandrakala Sheets. Cut the sheets out and use the remaining dough in next batch of sheets. Cover the cut-out sheets. It will prevent forming of dry patches over the skin of the sheets.

Filling and Folding Chandrakala

Take 2 round cut-out sheets and add a tsp stuffing in the centre, as shown in the picture. With the help of the tip of your finger, apply water on the edges of the sheets and seal them. Now, Fold from one side, press and seal the edges. Pinch fold continuously to get a pattern like this. Repeat to finish the dough.

Frying Chandrakala

Heat oil in a kadhai. Add Chandrakala in the Kadhai, when the oil is hot enough. Chandrakala will start to float when browning start. Fry until golden brown. Cook in low medium flame. Follow the steps as shown in the picture.

Making Syrup

Add a cup of sugar and a cup of water in a Pan. Heat them on a low-medium flame to make syrup. Stir continuously to avoid burning of the Sugar at the bottom of the Pan. 1/2 string of Syrup is enough for the purpose.

Add the Chandrakalas in the Syrup one by one. Soak it for 8-10 minutes. Either Chandrakala has to be smoking hot or Syrup. If both are hot, Chandrakala could become soggy and can break.

Serve in a Plate and Garnish with Pistachios.

Chandrakala Recipe

Enjoy this Delicacy of Bihar made with Mawa and Nuts and Maida for its Covering. The dessert is made on festivals of India.
Course Dessert
Cuisine Bihar, Indian
Keyword Chandrakala, Chandrakala Recipe, Ghujia, Ghujiya, Suryakala
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Calories 2676kcal
Author Pooja Mahto

Instructions

Making Dough

  • Take 2 cups of flour and half cup of Melted Ghee in a Bowl. Rub with Hands.
  • Add little by little water to make a semi-soft Dough. For this Proportion, around 1/4th cup of water is enough.
  • Cover the Dough.
  • Allow the Dough to rest for atleast half an hour.

Making Stuffing

  • Crumble the khoya, and let the khoya melt to light consistency on a low flame. Transfer the Khoya in a bowl.
  • Add roasted grated dry coconut. Roasting the Coconut is completely optional.
  • Add chopped nuts like Almonds, Raisins, Cashews, Pistachios. Keep the mixture aside and let the Khoya cool down to room temperature.
  • When the Khoya has been cooled down, add castor sugar or Powdered Sugar in it. Adding Sugar in a hot Khoya Mixture, will leave the water and can make the stuffing watery or thin in texture.

Making the Outer Sheets of Chandrakala

  • To make the outer layer, Divide the dough into 8-10 small portions.
  • Roll the small balls into a not too thin, not too thick round shape.
  • With the help of Glass or any round cutter, cut out the Chandrakala Sheets. Cut the sheets out and use the remaining dough in next batch of sheets.
  • Cover the cut-out sheets. It will prevent forming of dry patches over the skin of the sheets.

Frying Chandrakala

  • Heat oil in a kadhai.
  • Add Chandrakala in the Kadhai, when the oil is hot enough.
  • Chandrakala will start to float when browning start.
  • Fry until golden brown. Cook in low medium flame.

Making Syrup

  • Add a cup of sugar and a cup of water in a Pan.
  • Heat them on a low-medium flame to make syrup. Stir continuously to avoid burning of the Sugar at the bottom of the Pan. 1/2 string of Syrup is enough for the purpose.
  • Add the Chandrakalas in the Syrup one by one. Soak it for 8-10 minutes.

Notes

While soaking Chandrakala in the syrup, either Chandrakala has to be smoking hot or Syrup. If both are hot, Chandrakala could become soggy and can break.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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