Enjoy this Delicacy of Bihar made with Mawa and Nuts and Maida for its Covering. The dessert is made on festivals of India.
Chandrakala, Chandrakala Recipe, Ghujia, Ghujiya, Suryakala
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.
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
, 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.
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.
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.
While soaking Chandrakala in the syrup, e
ither Chandrakala has to be smoking hot or Syrup. If both are hot, Chandrakala could become soggy and can break.