Chandrakala is a traditional Indian sweet shaped like a crescent moon, made with a flaky outer covering of maida (refined flour) and filled with a rich stuffing of khoya (mawa), nuts, and cardamom. The dumpling is sealed, deep-fried until golden, and then dipped in fragrant sugar syrup. Crispy on the outside and soft, juicy inside, Chandrakala is a festive delicacy often made during Diwali and Holi. Its beautiful crescent shape and luscious filling make it...
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Mix maida, salt, baking powder, suji, 1 spoon ghee till the mixture holds on your fist . Add water little by little to make semi soft dough.
Grease the dough with ghee or butter and keep it aside. Cover with a wet cloth to prevent it from drying and rest for 15–20 mins.
In a pan, boil sugar and water on medium to low flame till slightly sticky (1- string consistency). Set aside to cool down a bit.
Heat a pan and add mava( khoya). Moisten it slightly by stirring for 2 min.
When khoya cools down , add chopped dry fruits and cardamom-infused sugar. Mix everything together and set aside to cool.
Roll the dough into puri-shaped discs. Place the stuffing on one disc, overlap it with another disc, and press to seal the edges. Apply water or milk at the edges if needed and press tightly.
Twist the edges decoratively to ensure they don’t open while frying.
Heat oil on low to medium heat. Ensure the oil is not extremely hot.
Deep fry the Chandrakalas until they turn crispy, which takes about 5-7 minutes.
Dip the fried Chandrakalas in the sugar syrup, ensuring they are well-coated and remove.
Garnish the Chandrakalas with almond flakes, dry rose petals and saffron. Serve them as a festive treat for Diwali or any special occasion.
Moyan (fat) is the key. Add enough ghee while mixing the flour; this helps make the outer layer crisp yet flaky.
Make sure the khoya (or coconut, dry fruits mixture) is dry and not watery otherwise, the chandrakala may break while frying.
Add the freshly fried chandrakala into slightly warm syrup so it absorbs nicely.
Let them cool completely before storing in an airtight container, they stay crisp for 2–3 days.
Can I use store-bought mava for the stuffing?
Yes, you can use store-bought mava, but ensure it is fresh for the best taste.
What dry fruits work best for the stuffing?
You can use almonds, cashews, pistachios, or raisins based on your preference.
How do I ensure the sugar syrup is of the right consistency?
The sugar syrup should be slightly sticky but not too thick or watery. It should coat the back of a spoon lightly.
Can I make Chandrakalas in advance?
Yes, you can prepare them a day in advance and store them in an airtight container.
Can I bake Chandrakalas instead of frying?
Traditionally, Chandrakalas are fried, but you can bake them at 350°F (180°C) for 15-20 min until golden brown for a healthier option.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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