One sweet, three celebrations! With Raksha Bandhan, Onam & Eid around the corner, what better way to celebrate than with a traditional Indian mithai that feels festive with every bite ! Today, I’m making Chandrakala, a beautiful, flaky, syrup-soaked sweet inspired by the famous Kaka Halwai, Pune. Crispy on the outside, rich and indulgent within, and finished with a touch of sweetness ,this is the kind of mithai that deserves a place on every festive platter! #Feast26
Mix maida, salt, baking powder, suji, 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 15–20min.
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 Chandrakala until they turn crispy, which takes about 5-7 minutes.
Dip the fried Chandrakala in the sugar syrup, ensuring they are well-coated and remove.
Garnish the Chandrakala with almond flakes, dry rose petals and saffron. Serve them as a festive treat for Raksha Bandhan, Onam , Eid , Diwali or any special occasion.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
