Friday, 9 September 2016

CHANDRAKALA


Prep Time  : 30 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
All purpose flour / maida     -   1 cup
Mawa / whole dried milk     -  3/4 cup
Sugar  -  1 cup
Water  -  1 cup
 Cardamom powder  -   1/2 tsp
Grated coconut   -   2 tbsp
Crushed cashew nuts  -   2 tbsp
Raisins  -  2 tbsp
Clarified butter / ghee  -   2 tbsp
Oil  -  for frying

METHOD
Heat the pan add mawa / whole dried milk  on a medium flame.
When its color change in light brown switch off the gas.
Once cooled,add coconut ,raisins,cashew nuts and cardamom powder.
Now stuffing is ready.
For the covering
Take a bowl mix all purpose flour and clarified butter.
Knead to make a soft and smooth dough with the help of little amount of water.
Keep aside for 15 mins.
Divide the dough into equal size balls and roll out each ball into a round puri.
Stuff the mawa / whole dried filling in it.
And cover with other puri and  seal the edges with water and shape it.
Heat oil in a pan and deep fry these chandrakala until golden in colors.
Always cook in medium flame.
Drain extra oil.
For syrup
Now prepare the sugar syrup of one string consistency.
Dip into the sugar syrup for ten mins.