Chandra Kala Recipes
CHANDRA KALA
It is a sweet dish, very elegant and tasty. One of the favorite North Indian Sweets.It is a little work, but it is worth it. My husband can't stop eating it.
Provided by sharda
Categories Dessert
Time 1h30m
Yield 15-20 pieces, 2 serving(s)
Number Of Ingredients 12
Steps:
- Make the pastry dough mixing the above ingredients and cover it with cloth.
- Divide it into small dime size balls and roll them like thin circles.
- Prepare the filling or the stuffing.
- First lay down one circle apply little water at the side of the circle.
- Put in the filling (about one spoon each).
- Cover it with the other rolled circle,and paste them both,making wedges all along the circle with your finger.
- 7) Keep them covered with a cloth, till all the chandra-kala is prepared.
- Prepare the sugar syrup as instructed. Once after obtaining the required thickness keep it on very very low heat(very important).
- Heat the oil in deep frying pan and fry on medium heat till light golden brown (3-4 at a time).
- Dip them in the sugar syrup; soak every piece for 1 minute on both sides and take it out with a fork.
- Lay it down on sliver paper to avoid sticking.
- Once cooled, keep it in a airtight container.
Nutrition Facts : Calories 3391, Fat 233.7, SaturatedFat 37.5, Cholesterol 38.2, Sodium 188.2, Carbohydrate 323.1, Fiber 3.8, Sugar 226.7, Protein 13.2
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- For the pastry, Sift together the flour and salt into a bowl. Rub in one and a half teaspoons of ghee and knead into a firm dough using water as required. Cover with a damp cloth and set aside.
- For the filling, cook the khoya in a non-stick pan on low heat, stirring continuously, for three to four minutes. Add the caster sugar, almonds, cashew nuts and cardamom powder, and remove from heat. Set aside to cool.
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- Meanwhile you can prepare the stuffing. Soak the saffron prior in lukewarm milk. Then mix crumbled khoya, sugar powder, powdered cardamom and the saffron with milk. Knead well to mix thoroughly. It should not be too crumbly.
- Prepare sugar syrup by boiling in medium flame. 1/2 string consistency is enough for this sweet. That is if you check a drop between your fingers, a string forms and breaks quickly. It will be sticky, not watery. Add cardamom, rose water after switching off the stove.
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