09 November 2013,06:14 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • For the pastry, Mix together the Maida, Salt and ghee in a bowl 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 4 minutes.
  • Add the caster sugar, almonds, cashew nuts and cardamom powder, and remove from heat. Set aside to cool.
  • For the syrup, cook the sugar with water in a non-stick pan, stirring till the sugar dissolves. Cook till the syrup attains a one-thread consistency. Add the saffron and stir. Keep the syrup hot.
  • Divide the dough into twenty equal portions. Roll out each portion into a three-inch puri.
  •  Take two puri at a time. Place one tablespoon of khoya filling in the centre of one puri and cover with the other puri. Moisten the edges and pinch or twist the edges in a pattern to seal firmly.
  • Heat the ghee in a kadai and deep-fry the chandrakala, on medium heat, till golden brown. Drain and soak immediately in the hot syrup.
  • When the chandrakala are coated on all sides with the sugar syrup, gently remove and serve.


  • 200 grams Maida
  • Ghee for deep-frying
  • Salt to taste

For Filling            

  • 100 grams Khoya, grated              
  • 100 grams Castor sugar
  • 6 Almonds, coarsely powdered   
  • 6 Cashew nuts, coarsely powdered           
  • ½ teaspoon Green cardamom powder     

For sugar syrup

  • 250 grams Sugar              
  • Few threads of Saffron

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