Chandrakala Recipe

• 1 cup Maida (refined flour)
• 1/4 cup Rava (semolina)
• 1/4 cup Ghee
• 1 cup Milk
• 50 gm Mava
• 2 tbsp Powdered Sugar
• 1/4 cup Almonds, Pistachios, Cashew (sliced)
• 1/2 tsp Elaichi (powdered cardamom)
• 1/3 cup Sugar
• A few Kesar (saffron strands)
• A little Kesari Color (saffron color)
• For the garnish:
• Silver Varq
• 1/2 cup Almonds & Pistachios (sliced)

• In a bowl add maida, rava, ghee and mix it well.
• Adding milk little by little into the mix, make it into soft dough. Keep it for 10 minutes.
• Sieve mava and then roast it in a skillet for about 3-4 minutes. Allow it to cool.
• Add powdered sugar and nuts into the mava mixture.
• Make small balls (around 30) of it.
• Take the dough and make small balls of it.
• Roll it into small puris.
• Stuff the mava mixture between two puris, sealing the edges.
• Take a deep frying pan add enough ghee for frying.
• Put the stuffed puris into hot ghee and cook it until the puris turn into golden brown in color.
• Add ¼ cup water into sugar and heat it in a pan until you get one string consistency.
• Put the puris into the sugar syrup.
• Decorate it with silver varq and sliced nuts.