Chandrakala:
Ingredients:
Refined Flour: 200 grams
Semolina: 50 grams
Ghee: 75 grams
Milk to knead the mixture
Sugar: 1/3rd cup
Almonds, Pistachios, cashews: 1/4 cup
Khoya: 50 grams
Grounded sugar: 2 tbsp
Cardamom(powdered): 1/2 tsp
Saffron : 1/2 tsp
saffron color: 1/2 tsp
Silver foil
Refined Flour: 200 grams
Semolina: 50 grams
Ghee: 75 grams
Milk to knead the mixture
Sugar: 1/3rd cup
Almonds, Pistachios, cashews: 1/4 cup
Khoya: 50 grams
Grounded sugar: 2 tbsp
Cardamom(powdered): 1/2 tsp
Saffron : 1/2 tsp
saffron color: 1/2 tsp
Silver foil
Method:
Mix refined flour, semolina and ghee. Mix well, ensure that the mixture does not have any lumps. Knead it using milk. Keep it aside for 30 minutes. Cook Khoya in a pan till golden brown. Let it cool. Now mix grounded sugar, cardamom, almonds, pistachios and cashew in it. Divide this mixture into 15 equal parts and give them round shape then flatten them. Now roll the kneaded mixture into 30 small parts. Now keep one flattened mixture in between two rolled out chapattis. seal the sides with milk and make some design to the outer side. Heat ghee in pan and deep fry the filled dough till golden brown.
Chashni: keep 1/4 cup water in a pan and add 1/3 cup of
sugar in it. Keep on high flame, till the sugar is dissolved. Give it one boil
then stir for 5-7 minutes on medium flame. Add saffron and saffron color in it and now remove from fire.
keep it aside and let it cool. Now dip chandrakala once and take it out.
Decorate it with silver foil.