Now that the Diwali is here, how about trying to make some sweets ??
Chandrakala. It is a traditional Indian sweet, stuffed with lots of dry fruits, khoya, coconut.
I made it in a different style. I have used the coconut for stuffing. Coconut & jaggery enriches the taste of the chandrakala.
It tastes really amazing. If you want then you can shape it in the form of gujia also. So let's not waste the time and start the recipe ...
In a bowl add all purpose flour, salt, food color mix it well, add oil in the bowl, mix it properly, now add water as you needed. Knead it well & cover it,keep aside for 15 minutes.
In a pan add ghee, when the ghee is heated add jaggery, grated coconut, khoya, cashew, pista, almond, cardamom powder, stir it well.when the moisture will be out then it will be ready for stuffing (If you want then you can add 1/2 tsp of black pepper).
Take a small portion of dough ,flatten the dough 5 to 6 diameter length.
In one side place the stuff properly, take another side & cover it (there shouldn't air in it, otherwise its break in oil).
Now keep folding the edges properly. Follow the same process with rest of the dough.
Heat oil for deep frying (keep oil temperature in medium always) take a small portion of the dough, if the dough comes out than you know oil is ready for deep frying.
Now slide the chandrakala one by one into oil. Fry it on medium flame. Fry both the side till golden brown. When it turns to golden brown then remove from oil.
Now prepare the sugar syrup, In a pan add water & sugar stir it continuously, to check if its ready or not take drops of sugar syrup in your thumb finger then press it with the help of middle finger and then pull it apart. If a line will be formed in between the fingers then the sugar syrup is ready
Slide the chandrakala into sugar syrup, wait till the sugar gets coated into the chandrakala. Sugar Syrup coat gives a glossy look and also enhances the taste of chandrakala.
After 5 minutes remove from sugar syrup in a plate & garnish with pista dust.