Chandrakala Gujiya

Chandrakala
Chandrakala recipe
Recipe Cuisine: Indian  |
Recipe Category: Sweets
Prep Time: 30 mins    |
 Cook time: 25 mins   |  Makes: 10


Ingredients
All purpose flour (Maida) – 1 cup
Ghee – 1  & 3/4 tbsp
Salt – 1/4 tsp
For stuffing

Khoya – 3/4 cup
Chopped nuts – 3 tbsp
Powdered sugar – 2 tbsp
Cardamom – 1
Saffron – Few strands
Milk – 1 tbsp
For syrup
Sugar – 1 cup
Water – 1/2 cup
Cardamom – 1
Rose water – 1 tsp (optional) 
How to make chandrakala sweet
First lets prepare dough by mixing maida, salt and ghee first.
Add water little by little to make dough. Keep aside for 30 mins min.
Meanwhile you can prepare the stuffing. Soak the saffron in luke warm water.
Then heat a pan and add the mawa with low flame cook it for 1 minute, bring it out and let it cool, after cooling add powder sugar and chopped dry fruits. Mix it 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.
Knead the dough after 30 mins again to make it smooth and soft without any cracks. Roll and divide into equal sized balls. I made 10 equal sized balls.
Roll gently to thick puris. Arrange in a broad plate.To make chandrakala, stuff 2 tsp of the khoya in a side of the puri we rolled, fold and cover with the other half.
Seal and start folding from one end. Pinch, fold and seal continuously as shown in the picture and video and seal the finishing end too.
To make chandrakala, place the filling in the middle of the puri, cover it with another puri.
Press the sides to seal and fold as we did for chandrakala.
Repeat to finish. Heat oil/ ghee/ vanaspati and fry few per batch. After dropping in oil, cook in medium flame. Keep turning to ensure even browning.
Drain from oil and let it soak for 5- 10 mins. Arrange in a tray/ box.
Notes
Do not let the syrup pass more than 1 string consistency. For safer side you can add few drops lemon juice to prevent crystallization.
Stuff with enough khoya mixture to get good looking suryakala and chandrakala. Otherwise it will look flat.
The syrup should go inside the sweet, so make sure to soak for enough time.
The sweet becomes soft next day and tastes, smells best from next day.
Make sure to fold properly otherwise the khoya might leak and spoil the oil. 
If the oil is too hot, khoya will sure come out, so do not let oil smoke.
If you cook in medium flame only the outer layer will be soft enough to absorb the syrup.
While folding, the edges should have less dough part, if too much dough is there, then you can trim with knife. Otherwise the edges will take long time to get cooked.
For best taste, fry in ghee/vanaspati or mix with oil and fry.

Happy cooking..😊😊

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