- 2 cup Maida(all purpose flour)
- 1½ tbsp Ghee/oil
For stuffing :-
- ½ cup khoya(evaporated milk)
- 2 tsp finely chopped nuts of your choice
- 1 tbsp sugar
- ½ tsp cardmom powder
For sugar syrup:-
- 2 cup sugar
- ½ cup water
- 2-3 strings of kesar
- Instruction for dough:
- First take a deep bowl add 1 cup all purpose flour(maida)
- Add 2-3 tbsp oil/ghee it should be in bread crumb texture
- Add water little by little and knead properly keep it aside
- Crumble or grate the khoya(evaporated milk)
- Add 2 tbsp finely chopped nuts of your choice
- Add 2 tsp sugar and a pinch of cardamom powder.
- Mix all the ingredients together if your khoya is too dry then cook the khoa until it gather around itself.
For sugar syrup:-
- In another pan add 2 cup sugar and 1 cup water cook until it thickens.
- Using a spatula take few drops of sugar syrup between your thumb and finger and stretch
- Check the thread if there is no such thing then cook for few more mins. beginners be careful this time
For the outer layer:-
- Make a log from the kneaded dough and slice into equal parts .
- Roll each part into a small lemon size ball cover the balls with a moist kitchen towel
- Put some oil on the rolling board roll each ballr.diametre roll each ball in the same way using rolling pin into a small circle having 3-4 mt
- Take 1 circle put some stuffing don’t take too much stuffing apply water all over the edges then cover with another rolled circle carefully bring edges of the circle together and gently press the edge be careful while the edges or else the filling comes out when you fry themGive them the pleated design same as gujiya then deep fry them on low flame
- Soak all the chandrakala in the sugar syrup for just 5-10 min then remove them from the syrup and make sure the syrup is hot.while adding the chandrakala.
Chandrakala is a dessert From Bihar almost similar to Gujiya it has a crispy outer covering filled with finely chopped dry fruits and Mawa(dried evaporated milk solids) dunked in sugar syrup .the most important process for this dessert to knead the dough if the dough is not kneaded well you “ll end up with soggy Chandra Kala so knead the dough stiff to get that crispy texture.