Chandrakala

Ingredients:

1) 200gms maida (seived flour),
2) 150gms khoya,
3) 2 tbsp oil/ghee,
4) 2 tbsp sugar (powder),
5) 4 tsp chopped badaam (almonds),
6) 4 tsp chopped pista (pistachio nuts),
7) 10-12 strands kesar (saffron),
8) 2 cups sugar,
9)Ghee/oil for frying
10) Badaam,pista,silver paper for garnishing.

Method:

• Sieve the maida and add 2 tbsp hot ghee to make the dough. Add kesar in a little water and add to the flour.
• Use warm water to make the firm dough. Cover the dough with a moist cloth and keep it aside. Mash the khoya and
  
• Add ground elaichi, badaam, pista and make 10-12 balls.
  
• Take a kadaii and add 2 cups of sugar and 2 cups of water and makethe syrup.
• Make small puris. Between two puris(3″) place a khoya mixture ball and flatten slightly.
• Bind the edging with a little milk and frill the edges.
  
• Heat ghee in a kadaii and fry the chandrakalas on low heat
  
• And transfer it to the sugar syrup for 3 min.
  
• Take it out and arrange them on a plate.
  
• Decorate with almonds, pista and silver paper.