How to make Chandrakala -

This Holi present these irresistible calorie-laden treats.

Sanjeev Kapoor

This recipe is from the book Mithai.

Main Ingredients : Refined Flour, Khoya

Cuisine : Tamil Nadu

Course : Desserts

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Chandrakala Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chandrakala Recipe

  • Refined Flour 1 cup

  • Khoya a pinch

  • Ghee 1 1/2 tablespoons

  • Khoya/mawa grated 3/4 cup

  • Castor sugar (caster sugar) 1/2 cup

  • Almonds coarsely powdered 6

  • Cashewnuts coarsely powdered 6

  • Green cardamom powder 1/2 teaspoon

  • Sugar 1 1/4 cups

  • Milk 1 tablespoon

  • Saffron (kesar) a few threads


Step 1

For the pastry, Sift together the flour and salt into a bowl. Rub in one and a half teaspoons of ghee and knead into a firm dough using water as required. Cover with a damp cloth and set aside.

Step 2

For the filling, cook the khoya in a non-stick pan on low heat, stirring continuously, for three to four minutes. Add the caster sugar, almonds, cashew nuts and cardamom powder, and remove from heat. Set aside to cool.

Step 3

For the syrup, cook the sugar with one and one-fourth cups of water in a non-stick pan, stirring till the sugar dissolves. Add the milk and collect the scum which rises to the surface with a ladle and discard. Cook till the syrup attains a one-thread consistency. Add the saffron and stir. Keep the syrup hot.

Step 4

Divide the dough into twenty equal portions. Roll out each portion into a three-inch puri. Take two puri at a time. Place one tablespoon of khoya filling in the centre of one puri and cover with the other puri. Moisten the edges and pinch or twist the edges in a pattern to seal firmly.

Step 5

Heat sufficient ghee in a non-stick kadai and deep-fry the chandrakala, on medium heat, till golden brown. Drain and soak immediately in the hot syrup.

Step 6

When the chandrakala are coated on all sides with the sugar syrup, gently remove and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.