In a bowl take refined flour, and add the clarified butter (ghee).
Add water and make a medium soft dough. Cover and keep for 15 minutes.
Take a non-stick pan and add the solidified milk (mawa) in it and roast on a low flame till it becomes soft.
Then add the desiccated coconut and chopped nuts, roast for a few seconds and then take them out in a bowl.
Now add cardamom powder and saffron to the pan. When they become slightly warm add the castor sugar and mix well.
In a pan add sugar and water, boil on medium heat and make a syrup of 2 string consistency.
Add the saffron and cardamom powder mixture (made in step 5) to the sugar syrup.
Make small balls from the prepared dough and roll to make medium thick discs/pooris.
Place the stuffing in the centre, cover with other poori and press to seal the edges (apply some water on the edges of both pooris)
Then fold the sides to make a pattern or just press with a fork to give a pattern and seal the edges.
Heat ghee (or oil) in a deep pan and deep fry the chandra kala on low heat till golden.
Remove on a paper napkin and prick once with a tooth pick in the centre.
When warm dip in sugar syrup for 5 minutes and then take out in a plate.
Garnish with silver vark, saffron paste or chopped nuts.
Serve at room temperature.
Recipe courtesy: Maayeka
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.