Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

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  • 1.5 cups - plain flour
  • 3 tbsp - ghee
  • 18-20 cloves
  • 1/2 tsp - cardamom powder
  • 1.5 cups - sugar
  • 1 cup - Khoya
  • ghee to deep fry

How to Make Chandrahara

  • Put khoya in fridge for 30 minutes.
  • Add 1 cup water to sugar and bring to a boil.
  • Add 2 tbsp milk to the syrup and remove the scum which comes on top or simply strain.
  • Boil syrup till sticky between finger and thumb. Cool to room temperature.
  • Meanwhile, add ghee to flour and mix till crumbly.
  • Add enough warm water to make a medium stiff dough.
  • Divide into 18-20 parts, and roll into balls.
  • Roll each into a thin chappati.
  • First fold in half and then quarter.
  • Insert a clove at the center to hold all the folds together.
  • Deep fry in hot ghee on low till very light brown.
  • Drain and keep aside. Repeat for all dough.
  • Break khoya till coarse crumbs are formed.
  • Mix the cardamom and khoya into the cooled syrup.
  • Chill syrup. Store triangles in a tight container.
  • One hour before serving, immerse the triangles in the syrup.
  • Take care not to make the crumbs fine, or it will become pasty.
  • For serving, place a triangle in the bowl and pour a spoonful of syrup on top.
  • Serve cold.