Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

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

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  • 1.5 cup - refined flour (maida)
  • 4 tbsp - clarified butter (ghee)
  • 1 cup - dried solidified milk (khoya/mawa)
  • 1 tbsp - desiccated coconut
  • 2 tsp - castor sugar
  • 3 tbsp - mixed nuts
  • 1/2 tsp - cardamom powder
  • 1/4 tsp - saffron
  • 1.5 cup - sugar
  • 1 cup - water

How to Make Chandrakala

  • 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