Monday, May 12, 2014

CHANDRAKALA



INGREDIENTS:
FOR OUTER COVERING:
MAIDA : 2 CUP
BAKING SODA:1 PINCH
BAKING POWDER:3/4 TSP
SALT:1 PINCH
GHEE(COLD):1 TBSP
CURD:3/4 CUP(DO NOT USE SOUR CURD)

FOR SUGAR SYRUP:
SUGAR:250 gm.
WATER:250 ml.
CARDAMOM POWDER:2-3 PINCHES

FOR FILLING:
KHOYA: 1 CUP
SUGAR: 3 TSP
MIXED CRUSHED NUTS : 3 TSP
CARDAMOM POWDER :1 PINCH
GRATED COCONUT:FOR TASTE(IF U WISH)

OIL :FOR FRYING

METHOD:
1.MIX THE INGREDIENTS IN 'FILLING' TOGETHER AND KEEP IT ASIDE.
2.SLIGHTLY DRY ROAST THE GRATED COCONUT AND ADD IT TO IT.
3.MAKE SUGAR SYRUP TO A 1 STRING CONSISTENCY.
4.IN A BIG BOWL FIRST ADD MAIDA,BAKING SODA,BAKING POWDER,SALT AND MIX WELL.
5.NOW ADD GHEE AND BLEND THEM.
6.FINALLY ADD CURD AND START MIXING THE DOUGH WITH THE FINGER TIPS.
7.DO NOT MIX THE DOUGH TOO MUCH.
8.DO NOT ADD WATER FOR MIXING.
9.LET THE DOUGH BE ROUGH.LEAVE FOR 20 MINS
10.IT WILL SLIGHTLY RISEN.
11.TAKE SMALL BALLS AND MAKE LIKE SMALL POORI SHAPES AND FILL IT WITH THE KHOVA FILLING
12.COVER AND MAKE A HALF MOON (CRESCENT) SHAPE.
13.SEAL THE EDGES NICELY AND MAKE A DESIGN AT THE EDGES USING FORK OR HAND.
14.DEEP FRY THEM IN A MEDIUM FLAME TILL IT IS WELL DONE.
15.TRANSFER THEM TO THE SUGAR SYRUP.
16.LET IT STAY FOR 10 MINS AND REMOVE FROM THE SYRUP.
17.CHANDRAKALA IS DONE.

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