CHANDRAKALA/ चंद्रकला

 Chandrakala is a very elegant and royal Indian sweet usually made during Diwali and Holi in North India. With a lot of variation it is also made in Maharashtra and south Indian States. It is quite similar to the humble Gujiya  but richer in taste and looks. Unlike the Gujiya, it is round in shape and hence the name Chandrakala. It is also rightly called Rasbhari Chandrakala because when you bite into it you can taste the sugar syrup and sometimes it might drip down also. Making Chandrakala is an art, but with a little patience you can sail through this process easily . The outer covering is made of flour and the stuffing is traditionally made using dry fruits like raisins, coconut, almonds, and cashews, along with khoya, semolina, cardamom, sugar, and pistachio. 

CHANDRAKALA gets the name from the shape. Chandrakala in Chandra means Moon, so it can half-moon shaped. Chandrakala recipe is very famous and very rich Indian sweets found in sweet stalls but we can make it at home too. Chandrakala sweet, is Indian Diwali sweets prepared with maida and khoya as main ingredients. These are prepared during Deepavali festivals or on special occasions at home. Quite a rich sweet as we stuff with koya and drynuts mixture and a syrupy outer layer, perfect for celebrations and festivals.  The difficult part is the folding method of the sweet. But by practise you can make a super perfect foldings of the sweet. The beauty of the sweet is the foldings and then the taste of the sweet. Though the preparation of this sweet is little bit lenghty process but the sweets tastes so delicious.

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📌📌 Watch the full video recipe here 📌📌

INGREDIENTS :

TO MAKE THE DOUGH -

1 Cup Maida

2 tablespoon Ghee

Salt a pinch

Oil to deep fry

FOR SYRUP -

3/4 Cup Sugar

½ Cup Water

1 or 2 drops of Rose Essence OR  1 Cardamom powder 

Few Saffron strands 

FOR STUFFING - 

1 Cup Khoya

1 tablespoon roasted Semolina/ Rava

2 tablespoon desiccated Coconut 

2 tablespoon powder Sugar

1/2 teaspoon Cardamom powder

1/4 teaspoon Nutmeg powder 

2 – 3 tablespoon chopped Dry-fruits 

1 tablespoon Raisins 

METHOD :

PREPARATION OF DOUGH -

STEP 1 - Prepare dough by mixing maida + salt +  melted ghee . 

STEP 2 - First mix this well to resemble bread crumbs. Take some mixture in your hand and try to press. If it holds the shape then the moyan is perfect.

STEP 3 - Add water little by little to make dough.

  STEP 4 - Cover and keep aside for 30 mins.

PREPARATION OF STUFFING -

STEP 1 - Heat a heavy bottom pan, add crumbled khoya & roast for 2-3 minutes. Switch off the flame.

STEP 2 - Transfer into a bowl. 

STEP 3 - Now roast the semolina for 2-3 minutes and mix with khoya. 

STEP 4 - Let it cool completely. Mix all the ingredients of filling together and give a nice mix.

STEP 4 - Finally, add powder sugar and mix everything well until combined.

PREPARATION OF SUGAR SYRUP -

STEP 1 - Add sugar and water in a sauce pan and cook it on low flame.

STEP 2 - Prepare sugar syrup by boiling on medium- low flame till sticky consistency. ( half string consistency ). Off the flame and add rose essence / cardamom powder and saffron strands. Keep aside.

MAKING & SHAPING CHANDRAKALA -

STEP 1 - After the resting time, knead the dough again to make it into smooth and soft without any cracks.

STEP 2 - Divide the dough into 2 parts.

STEP 3 - Take one dough ball, roll to a thin sheet ,cut with lid as shown in pic .

Remove the extra dough and mix with the remaining dough.

STEP 4 - Take 2 circles ,add 2 tsp stuffing in the centre of one disc.

STEP 5 - Apply water on the edges. 

STEP 6 - Cover with another circle. The edges should have less dough part, if too much dough is there, then you can trim with knife. Otherwise the edges will take long time to get cooked. Also the edges too thin, if the edges are thin then it may turn very crisp.

STEP 7 - First press at the edges to seal completely. Make sure to fold properly otherwise the stuffing  might ooze out  and spoil the oil

STEP 8 - Pinch fold and twist the edges continuously with your thumb and first finger to get pattern as shown in pic . The folding comes by practice.

Likewise, make all and keep covered with a damp cloth.

STEP 9 - Heat oil in a kadhai .

STEP 10 - Slide in  2- 3 chandrakala at a time. 

STEP 11 - Cook on a  medium to low  flame.  If the oil is too hot, khoya will sure come out, so do not let the oil become very hot .

STEP 12 - Keep turning to ensure even browning. and fry until golden brown.

STEP 13 - Drain the excess oil and then add it to warm sugar syrup.

STEP 14 - Let it soak for 5 mins. After that turn so that the other side is also well coated with sugar syrup.

STEP 15 - Drain the extra sugar syrup and remove it from the syrup. Similarly, fry all and soak in sugar syrup.

STEP 16 - Arrange them on a plate / box .

STEP 17 - Decorate each chandrakala with a small piece of silver varq on top and sprinkle a little chopped pista.

Your ROYAL looking and delicious Chandrakala sweet is now ready to serve.

NOTES - * After mixing ghee, take some mixture in your hand and try to press. If it holds the shape then the moyan is perfect.

* Stuff with enough khoya mixture to get good looking chandrakala. Otherwise it will look flat.

* Make sure to fold properly otherwise the khoya might leak and spoil the oil. If the oil is too hot, khoya will sure come out, so do not let oil smoke.

* While folding, the edges should have less dough part and the beauty of the sweet is the folding design.

* While frying the Chandrakala, once they start to puff up reduce the heat to low and fry till light brown.

* If you cook in low to medium flame only the outer layer will be soft enough to absorb the syrup.

* You can use ghee/vanaspati or mix with oil and fry for best taste .

* Do not let the syrup pass more than 1 string consistency. For this sweet 1/2 string consistency is more than enough. For safer side you can add few drops lemon juice to prevent crystallization.

* See that the chnadrakal absorves sugar syrup well . The syrup should go inside the sweet, so make sure to soak for enough time 2-3 mins is enough. Keeping the syrup hot helps.

* The chandrakala sweet becomes soft next day and tastes, smells best from next day.

MAKHANA ~SABUDANA KHEER

 Phool Makhana and Sabudana Kheer  is a creamy Indian pudding made using puffed lotus seeds (phool makhana, fox nuts), soaked sabudana, milk, sugar, and dry fruits. It is a delicious dessert that can be served on any occasion, especially for vrat or fasting days. Makhana - Sabudana Kheer is a traditional Indian dessert which is a delicious and is made during Navratri and on fasting days like Mahashivratri. 

We love phool makhane at home as it makes a crunchy snack that feels absolutely light after eating and is considered a healthy snack for weight watchers. Apart from this makhana sabudana kheer, On my blog I am going to share how to make namkeen makhana, plain makhana kheer, makhane ka raita that tastes delicious when served.

Lotus seeds are commonly known as Makhana, which generally consume it during fasts or even use it as an ingredient in Indian cuisines or desserts. It is easily available in the market and has a very good shelf life and can be stored for a long time in an airtight jar. These foxnut are mostly used in many indian sweet and savouries like makhana laddu, raitha, makhana curry and kheer.You can serve makhana kheer during vrat (fasting) days, like navratri, shiva ratri, or on any fasting days. But to be honest i never knew about makhana before my marriage. I came to know about it after i shifted to Aurangabad, initially I buy makhana only to make spicy namkeen later slowly started to make many other recipes with fox nut. Makhanas were previously underappreciated. Makhana has become more popular in recent years as people have become more health conscious. People are rediscovering the once-forgotten snack for its nutritional value. Makhanas of various varieties can also be found in supermarkets. Because of their high nutritional value, makhanas/fox nuts are becoming extremely popular in recent years. The puffed lotus seeds or the puffed fox nuts have high nutritional and medicinal values and are primarily grown in the state of Bihar in India.

Few Health Benefits of Makhanas - 

➡️ Fox nuts are high in astringent properties and can help prevent kidney problems. A low sodium diet controlled blood pressure, and less stress all contribute to better kidney health. Makhana provides all of these benefits while also improving kidney function. Makhana can also help your body deal with issues like frequent urination, inability to control urine, and kidney failure.

➡️Makhanas are packed with the goodness of protein, potassium, phosphorus, carbohydrates, fiber, magnesium, iron, and zinc. These essential nutrients make this munchy a perfect go-to healthy snack.

➡️ As Fox nuts are high in potassium and low in sodium, making them beneficial for people with high blood pressure. Makhana aids in blood pressure control and is one of the best ways to maintain systolic blood pressure levels.

 ➡️The seeds contain B vitamins in rich content, particularly thiamin at 43% of the Daily Value, and numerous dietary minerals, such as manganese and phosphorus. 

➡️ In a 100 gm of dried lotus seeds include 332 calories and contain 64% carbohydrates, 2% fat, 15% protein, and 14% water. 

➡️ For proper digestion, our bodies require fibre. Makhanas are high in fibre, which helps the digestive system function properly. Include fox nuts in your daily diet if you have digestive issues such as constipation or hard stools.

Back to the recipe, this sweet is simple and very easy to make and comes together in under 30 minutes using basic ingredients. Rich and creamy Makhana Sabudana ki Kheer is a perfect dessert to serve for your festive meals, special occasions, or on Vrat days (Hindu fasting). Here in my recipe, I used a handful of roasted makhanas . I pulse half of them in the mixer roughly and add to the kheer along with the whole ones. But this is totally optional. I crushed them because it gives a nice creamy and thick texture to the kheer. Initially after you make this makhana kheer, the makhanas will float on top of the kheer. Wait for the kheer to cool down and it will begin to absorb the milk.  

Any one can prepare this Makhana Sabudana Kheer Recipe. Follow the step step procedure with detailed video recipe. If you tried this recipe, Click on the stars ★ in the recipe card to let us know your feedback!  You can also click the recipe pic and share on Instagram and Facebook with hashtag #Kalpana's La Cucina.

📌📌 Watch the full video recipe here 📌📌

Makhana kheer recipe / Kheer recipe / sweet recipes / vrat recipes with detailed instruction and step by step photos.

INGREDIENTS :

2 tablespoons Ghee

1 Cup Makhana /Foxnuts / Lotus Seeds

1 Cup Soaked Sabudana/ Sago

1 litre Whole Milk (full-fat milk)

15-20 strands Saffron (optional but highly recommended)

2 tablespoons slivered Almonds

2 tablespoons slivered Cashew nuts

2 tablespoons slivered Pistachios

2 tablespoons whole Raisins

1/4 -1/2  Cup granulated Sugar

 1/4 teaspoon Cardamom Powder (crushed)

METHOD : 

STEP 1 - Heat 1 tablespoon ghee in a heavy bottom pan over medium heat.

STEP 2- Add nuts and raisins and roast well. Transfer on a plate and keep aside.

STEP 3 - In the same ghee, add makhana and roast on medium heat until crispy. Keep stirring while roasting.

STEP 4 - Transfer on a plate and let them cool completely.

STEP 5 - After cooling add half of the makhanas to a blender jar and make a coarse powder. Keep half of them aside. ( see notes )

 STEP 6 - Add 2 tablespoon warm milk and saffron and keep aside.

STEP 7 - Heat the remaining ghee in the pan. 

STEP 8 - Once it is hot, add soaked sabudana and roast well for 1-2 minutes.

STEP 9 - Add milk, mix it well and bring it to a boil over medium heat.

STEP 10 - Keep stirring very frequently to avoid milk from scorching.

STEP 11 - Once the milk comes to a boil, reduce the heat to low and cook for 10-12 minutes.

STEP 12 - Add sugar and keep stirring until sugar dissolves completely.

STEP 13 - Add roughly crushed makhana with the whole ones.

STEP 14 - Add saffron milk and mix well.

STEP 15 - Add roasted almonds, cashew nuts, pistachios, and raisins and cook until kheer thickens (5- 10 minutes). Keep stirring frequently while cooking.

STEP 16 - Keep scraping the milk at regular intervals that have solidified and collected on the sides of the pan and mix it with kheer.

STEP 17 - Switch off the flame and add cardamom powder and mix well.

STEP 18 - Kheer is ready. 

Garnish it with more slivered nuts and serve hot or chilled.

Serve warm or cold and garnish with pistachios and almonds.

NOTES – * Soak sabudana for atleast 4- 5 hours. 

* You can either use this roasted whole makhana to make the kheer or crush half of them roughly. Crushed makhana will make the kheer creamier. Keep half of the makhanas as it is.

* Make sure the makhana are fresh and not rancid.

* This recipe can be easily doubled or tripled.

 * Kheer will thicken slightly once cooled , so don't cook until very thick.

* Initially after you make this kheer, the makhanas will float on top of the kheer. Wait for the kheer to cool down and it will begin to absorb the milk.

* You can refrigerate the leftover kheer and serve this kheer chilled.