Chandrakala - Chashnivali Mawa Gujiya - Holi Special
Recipe type: Dessert
Cuisine: Indian
Recipe: Chandrakala Makes: 20 Preparation Time:30 mins Cooking Time:45 mins
  • Ingredients:
  • 1) 2 Cups=300gms Plain Flour
  • 2) Semolina
  • 3) Ghee
  • 4) ¼th Cup=25gms grated dry coconut
  • 5) 1-tbsp Almonds
  • 6) 1-tbsp Cashewnuts
  • 7) 1-tbsp Charoli/Chironji
  • 8) 150gms Khoa/Mava
  • 9) 5-6 Green Cardamom- freshly grounded
  • 10) 1-tbsp Raisins- chopped
  • 11) ½ Cup=100gms powdered sugar
  • 12) 2 Cups=400gms Sugar
  • 13) Few strands of Saffron
  1. Steps:
  2. ) In a large bowl, put plain flour. Add 1-tbsp Semolina, ¼th Cup=50gms lukewarm Ghee and mix well. Rub well with both the palms to achieve bread-crumb like consistency.
  3. ) Now, using ½ cup water we will knead this into a stiff dough. Allow this dough to rest covered with a damp cloth for 30 mins.
  4. ) Heat 2-tbsp Ghee in a pan. Add ½ Cup=100gms Semolina and fry for 5-6 mins or until it becomes golden brown in color. Remove from heat.
  5. ) In same pan, dry roast grated dry coconut for 2-3 mins. Remove from heat. Now, dry roast dry nuts (almonds, cashewnuts and charoli) for 1-2 mins. When it comes down to room temperature, grind into a fine powder.
  6. ) Finally, dry roast Khoa for about 4 mins on low heat. Remove from heat.
  7. ) In a large bowl, put roasted Semolina, dry coconut, dry nuts powder, cardamom powder, chopped raisin, powdered sugar and mix well. Finally add roasted Khoa and mix well.
  8. ) For Sugar syrup, put 1 cup water in a pan and 2 cups sugar. Add Saffron (optional). Allow the sugar to melt on medium heat (2 mins). After 2 mins, cook syrup for another 4 mins on low heat. Remove from heat.
  9. ) After 30 mins of resting time for the dough, divide it into 3 equal chunks. Keep other two chunks covered with the same damp cloth. Roll one chunk into a cylindrical log. Cut log into several equal and small pieces. Roll these pieces into approx 3-4 inches diameter Pooris. Place enough stuffing on a Poori and seal it with another Poori. Seal its edges with pinch and turn method.
  10. ) Make all Gujiyas (Chandrakalas) with same method.
  11. ) Deep fry Gujiyas for 8-10 mins until it turns golden brown in color. Remove from Oil. Let it sit for a while(8-10 mins) before we dipping into sugar syrup.
  12. ) Dip in Sugar syrup and coat it well from all sides.
  13. ) Garnish Chandrakala Gujiya with Silver varkh and pistachio slivers!
Recipe by Kali Mirch - by Smita at