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Chandrakala - Chashnivali Mawa Gujiya - Holi Special

Smita Mayekar Singh
Recipe: Chandrakala Makes: 20 Preparation Time:30 mins Cooking Time:45 mins
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Course Dessert
Cuisine Indian

Ingredients
  

  • 2 Cups 300gms Plain Flour
  • 2 ) Semolina
  • 3 ) Ghee
  • 1/4th Cup =25gms grated dry coconut
  • 1 Almonds
  • 1 Cashewnuts
  • 1 Charoli/Chironji
  • 150 gms Khoa/Mava
  • 5-6 Green Cardamom- freshly grounded
  • 1 tbsp Raisins- chopped
  • 1/2 Cup 100gms powdered sugar
  • 2 Cups 400gms Sugar
  • Few strands of Saffron

Instructions
 

  • In a large bowl, put plain flour. Add 1-tbsp Semolina, 1/4th Cup=50gms lukewarm Ghee and mix well. Rub well with both the palms to achieve bread-crumb like consistency.
  • Now, using 1/2 cup water we will knead this into a stiff dough. Allow this dough to rest covered with a damp cloth for 30 mins.
  • Heat 2-tbsp Ghee in a pan. Add 1/2 Cup=100gms Semolina and fry for 5-6 mins or until it becomes golden brown in color. Remove from heat.
  • 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.
  • Finally, dry roast Khoa for about 4 mins on low heat. Remove from heat.
  • 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.
  • 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.
  • 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.
  • Make all Gujiyas (Chandrakalas) with same method.
  • 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.
  • Dip in Sugar syrup and coat it well from all sides.
  • Garnish Chandrakala Gujiya with Silver varkh and pistachio slivers!

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