200gms maida (seived flour),
2 tbsp oil/ghee,
2 tbsp sugar (powder),
4 tsp chopped badaam (almonds),
4 tsp chopped pista (pistachio nuts),
10-12 strands kesar (saffron),
2 cups sugar,
Ghee/oil for frying
Badaam/pista/silver paper for garnishing.
Sieve the maida and add 2 tbsp hot ghee to make the dough. Add kesar in a little water and add to the flour.
Use warm water to make the firm dough. Cover the dough with a moist cloth and keep it aside. Mash the khoya and add
ground elaichi, badaam, pista and make 10-12 balls. Take a kadaii and add 2 cups of sugar and 2 cups of water and make
the syrup. Make small puris. Between two puris(3″) place a khoya mixture ball and flatten slightly. Bind the edging with a little milk and frill the edges. Heat ghee in a kadaii and fry the chandrakalas on low heat and transfer to the sugar syrup for 3 min. Take it out and arrange them on a plate. Decorate with almonds, pista and silver paper.