Chandrkala Gunjiya

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Chandrkala Gunjiya

Cooking Time

Preparation Time :30 Min

Cook Time : 30 Min

Total Time : 1 Hr 0 Min


Serves : 6
  • Refined Flour 1 cup

  • Soda 1 pinch

  • Ghee 1 1/2 tablespoons

  • Khoya/mawa grated 3/4 cup

  • Castor sugar (caster sugar) 1/2 cup

  • Almonds coarsely powdered 6

  • Cashewnuts coarsely powdered 6

  • Green cardamom powder 1

  • 1/2 teaspoon Sugar

  • 1 1/4 cups Milk 1 tablespoon


  • For the pastry, Sift together the flour and salt into a bowl. Rub in one and a half teaspoons of ghee and knead into a firm dough using water as required. Cover with a damp cloth and set aside.
  • For the filling, cook the khoya in a non-stick pan on low heat, stirring continuously, for three to four minutes. Add the caster sugar, almonds, cashew nuts and cardamom powder, and remove from heat. Set aside to cool.
  • For the syrup, cook the sugar with one and one-fourth cups of water in a non-stick pan, stirring till the sugar dissolves. Add the milk and collect the scum which rises to the surface with a ladle and discard. Cook till the syrup attains a one-thread consistency. Add the saffron and stir. Keep the syrup hot.
  • Divide the dough into twenty equal portions. Roll out each portion into a three-inch puri. Take two puri at a time. Place one tablespoon of khoya filling in the centre of one puri and cover with the other puri. Moisten the edges and pinch or twist the edges in a pattern to seal firmly
  • Heat sufficient ghee in a non-stick kadai and deep-fry the chandrakala, on medium heat, till golden brown. Drain and soak immediately in the hot syrup