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