Chandra kantalu
Prep. : 20 mins
Cook : 20 mins
Total Time :
40 mins
Cuisine : Indian
Servings : serve 2
For the Base
Roasted makhana powder 1/3 cup
Coconut flakes ¼ cup
Jaggery ½ cup
Cardamom powder 1 tsp
Ghee 1/4 cup
For the creamy mixture
Khoya / Mawa ½ cup
Milk 1/3 cup
Cream 1 tbsp
Jaggery 3 tbsp
For frying use oil or ghee
- In a pan, add milk and jaggery, bring it to a boil till the jaggery dissolves. Then lower the flame and add Khoya to it and cook till its consistency is thick enough to be piped. Keep it on the side.
- Using a mixer grinder, make a smooth paste of the soaked moong.
- In a mixing bowl add the prepared paste, makhana powder, coconut flakes and cardamom powder and mix it well.
- Then place a pan on low flame, add ghee. As the ghee heats, add the prepared mixture to it along with jaggery.
- Cook the mixture till you see the ghee starting to come out on the sides. Once done, take the mixture out into a flat dish and let it cool.
- Once cool, cut into the different shapes of choice and deep fry till them till they turn golden in colour.
- Arrange them on a serving platter and pipe the prepared cream.
- Your kantalus are ready to be served.
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