Chandrakala (Sweet Gujiya)

1. 1. Put a pan on medium flame, add the, saffron and cardamom powder, let it boil till it turns into a sticky syrup.
   2. In a mixing bowl, mash the boiled sweet potatoes, add a pinch of salt, then add the nachni flour spoon by spoon till the mixture turns into a soft and pliable dough.
   3. In another bowl take some khoya, nuts, saffron and mix them well.
   4. On a flat surface, sheet the dough using a rolling-pin, then,with the help of a cookie cutter, cut circles out.
   5. Now take a circle at a time, apply some milk or water on the edge, place the stuffing in the centre and cover it with another piece of circle on it, pressing the edges gently.
   6. Now use a flower shaped cookie cutter or any shape of your choice and press on the Chandrakala to cut it out neatly inthat shape.
   7. Now deep fry these pieces on low flame till the outer coating is crisp.
   8. Drain the excess oil on absorbing paper and immerse the Chandrakalas into the jaggery syrup and let them be in for about 10 minutes or so to allow them to soak in the sweetness.

Note- The dipping syrup has to be warm not hot as it will turn the fried Chandrakalas soggy.