Chandrakanti Recipe

Cooking Directions

• STEP 1.In a bowl, mix khoya, powdered sugar, chopped nuts, cardamom powder, and saffron strands to make the filling.
• STEP 2.Roll out the pastry dough into thin sheets and cut them into squares.
• STEP 3.Place a spoonful of the filling in the center of each pastry square and fold it into a triangle, sealing the edges with water.
• STEP 4.Heat oil in a deep pan and fry the pastries until golden and crispy.
• STEP 5.In a separate pan, prepare a sugar syrup by boiling water and sugar until it reaches a sticky consistency. Add cardamom powder and saffron strands for flavor.
• STEP 6.Dip the fried pastries in the sugar syrup and let them soak for a few minutes.
• STEP 7.Remove the pastries from the syrup and serve them warm or at room temperature.
• STEP 8.Chandrakanti can be stored in an airtight container for up to 2-3 days.
• STEP 9.Serve the Chandrakanti as a dessert after a delicious Indian meal.

Cooking Tips

• Make sure the pastry dough is rolled out thinly to achieve a crispy texture.
• Seal the edges of the pastries properly to prevent the filling from leaking during frying.
• Adjust the amount of sugar in the filling and syrup according to your taste preference.
• You can garnish the Chandrakanti with additional chopped nuts and a sprinkle of powdered sugar before serving.

Storage and Serving

• Store the Chandrakanti in an airtight container at room temperature.
• Serve the Chandrakanti warm or at room temperature.
• You can serve the Chandrakanti as is or with a scoop of vanilla ice cream for a delightful twist.