By Aditi
February 3, 2026
Chandrakala is a North Indian sweet that is a crisp, layered pastry filled with a rich mawa stuffing. It has sealed edges and is soaked in sugar syrup that makes it truly indulgent and festive in every bite.
For Dough 2 cups all-purpose flour (maida) ¼ cup ghee Water, as needed For Filling 1 cup mawa (khoya), crumbled ¼ cup powdered sugar 2 tbsp chopped cashews 2 tbsp chopped almonds 1 tbsp raisins ½ tsp cardamom powder For Sugar Syrup 1 cup sugar ½ cup water ½ tsp cardamom powder For Frying Ghee or oil, for deep frying
In a bowl, mix flour and ghee until it turns crumbly. Add water slowly to make a firm but smooth dough. Cover and let it rest for at least 10-20 minutes.
Add mawa, powdered sugar, dry fruits, and cardamom and mix everything well to make a rich, flavourful filling.
Roll the dough into small discs. Place the filling in the centre, cover with another disc from the top, seal the edges, and make decorative pinched patterns.
In a kadhai, heat ghee on a low flame and fry chandrakalas in small batches slowly until it turns golden and crisp from both sides.
In a pan, boil sugar and water until it gets a one-string consistency. Add cardamom powder to it and switch off the flame.
Dip the hot chandrakalas in warm syrup shortly. Remove, garnish with chopped nuts, and let them set for some time, then serve.