| Ingredients: |
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| | Plain Flour (Maida) | : | ½ kg | | | Ghee or Vanaspathi | : | 150 gm | | | Sugarless Khoya | : | 150 gm | | | Sugar | : | ¾ kg | | | Cooking Soda | : | 5 gm | | | Orange Food Colour | : | 1 tsp | | | Cooking Oil | : | 1½ ltr (for frying) | | | Cashew Nuts | : | 100 gm (finely chopped) | | | Cardamoms | : | 5 gm | | | Silver Foil | : | to garnish | | |
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| Preparation: |
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| Dissolve sugar in 400 ml of water. Bring it to one boil. Strain and transfer into another thick vessel. Boil it again to make a syrup. Remove from fire when it reaches to one string consistency. |
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| Melt Vanaspathi / ghee on low flame. Add 150 ml of water, soda, and food colour to this and mix well. Finally add flour and mix to make a soft and stiff dough. Make lemon size balls from the dough and roll each ball into a thin and small puri. |
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| Mix cardamom powder and chopped nuts in kyoya. Put 1-2 tsp (depending on the size of the puris) of khoya in the middle of the puri and put another puri on top of it. Apply little water to the edges of bottom puri and stick the endges of both the puris together. Make the edges into frills using the tips of your fingers. |
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| Heat oil in a pan on low fire. Do not over heat the oil. Deep fry the chandrakalas in oil till they turn golden brown in colour. Dip the fried chandrakalas in sugar syrup and place on a plate to dry. |
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| Garnish with silver foil when the chadrakalas or still hot. |
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