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Chandrakala gujiya is a Holi-special sweet and an all time classic. This traditional sweet Chandrakala Gujiya has a delectable taste and you get different flavours in one sweet dish. The recipe and the dessert both are completely Indian.
Call it simply Chandrakala or Chandrakala Gujiya; it is one of the forms of Gujiya we eat especially in Holi festival. They are easily available at various sweet shops. But it is due to the bad variety of ingredients, we hesitate to buy this dessert for Holi. So, here is Chandrakala Recipe, along with Video… make it yourself at home and serve your guests and family with this sweet Chandrakala dessert.
The outer part of Chandrakala gujiya is made of maida (all-purpose flour) and inside filling or kasaar is done with different dry fruits, khoya or mawa (that is made by powdered milk or fresh milk), semolina (suji), sugar and crushed coconut.
Later on, this dessert is dipped in chashni or sheera or sugar syrup and served. It can be stored in refrigerator for few days.
How to Make Chandrakala Gujiya
Here is the recipe for Chandrakala Gujiya with a step by step guide.
For filling or kasaar
- 500 gm khoya or mawa
- 1/3 cup semolina
- 1 cup sugar or according to your taste
- chopped almonds
- chopped cashews
- chopped pistachios (pista)
- few golden raisins
- crushed coconut
- ghee for roasting and frying
- 2 cups maida or all purpose flour
- 3-4 tbspn ghee or refined oil
- 1/2 cup milk ( you can add water instead of milk)
For sheera or sugar syrup
- 2 cup fine sugar
- 1 cup water
Knead The Dough First
First take maida or all purpose flour, add ghee and mix well. Slowly add milk or lukewarm water. Mix well and knead the dough. After kneading cover the dough with wet muslin cloth. Keep it to rest for half an hour.
Preparation For Filling or Kasaar
Take mawa in a wok and roast it till golden brown or 5-6 minutes. Keep stirring, mawa shouldn’t stick on the base. After that transfer it in a big bowl.
Now, in the wok, in which we roasted mawa, add 2 tbspn ghee and semolina or suji. Roast it for 5 minutes or till golden brown. Then transfer it in the bowl of mawa.
In the same bowl (of mawa and suji) add crushed coconut and chopped dry fruits. You can take dry fruits of your own choice also. Now add fine sugar or powdered sugar. Mix well. Keep aside and let it cool.
Preparation for Chandrakala Gujiya
Now take the dough, make small pedas and roll it like puris. Roll at least 8 puris and cover with wet cloth. Take one puri with the help of spoon, on the upper side add kasaar (filling). Now apply water on the edges and place another puri over it.
Slowly press the edges with your fingers. Seal the Chandrakala gujiya nicely by folding it from the edges. Repeat the same process for all the gujiyas.
Now, in a wok add ghee or refined oil. Heat it. Start frying but don’t overload the wok the gujiya can split. Be careful while frying. On low flame fry it from both the sides till golden brown. Now take out all Chandrakala gujiya in a tray. Your mouth-watering sweet dish is ready. Really?? NOT YET!!
Oh! The last step! 🙂
Preparation for Sheera or Sugar Syrup
Take a deep pan on a medium flame, add 2 cups of sugar and water. Mix well. Keep stirring till the sugar melts completely. After 7-8 minutes sugar syrup will become thick. Take a very small drop of syrup in between your finger and thumb it will stretch like a thread. It means your syrup is ready to dip the Chandrakala gujiya, our last step.
Bathe each Chandrakala gujiya in a sugar syrup or chashni or sheera and serve it on a serving dish.
Isn’t this Chandrakala Gujiya Recipe easy! Have the homemade lip-smacking sweet Chandrakala Gujiya hot or at room temperature.
Enjoy the festival of colours with this dessert Chandrakala Gujiya Recipe. HAPPY HOLI!
Tip: Seal the edges of all puris of Chandrakala gujhya nicely otherwise while frying it can split in the ghee.
You can adjust the sweetness of Chashni or sugar syrup as per your desire.
— Recipe, Images and Video Shared by Shumayala Khan