Diwali ki raat, jab ghar ki safedi roshni se chamak rahi hoti hai, meri dadi ki yaad aati hai. Unki kitchen me jab khushboo failti, har koi kehta, “Aaj Chandrakala ki baari hai.” Ye simple, purane zamane ki mithai aaj bhi bachon se leke bade tak sabko pasand aati hai. Aaj main aapke saath is classic Chandrakala ki recipe share kar rahi hoon, with a modern twist, taaki aapka Diwali table aur bhi roshan ho jaye.
About
Chandrakala ek traditional Indian mithai hai jo apni crescent (ardh chand) shape ke liye mashhoor hai. Ye asal me gujiya ki tarah ek fried pastry hoti hai, jisme maida ka outer crust aur andar khoya, dry fruits, aur cardamom powder ka rich stuffing hota hai.
Iska naam “Chandrakala” Hindi ke shabd “chandra” (moon) aur “kala” (art) se bana hai, jiska arth hai “moon-like beauty,” aur ye mithai apne shape aur shine se bilkul waise hi dikhti hai jaise chaand ki roshni.
Ise pehli baar 1949 me Guru Dayal Sharma ne Tamil Nadu ke Thanjavur me Bombay Sweets ke liye banaya tha, jaha se ye puri desh me popular hui. Crisp outer layer aur khoya-nut filling ke combination ne is mithai ko Diwali aur Holi dono festivals ka star dessert bana diya hai — ek perfect blend North Indian gujiya aur South Indian culinary art ka.
Ingredients
- 250 gram khoya (optional: 200 ml milk powder + 2 tbsp ghee for a dairy-free fill)
- 1 cup maida (all-purpose flour)
- 1/4 cup ghee, plus extra for frying
- 1/4 cup water (adjust as needed)
- 1/2 teaspoon cardamom powder
- A pinch saffron strands (optional)
- 2 tablespoons roasted chopped almonds or pistachios (filling garnish)
- Powdered sugar for dusting (optional)
Timing
Steps
- Dough banayein: Ek bowl me maida aur ghee ko rub karein, until crumbly texture aaye. Water milake smooth dough banayein. Do-4 chhote gande wrap me 10 minutes ke liye rest de.
- Filling taiyaar karein: Agar khoya use kar rahe hain, use halka sa warm karein; cardamom powder aur saffron milayein, thoda roasted nuts daalein. Thik filling ki consistency ke liye zaroori ho to milk powder ya thoda aur ghee add karein.
- Shape banayein: Dough ko chhote balls me baant kar belan se patla karein. Har round me 1 teaspoon filling rakhein aur beech me fold karke ladoo ya semi-crescent shape me wrap karein.
- Fry karein: Deep frying pan me medium heat par ghee ya oil garam karein. Chandrakala ko golden brown hone tak fry karein.
- Drain aur coat: Paper towel par nikaalein, thoda sa sheet parela par chhidke hue coconut ya khoya se coat karein.
- Garnish karein: Almond ya pistachio se garnish karein, thandi hone par thoda sa powdered sugar chhidkein (optional).
Nutritional Value
| Calories | Protein | Fat | Carbs | Fiber |
| 180-220kcal | 3-4g | 9-12g | 22-28g | 1g |
Note: Ye estimates hain; exact values ingredients ki brands par depend karte hain.
Serving Suggestions
Chandrakala ko chai ya doodh ke saath serve karein. Tyohar me ise edible silver varq se saja kar special touch dein. Garam ya thanda dono style me mazedar lagti hai.
Variations & Tips
- Filling variations: Khoya ki jagah milk powder ya coconut milk ka upyog karein for vegan/modern twist.
- Sugar syrup version: Fried Chandrakala ko sugar syrup me duboke bhi serve kiya ja sakta hai (Rasbhari style).
- Vegan option: Coconut cream aur jaggery se filling bana sakte hain.
- Gluten-free: Maida ki jagah rice ya almond flour ka prayog kar sakte hain but recipe adjust karna hoga.
- Dough ko thoda stiff rakhein taaki folding me asaani ho.
Notes
- Ye recipe traditional Chandrakala ki essence ko maintain karti hai, par modern pantry me available ingredients se ban sakti hai.
- Hum shiirty me “khoya fill” ki jagah dry milk powder ke saath bhi adapt kar sakte hain, taaki long shelf life mile.
FAQs
- Chandrakala gluten-free hai?
Nahi, ye maida se banta hai isliye gluten-free nahi hai, lekin alternative flours try kar sakte hain. Khoya ki jagah milk powder use kar sakte hain?
Haan, ye ek common substitute hai jo longer shelf life ke liye accha hai.Chandrakala ko kaise store karein?
Airtight container me 2-3 din room temp par, ya fridge me 4-5 din tak store karein. Fir serve karte waqt halki se garam kar sakte hain.Chandrakala aur Gujiya me kya farak hai?
Gujiya ka crust patla hota hai aur zyada dry hota hai. Chandrakala thick crust aur kabhi-kabhi sugar syrup me duboke serve kiya jata hai, jisse ye thoda moist aur meetha lagta hai.
Read More (If you want to read more recipes)
Conclusion
Is Chandrakala ki recipe se Diwali ki mithaas ghar ki yaadon ke saath jod jati hai. Simple ingredients, quick timing, aur easy steps ke saath, yeh dessert aapke festive menu me standout banega. Agar chahein to apni story-telling style me readers ke saamne personal memories add karein, taaki post aur engaging ho.
Aapka Diwali mithai tyohar mangalmai ho
Recommended Product
Use this Desi Ghee for Chandrakala