Chandrakala sweet – Holi Special

During Holi festival, making ghujia is a regular tradition in North-India. So, this time I thought why not make something other than ghujia, but similar to it. So the idea of making Chandrakala popped up.

I have made ghujia many times before but this was the first time I tried my hands on Chandrakala, and I’m really happy the way they turned out.

chandrakala-ready-to-eatSoft yet crumbly texture outside and delicious mawa-filling inside that just lifts up the mood. The taste of cardamom and almond in the mawa-filling is amazing.

This Indian sweet easily stays good for 15-20 days or more. However, I’m sure this won’t last for more than a week in any family with sweet-tooth. Ok, enough of introduction and let’s start with its preparation. 🙂

Simple ingredients are required and if you have mawa that’s left after making ghee at home, the same can be used for filling.

I also use same residual mawa  (extracted from ghee-making) for making gulab-jamuns as well, and trust me they taste equally good. However, you can very well use ready-made mawa to make Chandrakala or gulab-jamun.


For dough:

  • All purpose flour (maida): 1 cup
  • Clarified butter (ghee): ¼ cup
  • Water to knead dough

For Stuffing:

  • Mawa/khoya: ½ cup
  • Powdered sugar: 1/4 cup
  • Cardamom powder: ½ tbsp
  • Almond flakes: 1 tbsp

For Sugar syrup:

  • Sugar: 3/4 cup
  • Water: 3/4 cup
  • 2-3 pieces of lemon wedges or 3-4 tsp of milk
  • Pistachio for garnishing: ¼ tbsp
  • Oil for deep frying


Dough Making:

  • Keep aside 1 tbsp flour aside, add ghee in rest of the flour and mix properly. Rub with fingers to make sure there are no lumps.
  • Add water in small proportions and make the dough. The texture of dough should be similar to dough of roti. However, this dough will be non-sticky because of ghee in it.
  • Cover the dough with damp muslin cloth and let it rest for 30 minutes.

Preparing stuffing:

  • Roast the mawa on low flame for 10 minutes (I roast the mawa, as this increases its shelf-life.). Let it cool and return to room temperature.
  • Add powdered sugar, almond flakes, cardamom powder and mix properly. You can add raisins, cashews and other dry-fruits of your choice. More the merrier. 🙂

Proceeding further:

  • Divide the dough in small balls and roll out thin small rotis. Make sure the thickness of roti is adequate. Too thin the roti, stuffing will ooze out while frying. If too thick the edges will remain uncooked, and the main body will turn golden while frying.
  • Roll out rotis and keep them covered with damp muslin cloth.


  • In a small bowl, mix 1 tbsp flour (that was earlier kept aside) with little water and make a paste. This act as the sealing agent and prevent stuffing from oozing out.

Sealing agent for Chandrakala

  • Now put 1 tbsp stuffing at center of roti (with the above-prepared paste applied on the edges).

Stuffing for Chandrakala

  • Place the other roti on top of it and press gently from all sides.

Sealing edges of Chandrakala

  • Start folding and turning with finger tip. Keep rotating the roti on your palm, as this gives better control while folding.

Chandrakala folding process

  • Complete the circle and you will get this pattern (#3 in above image) in the end. Earlier the beauty of this pattern made me think it must be difficult. However, after few trials under my MIL’s guidance, I can now easily do this part.
  • Make all chandrakala like this, and keep them covered with damp muslin cloth till you start deep-frying process.

Procedure for Sugar syrup:

  • Take sugar and water in a heavy bottom vessel and put on medium flame. Sugar will dissolve and syrup will start boiling.
  • Let it simmer for around 15 minutes. You can either add lemon wedges or milk drops in this syrup. This helps in accumulating dirt from sugar syrup and gives it a nice transparent appearance.
  • Collect the dirt forming on the top and discard it. Another advantage of adding milk or lemon wedges is that it prevents syrup from solidifying on cooling.


  • Heat the oil in heavy bottom skillet on medium flame.
  • Drop in chandrakala one by one. Deep-fry them on medium flame and keep twisting and turning till you get an even golden color.

Deep-fried Chandrakala

  • After frying dip them in sugar syrup. Let them soak in the syrup for 10-15 minutes.
  • Sprinkle some finely-cut almonds and pistachio before serving.

Chandrakala with colorful bottles

I had been thinking of trying this sweet since quite some time and I’m really happy that I finally made it. Since it’s occasion of Holi I have added colorful dotted bottles in background.

It is much simple to make than it appears. So, do try it and surprise your loved ones with this amazing looking and delicious Indian sweet-dish.

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Author: Megha Agrawal

Hi there, I'm Megha Agrawal based in Pune, India. I love painting, cooking, reading and trying different DIY crafts in my free time. Blessed with a loving family and friends who keep encouraging me in my new endeavors.

14 thoughts on “Chandrakala sweet – Holi Special”

    1. Yes belongs to ghujia family. So have you made ghujia for Holi festival, if not try chandrakala this year.

  1. I love your photos of the food above. I have a question regarding your “Getting to Know You” page. You mentioned that you are a jewelry maker. Do you have any photos of jewelry you made?

    1. Thanks for dropping by Jade. Yes I’m a jewelry designer and fabricate it too. I have been thinking from long time to share stages of jewelry making from conceptualizing to finished product and aim to share the photos of each stage. Thanks for reminding, will soon try to create a post related to jewelry.

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