Chandrakala

Make the dough: combine maida, a pinch of salt, and ghee in a bowl. Rub the ghee into the flour until it resembles breadcrumbs. Add water gradually and knead into a firm, smooth dough. Cover and rest for 20 minutes.

Prepare the filling: crumble the khoya into a non-stick pan and cook on low heat, stirring continuously, for 5–6 minutes until it dries out slightly and turns light golden. Remove from heat and let it cool.

Mix the cooled khoya with sugar, chopped cashews, almonds, raisins, and cardamom powder. Stir well until the sugar dissolves into the warm khoya. The filling should be moist but not wet.

Divide the dough into 12–14 equal balls. Roll each ball into a thin circle about 8 cm in diameter.

Place a heaped teaspoon of filling in the centre of each circle. Fold the dough over to form a half-moon shape and press the edges firmly together. Crimp the sealed edge with your fingers or a fork to create a decorative border and ensure it doesn't open during frying.

Prepare a 1-string sugar syrup: dissolve 200 g sugar in 150 ml water, bring to a boil, and simmer until a single thread forms between your fingers when tested.

Heat oil or ghee in a deep pan to 160°C (medium-low heat). Fry the chandrakala in batches, turning gently, for 6–8 minutes until they turn pale golden and crisp. Do not fry on high heat or the outside will brown before the inside cooks.

Remove from oil and immediately dip the hot chandrakala into the warm sugar syrup for 30 seconds, then place on a wire rack to drain.

Allow to cool for 10 minutes before serving. The sugar coating will set into a thin, glossy shell.