Go Back
+ servings
Print Recipe
3.4 from 5 votes

Chandrakala /Stuffed sweet puffs

Chandrakala-Sweet puffs stuffed with solidified milk and nuts and shaped in half moon and circles-Indian style    

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Desserts/Sweets/Mithai, Festive Recipe
Cuisine: Indian
Keyword: chandrakala, suryakala
Servings: 8 people
Author: Anjana Chaturvedi


  • 1.5 cup Refined Flour / Maida
  • 4 tbsp Clarified Butter / Desi Ghee
  • 1 cup Dried solidified milk Khoya/Mawa
  • 1 tbsp Desiccated Coconut-
  • 2 tsp Castor sugar / Pisi hui chini
  • 3 tbsp Chopped Mixed Nuts
  • 1/2 tsp Cardamom Powder / Elaichi Powder
  • 1/4 tsp Saffron / Kesar
  • 1.5 cup Sugar / Chini
  • 1 cup Water / Paani


  • In a bowl take refined flour, and add the clarified butter (ghee).
  • Add water and make a medium soft dough, cover and keep for 15 minutes.
  • Take a non stick pan and add the solidified milk (mawa) in it and roast on a low flame till it becomes soft.
  • Then add the dessicated coconut and chopped nuts, roast for a few seconds and then take them out in a bowl.
  • Now add cardamom powder and saffron to the pan. When they become slightly warm add the castor sugar and mix well.
  • Sugar syrup- In a pan add sugar and water, boil on medium heat and make a syrup of 2 string consistency
  • Add the saffron and cardamon powder mixture (made in step 5) to the sugar syrup.
  • Make small balls from the prepared dough and roll to make medium thick discs/pooris.
  • Place the stuffing in the centre,cover with other pori and press to seal the edges(apply some water on the edges of both poori’s)
  • Then fold the sides to make a pattern OR just press with a fork to give a pattern and seal the edges.
  • Heat ghee(or oil) in a deep pan and deep fry the chandra kala on low heat till golden in colour.
  • Remove on a paper napkin and prick once with a tooth pick in the center.
  • when becom warm then dip in sugar syrup for 5 minutes and then take out in a plate.
  • Garnish with silvar vark,saffron paste or chopped nuts.
  • serve at room temperature.


How to make mawa with milk powder-
1-Traditionally khoya is made by boiling and cooking milk till it become thick and almost solid.but you can easily make khoya by using milk powder
2–Take 1 cup of milk powder add 1.5 tsp of ghee and mix,then add some milk to make a soft dough.
cover and cook in microwave for 30 seconds,rest for 5 minutes,mash and use as required.
3- Take the dough in a soft cotton cloth,tie it loosely and place it in a
closed steel box and steam in a pressure cooker(remove the whistle) or any steamer for about 5-8 minutes,wait for 5 minutes ,take out and mash or rub well before using.