Here is what you are going to need:-
For the Crust:
- 1 cup all purpose flour (unbleached white flour or maida)
- 1 tablespoon sooji (semolina flour)
- 2 tablespoons oil
- 1/3 cup lukewarm water or as needed
For the Filling:
- 1/2 cup heavy cream or whipping cream
- 1 cup milk powder
- 1/4 cup coconut powder
- 1/4 cup sliced almonds(optional)
- 1/2 teaspoon cardamom powder
- 2 tablespoon sugar
- 2 tablespoon melon seeds (optional)
For the Garnish:
- 1/2 cup sugar
- 1/4 Water
- Oil to fry
1) Mix the cream and milk powder in a frying pan.
2) Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.Turn off the heat and add coconut, almonds, melon seeds, and cardamom powder. Mix together well.After cooling, the mixture will be lightly moist.
3) After the mixture cools down a little but still warm,mix sugar and mix well.
4) This is how the final dough looks like.You can substitute milk powder with home made khoya or store bought khoya.
5) divide it into equal parts.Around one table spoon each in each part.
6) Mix the ingredients of dough,Knead the dough and set aside.Divide the dough into equal small parts and roll into balls with the palms of your hands.Roll each ball into about 4-inch diameter (like a roti or chappati).Dip your finger in some water and spread it around the rim of the rolled dough.On one of the rolled dough put one portion of the filling mixture in the center and cover it with another rolled dough. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.Continue filling the rest of the chandre-kala in the same manner.
7) Heat about 1-1/2 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.Place the Chandra-kala in the frying pan few at a time.After they are floating on top of the oil, turn them slowly. Fry them until they turn light golden-brown color on all sides. Don’t fry on high heat; the chandra-kala crust will be too soft and not crispy.When they are done cooking, lift them out of the oil with a slotted spoon.
8) Garnishing:Boil the sugar and water on medium heat until syrup is about one thread .Dip chandra-kala into the syrup making sure they are coated with syrup all around.Place them on a wire rack to allow the extra syrup drain.They will be dry in an hour.They can be stored in airtight container up to a month.