CHANDRAKALA

Chandrakala is a traditional North Indian sweet often made during festivals like Diwali and Holi. It consists of a sweet pastry filled with a mixture of khoya (reduced milk solids), powdered sugar, nuts (such as almonds, pistachios, or cashews), and flavored with cardamom powder. The pastry is typically made from all-purpose flour (maida), ghee (clarified butter), and water, rolled out into thin rounds.

Once fried, Chandrakala is dipped in a sugar syrup flavored with saffron and rose water, then garnished with chopped nuts or silver leaf (varak) for decoration. Chandrakala is known for its delicate texture, rich filling, and aromatic flavors, making it a cherished sweet in North Indian cuisine.

Chandrakala is a traditional North Indian sweet often made during festivals like Diwali and Holi. It consists of a sweet pastry filled with a mixture of khoya (reduced milk solids), powdered sugar, nuts (such as almonds, pistachios, or cashews), and flavored with cardamom powder. The pastry is typically made from all-purpose flour (maida), ghee (clarified butter), and water, rolled out into thin rounds.

Once fried, Chandrakala is dipped in a sugar syrup flavored with saffron and rose water, then garnished with chopped nuts or silver leaf (varak) for decoration. Chandrakala is known for its delicate texture, rich filling, and aromatic flavors, making it a cherished sweet in North Indian cuisine.