Chandrakanthalu Recipe | How to make Chandrakantha | Diwali Sweets | Step by Step Recipe

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Chandrakantalu is a special sweet from Andhra. The name personifies the moon like and is supposed to be shaped as the waxing moon, which looks so cute. This is again dish from Amma. She has been having this recipe in her files for so many years. I am so glad that she was finally able to bring it out.

This is a delightful recipe that is made from Split yellow moong dal. When I was discussing with her on what special Andhra Deepavali sweets can be made, the first thing she remembered was this dish. On hearing I was assuiming Chandrakala, which I think is very similar to Kaja. Maybe I will end up doing that for this festival season too.

Anyway now for the recipe, which is crispy on the outside and soft and sweet inside.


Split Yellow Moong dal – 1 cup
Sugar – 1 cup
Ghee – 1 tbsp
Oil for deep frying.

How to make Chandrakatalu:

Wash and soak the yellow dal for an hour. Then drian the dal from water and grind it to a fine paste. There is no need to add water, should be able to grind with the soft dal by itself.

Heat a non stick kadai with ghee. Add this ground moong dal paste, and keep cooking for couple of minutes. Then add the sugar. It will start melting and letting out moisture.

Continue frying till the paste is dry. You will know it’s done, when it starts leaving the sides.

Transfer to a greased bowl, spread it well and allow it to cool. Once it’s manageable to handle, shape them as waxing moon. Continue with the entire paste.

Heat a kadai with oil, when hot, simmer and deep fry the chandrakantulu to golden brown.


The batter should be of the vada consistency. Water should not be added, else it will dunk lot of oil. If required for the batter to get well ground, just sprinkle some water.

Since the batter is already cooked, when it is dropped into hot oil, it will start to brown very quickly. So the oil should always be low flame. 

Sending this to the following events:

Suma, who is hosting my favorite event MLLA# 40, an event started by Susan

Gayathri  who is hosting ‘Only’- Sweets and Desserts, an event started by Pari
Serve it – Festival Potluck hosted by Krithi and Danny 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9

Chandrakanthalu Recipe | How to make Chandrakantha | Diwali Sweets | Step by Step Recipe

Cuisine Andhra Pradesh
Occasion Deepavali
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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  1. Param I made using the same measurement as I have listed. As I have mentioned the batter will be sticky, for that you need to roast the ground batter well and let it cool completely. And also cooking it in low flame helps this to become crispy. I am not sure about adding rice flour. I haven't tried it with that. Maybe you can try.

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