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    Home » Sweets and Desserts » Chandrakanthalu Recipe | How to make Chandrakantha | Diwali Sweets | Step by Step Recipe

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

    Published: Oct 21, 2011 · Modified: Nov 7, 2020 by Srivalli · 15 Comments

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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 a 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 what special Andhra Deepavali sweets can be made, the first thing she remembered was this dish. On hearing, I was assuming 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.

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Chandrakanthalu

    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 drain the dal from the 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 nonstick Kadai with ghee. Add this ground moong dal paste, and keep cooking for a 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.

     

    Notes:

    The batter should be of the vada consistency. Water should not be added, else it will dunk a 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 the hot oil, it will start to brown very quickly. So the oil should always be a low flame.

    Recipe

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

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

    Comments

    1. Krithi's Kitchen says

      October 21, 2011 at 2:06 pm

      This is new to me.. thanks for sharing the recipe… wish you could send it to our festival event as well..

      Reply
    2. Alpana says

      October 21, 2011 at 11:09 am

      Wow......This is awesome.....something new for me. Thanks for sharing.

      Reply
    3. Harini says

      October 21, 2011 at 1:02 pm

      wow! never thought they are so easy to prepare! Always heard but never tasted..thanks for sharing.

      Reply
    4. Nalini's Kitchen says

      October 21, 2011 at 1:13 pm

      Looks yummy and once had it in a friends place.

      Reply
    5. Gayathri Kumar says

      October 21, 2011 at 1:13 pm

      Totally new to me. Looks so yummy. Valli, please send me your sweets for the Only Sweets event..

      Reply
    6. Deepti says

      October 21, 2011 at 7:53 pm

      Thats a new sweet for me...Looks very inviting.....Happy Diwali to U

      Reply
    7. The Pumpkin Farm says

      October 21, 2011 at 4:20 pm

      This is absolutely new for me, the closest I can link it to is the pumpkin ghari that mom makes, this is even simpler with lesser ingredients, loved it

      Reply
    8. Priya says

      October 21, 2011 at 4:52 pm

      Quite an incredible sweet, never heard about this, absolutely inviting..

      Reply
    9. Mélange ! says

      October 21, 2011 at 5:39 pm

      Wow..tempting one.I have seen this even before.But the pictorial of yours is always meaningful.Thank you.

      Reply
    10. Suma Gandlur says

      October 21, 2011 at 10:13 pm

      Oh, thank you for the lovely entry. This has been on my to do list for years now. 🙂

      Reply
    11. veena krishnakumar says

      October 22, 2011 at 1:24 am

      This is very new to me....looks very interesting!!!!

      Reply
    12. Cool Lassi(e) says

      October 22, 2011 at 1:35 am

      New pandigai recipe! I have never heard of this before!

      Reply
    13. Swati Sapna says

      October 22, 2011 at 1:05 pm

      Reminds me of childhood festival celebrations and my grandma making these yummy chandrakantalu!!

      Reply
    14. Unknown says

      October 18, 2013 at 6:08 pm

      [email protected]::::
      there is one recipe by lady called divya quoting 1/3cup rice to 1cup moongdal to get crispiness.you hv not mentioned any such.
      moongdal by itself is a kolakola item even after frying. any suggestion!?

      Reply
    15. Srivalli says

      October 19, 2013 at 5:29 am

      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.

      Reply

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