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.
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15 comments
This is new to me.. thanks for sharing the recipe… wish you could send it to our festival event as well..
Wow……This is awesome…..something new for me. Thanks for sharing.
wow! never thought they are so easy to prepare! Always heard but never tasted..thanks for sharing.
Looks yummy and once had it in a friends place.
Totally new to me. Looks so yummy. Valli, please send me your sweets for the Only Sweets event..
Thats a new sweet for me…Looks very inviting…..Happy Diwali to U
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
Quite an incredible sweet, never heard about this, absolutely inviting..
Wow..tempting one.I have seen this even before.But the pictorial of yours is always meaningful.Thank you.
Oh, thank you for the lovely entry. This has been on my to do list for years now. 🙂
This is very new to me….looks very interesting!!!!
New pandigai recipe! I have never heard of this before!
Reminds me of childhood festival celebrations and my grandma making these yummy chandrakantalu!!
param129dham@gmail.com::::
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!?
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.