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.
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.
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.