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In a bowl take refined flour, and add the clarified butter (ghee).
Add water and make a medium soft dough. Cover and keep for 15 minutes.
Take a non stick pan and add the solidified milk (mawa) in it and roast on a low flame till it becomes soft.
Then add the dessicated coconut and chopped nuts, roast for a few seconds and then take them out in a bowl.
Now add cardamom powder and saffron to the pan. When they become slightly warm add the castor sugar and mix well.
In a pan add sugar and water, boil on medium heat and make a syrup of 2 string consistency.
Add the saffron and cardamon powder mixture (made in step 5) to the sugar syrup.
Make small balls from the prepared dough and roll to make medium thick discs/pooris.
Place the stuffing in the centre, cover with other pori and press to seal the edges (apply some water on the edges of both poori's)
Then fold the sides to make a pattern or just press with a fork to give a pattern and seal the edges.
Heat ghee (or oil) in a deep pan and deep fry the chandra kala on low heat till golden in colour.
Remove on a paper napkin and prick once with a tooth pick in the center.
When warm dip in sugar syrup for 5 minutes and then take out in a plate.
Garnish with silver vark, saffron paste or chopped nuts.
Serve at room temperature.
Refined flour (Maida) -1.5 cup
Clarified butter (Ghee) - 4 tbsp
Dried solidified milk (Khoya/Mawa) -1 cup
Dessicated coconut -1 tbsp
Castor sugar - 2 tsp
Mixed nuts - 3 tbsp
Cardamom powder -1/2 tsp
Saffron - 1/4 tsp
Sugar - 1.5 cup
Water - 1 cup
RECIPES BY ANJANA CHATURVEDI
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