Before I go ahead, a word or two about Sonal. She is one of the most generous people you will meet. The only words you hear from her are those in praise. I have met so many fellow bloggers through her.And oh, did I mention that she has an amazing collection of recipes at her blog SimplyVegetarian777? Do visit Sonal’s blog. If you don’t, you will never know what you are missing.
How to Make Chandrakantalu
- Pesara Pappu or Moong Dal – 1 Cup
- Sugar – 1.5 Cups
- Fresh Grated Coconut – 0.5 Cup
- Green Cardamom – 4 to 6
- Ghee – 0.5 tsp
- Oil for Deep Frying
- Soak the moong dal in 2 cups of water for 1 hour.
- Grease an 8″ plate with the ghee. Set aside.
- Peel the green cardamom and crush the seeds to a fine powder.
- Drain water from the moong dal completely.
- Grind the moong dal to a smooth paste with little (ideally no) water. The water in the soaked moong dal should be enough. If required, add about 1-2 tbsp water not more. If you add a lot of water, the Chandrakantalu will either not set or disintegrate on frying.
- Add the cardamom powder, grated coconut and sugar to the moong dal paste.
- Mix well.
- Heat a heavy-bottomed kadai or wok.
- Add the moong dal paste.
- Over medium heat, cook the paste while stirring constantly till it begins to form a thick paste. Initially, the paste will thin a bit and bubble because of the water in the sugar. This paste is called pesara pappu poornam.
- Spread the paste in the greased plate to form a layer that is about 0.5″ to 0.75″ thick.
- Cut into squares or diamond shapes. Ensure you cut well because you will have to remove one piece at a time and fry it.
- Set aside for 10 minutes or till the paste cools and solidifies a bit.
- In a wok or kadai, heat enough oil to deep fry the pieces. The oil should be medium hot. To test the heat of oil, add a pinch of the moong dal paste to it. The piece should sink to the bottom and immediately rise to the top and fry on the top.
- Using a knife, gently remove one piece at a time from the greased plate and deep fry till golden brown.
- Let cool to room temperature.
- If you wish to store Chandrakantalu, do so in an air-tight container.
- If you are going to finish the sweet in a day or two, you need not refrigerate it.
- If you plan to savour the sweet over several days, I would recommend you refrigerate it and warm as many as you need just before eating.
- You can use the Pesara Pappu Poornam to make Pesara Pappu Bobbattlu (Moong Dal Puran Poli).
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