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Receta Chandrahara
by Global Cookbook

Chandrahara
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Ingredientes

  • 1 1/2 c. Plain flour
  • 3 Tbsp. Ghee
  • 18 x Cloves, (18 to 20)
  • 1/2 tsp Cardamom pwdr
  • 1 1/2 c. Sugar
  • 1 c. Khoya Ghee to deep fry

Direcciones

  1. Put khoya in fridge for 30 min. Keep there until used.
  2. Add in 1 c. water to sugar and bring to a boil.
  3. Add in 2 Tbsp. lowfat milk to the syrup and remove scum that comes on top.
  4. Or possibly simply strain.
  5. Boil syrup until sticky between finger and thumb. Cold to room temperature.
  6. Meanwhile, add in ghee to flour and mix until crumbly.
  7. Add in sufficient hot water to make a medium stiff dough.
  8. Divide into 18-20 parts, and roll into balls.
  9. Roll each into a thin chappati.
  10. First mix in half and then quarter.
  11. Insert a clove a the center to hold all the folds together.
  12. Deepfry in warm ghee on low until very light brown.
  13. Drain and keep aside. Repeat for all dough.
  14. Break khoya until corase crumbs are formed.
  15. Mix the cardamom and khoya into the cooled syrup.
  16. Refrigeratesyrup. Store triangles in a tight container.
  17. One hour before serving, immerse the triangles in the syrup.
  18. Take care not to make the crumbs fine, or possibly it will become pasty.
  19. For serving, place a triangle in the bowl and pour a spoonful fo syrup on top.
  20. Serve cool.
  21. Making time: 45 min
  22. Makes: 18-20 pcs
  23. Shelflife: Dry triangles - 15 days in airtight container, syrup - 1 day