Chandrakantalu Recipe
Chandrakantalu Recipe
With Ugadi not far off, the interest for new and captivating desserts is at an untouched high. For everybody that commends this favorable event, we have a recipe that will blow you away.
Chandrakantalu is a tasty broiled sweet dish produced using moong dal, rice, coconut, ghee, sugar, cardamom powder and oil, and makes certain to be a moment hit with its enticing smell. Embellish your table with the desserts and prepare to be showered with acclaims for this mouth-watering recipe.
It’s ideally suited for individuals of any age, particularly kids who will fall head over heels for the broiled enjoyment. Other than serving it at Gudi Padwa (Ugadi), you can likewise serve this sweet dish after extravagant snacks and supper, or during kitty gatherings, potlucks, and smorgasbords.
Chandrakantalu
With its lip-smacking flavors and hypnotizing fragrance, fulfilling your sweet tooth is additionally great. Chandrakantalu is so natural to make that even a culinary fledgling can make it in a matter of moments.
Ugadi is a generally significant day and ought to be commended with delectable tidbits and love, so prepare your broiling container and follow us through this simple recipe. In the event that you partake in this, you could likewise like our recipe for Bobbatlu, Boorelu, or Rava Appalu.
Elements of Chandrakantalu
6 Servings
200 gm moong dal
50 gm rice
50 gm ground coconut
2 cup refined oil
3 tablespoon ghee
1 teaspoon powdered green cardamom
125 gm powdered sugar
water as required
Instructions to make Chandrakantalu
Stage 1
To begin setting up this recipe, begin by drenching the moong dal and the rice for 4 hours. When splashed appropriately, put them into a blender and mix it into a glue.
Stage 2
Presently, take a container over medium fire and intensity ghee in it. At the point when the ghee is adequately hot, add the ground coconut and sear it till the crude fragrance disappears.
Stage 3
In another skillet, pour water with powdered sugar and disintegrate it to make a syrup. Then, at that point, add the cardamom powder alongside moong dal and rice glue and blend it well. At last, add the broiled coconut to the blend and cook till it thickens.
Stage 4
At the point when the blend arrives at the ideal consistency (thick and smooth), move it to a plate lubed with ghee. Straighten it out and permit it to chill off. When the combination is sufficiently cool, cut it into squares.
Stage 5
Presently, take a kadhai over medium fire and intensity oil in for broiling. At the point when the oil is sufficiently hot, put the squares into the kadhai, cautiously, and broil them till it becomes brown and fresh.
Stage 6
Move them to a plate fixed with permeable paper and afterward to a serving plate. Partake in the delightful desserts, or store them in a hermetically sealed compartment for 3 a month.
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