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Chandra Kala

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“It is a sweet dish, very elegant and tasty. One of the favorite North Indian Sweets.It is a little work, but it is worth it. My husband can't stop eating it.”
1hr 30mins
15-20 pieces

Ingredients Nutrition

  • for the pastry dough
  • 2 cups all-purpose flour
  • 2 12 tablespoons butter or 2 12 tablespoons ghee
  • 1 pinch salt
  • 5 -6 tablespoons water
  • 2 cups vegetable oil (for deep frying)
  • for prepared stuffing
  • 2 cups khoya (reduced 1 litre whole milk)
  • 1 14 cups sugar
  • 1 teaspoon cardamom powder
  • 10 -15 raisins
  • for sugar syrup
  • 2 cups water
  • 1 cup sugar
  • 2 string, thick consistency (boil it)


  1. Make the pastry dough mixing the above ingredients and cover it with cloth.
  2. Divide it into small dime size balls and roll them like thin circles.
  3. Prepare the filling or the stuffing.
  4. First lay down one circle apply little water at the side of the circle.
  5. Put in the filling (about one spoon each).
  6. Cover it with the other rolled circle,and paste them both,making wedges all along the circle with your finger.
  7. 7) Keep them covered with a cloth, till all the chandra-kala is prepared.
  8. Prepare the sugar syrup as instructed. Once after obtaining the required thickness keep it on very very low heat(very important).
  9. Heat the oil in deep frying pan and fry on medium heat till light golden brown (3-4 at a time).
  10. Dip them in the sugar syrup; soak every piece for 1 minute on both sides and take it out with a fork.
  11. Lay it down on sliver paper to avoid sticking.
  12. Once cooled, keep it in a airtight container.

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