| Recipe Name:
Chandra kaantalu |
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| Category:
Indian Regional |
Sub Category:
Andhra |
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| Prep Time |
Cook Time |
Serves |
| 60 mins |
40 mins |
8 |
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Ingredients: |
| Yellow moong dal |
|
1 cup |
| Sugar |
|
100 g |
| Fresh grated coconut |
|
50 g |
| Chopped cashewnuts |
|
100 g |
| Cardamom powder |
|
1 tsp |
| A pinch of salt (optional) |
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| oil for deep frying |
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Method: |
- Soak moong dal for an hour, drain and grind to a fine paste adding water. You can even grind it without adding any water.
- Heat a heavy bottomed vessel and add sugar, the ground dal paste, grated coconut, cashewnuts and mix well. You will find that the sugar melts and the mixture begins to form bubbles while cooking.
- Cook this mixture on low heat, stirring continuously till it forms into a thick lump. Remove from heat and mix cardamom powder and pinch of salt.
- Immediately transfer the mixture on to a wet cloth and spread the cooked mixture over it . Using a flat laddle which has been oiled and gently spread the mixture to form 1/2? layer and cool.
- Cut into desired shape and separate the pieces very carefully lest they break and keep aside.
- Heat oil in a wide heavy bottomed vessel and deep fry the squares till golden brown.
- Serve warm or cold. Store in an air tight container.
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