Chandrahara recipe / Popular Karnataka Dessert Recipe
This is a famous dessert delicacy usually made during weddings, house warming, upnayana etc. in Karnataka.
Ingredients for chandrahaara (dumpling)
1 1/4 cup all purpose flour or maida
1/4 cup fine semolina or chiroti rave
3 tbsp clarified butter or ghee
a pinch of salt
1/4 tsp baking soda
15 cloves to fold the chandrahaara (or as much needed)
1-2 cups vegetable oil for frying
Ingredients for syrup
3/4 cup sugar
1/4 cup water
1/4 cup milk
1/4 cup milk solids or khova or mava
1 tsp cardamom powder
8-10 strands of saffron
1/4 cup chopped assorted nuts, for garnishing
Method to prepare syrup
1. In a pan over medium heat pour the sugar and add enough water to immerse the sugar and gradually stir them for 10-15 mins until all the sugar crystals dissolve and syrup starts to boil.
2. Let it boil for 5 more mins and turn off the heat. Add cardamom powder and saffron strands and combine well.
3. Once the syrup cools down add the milk solids an stir well to remove the khova lumps. Add milk and mix throughly. Add half the quantity of nuts to the syrup and mix.
Method to prepare chandrahaara (dumpling)
1. In a mixing bowl add the flour and fine semolina along with salt and baking soda and throughly combine.
2. Add ghee to the mixture and mix well.
3. Make a dough out of the mixture by adding little water at a time. Make sure the dough is neither too hard or too soft. Knead well.
4. Smear ghee to the dough and rest it for an hour by covering it with a damp kitchen towel (paper towel).
5. After an hour's time make small size balls (golf ball) out of the dough. Smear all purpose flour on the board and roll it out using a rolling pin like a chapati/roti.
6. Using a knife cut the rolled out dough into quarters and fold each of them separately into a purse shaped dumplings and poke a clove to hold the foldings.
7. Heat enough frying oil in a pan and add the dumplings for frying. Make sure you have enough space between each dumpling to puff up. Fry on both sides to get a beautiful golden brown color and place them on a paper towel to remove excess oil from them.
8. Place the chandrahaara in a big bowl and pour the syrup on top and garnish with the rest of the chopped assorted nuts before serving. It tastes best when served hot. During hot months the syrup could be kept in the refrigerator before serving, or as desired.
This is a famous dessert delicacy usually made during weddings, house warming, upnayana etc. in Karnataka.
Ingredients for chandrahaara (dumpling)
1 1/4 cup all purpose flour or maida
1/4 cup fine semolina or chiroti rave
3 tbsp clarified butter or ghee
a pinch of salt
1/4 tsp baking soda
15 cloves to fold the chandrahaara (or as much needed)
1-2 cups vegetable oil for frying
Ingredients for syrup
3/4 cup sugar
1/4 cup water
1/4 cup milk
1/4 cup milk solids or khova or mava
1 tsp cardamom powder
8-10 strands of saffron
1/4 cup chopped assorted nuts, for garnishing
Method to prepare syrup
1. In a pan over medium heat pour the sugar and add enough water to immerse the sugar and gradually stir them for 10-15 mins until all the sugar crystals dissolve and syrup starts to boil.
2. Let it boil for 5 more mins and turn off the heat. Add cardamom powder and saffron strands and combine well.
3. Once the syrup cools down add the milk solids an stir well to remove the khova lumps. Add milk and mix throughly. Add half the quantity of nuts to the syrup and mix.
Method to prepare chandrahaara (dumpling)
1. In a mixing bowl add the flour and fine semolina along with salt and baking soda and throughly combine.
2. Add ghee to the mixture and mix well.
3. Make a dough out of the mixture by adding little water at a time. Make sure the dough is neither too hard or too soft. Knead well.
4. Smear ghee to the dough and rest it for an hour by covering it with a damp kitchen towel (paper towel).
5. After an hour's time make small size balls (golf ball) out of the dough. Smear all purpose flour on the board and roll it out using a rolling pin like a chapati/roti.
6. Using a knife cut the rolled out dough into quarters and fold each of them separately into a purse shaped dumplings and poke a clove to hold the foldings.
7. Heat enough frying oil in a pan and add the dumplings for frying. Make sure you have enough space between each dumpling to puff up. Fry on both sides to get a beautiful golden brown color and place them on a paper towel to remove excess oil from them.
8. Place the chandrahaara in a big bowl and pour the syrup on top and garnish with the rest of the chopped assorted nuts before serving. It tastes best when served hot. During hot months the syrup could be kept in the refrigerator before serving, or as desired.
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