One of the most juicy and mouth watering sweet made with flour and milk (khoya). A Bengali specialty. Server usually during special festivals. It takes time to prepare but it is worth it.
Servings: 15 | Time To Prepare: 45 minutes | Submitted By: Chitra Nag
- 1, lb Maida
- 8, 0z Khoya
- 3, cup Sugar
- 12, Raisins
- 8, sliced Pesta
- 6, sliced Almond
- 2, crush seeds only Cardamom
- 1, cup Ghee
- Prepare the dough with maida adding one tablespoon ghee.
- Mix khoya with sugar and put on heat. Add raisins, almond, pesta and crushed cardamom seeds and mix well. Remove from heat and allow to cool.
- For making the luchi (puri) :- Take small amount of dough and roll into round shape.
- Put one tablespoon of the prepared khoya on top of one luchi. Put another luchi on top and fold along the edge through.
- Heat ghee and deep fry the chandrapulis one at a time to light golden brown. Remove and dip in the prepared syrup.
- Remove from syrup after about ten minutes. Allow to cool and serve.
Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.