Chandrakanthalu - A Sweet Delight from Uttar Pradesh

Ingredients

In the original Indian cuisine, Chandrakanthalu is typically made with ingredients like coconut, sugar, and ghee. However, in this adaptation to Uttar Pradesh cuisine, we have replaced coconut with rice flour and sugar with jaggery. Additionally, we have incorporated the flavors of cardamom and saffron, which are commonly used in Uttar Pradesh cuisine, to enhance the taste and aroma of the dish. We alse have the original recipe for Chandrakanthalu, so you can check it out.

• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1 cup (240ml) ghee 1 cup (240ml) ghee
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• A pinch of saffron strands A pinch of saffron strands
• Chopped nuts (almonds, cashews, pistachios) for garnish Chopped nuts (almonds, cashews, pistachios) for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 28g, 18g
• Protein: 2g
• Fiber: 1g
• Salt: 0.01g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour and ghee to form a smooth dough.
2. 2.
   Heat a non-stick pan over medium heat and add the jaggery. Stir until the jaggery melts and forms a syrup-like consistency.
3. 3.
   Add the cardamom powder and saffron strands to the jaggery syrup and mix well.
4. 4.
   Slowly add the rice flour and ghee dough to the jaggery syrup, stirring continuously to avoid lumps.
5. 5.
   Cook the mixture on low heat, stirring constantly, until it thickens and starts to leave the sides of the pan.
6. 6.
   Remove the mixture from heat and allow it to cool slightly.
7. 7.
   Grease your hands with ghee and take small portions of the mixture to shape them into round or cylindrical shapes.
8. 8.
   Garnish the Chandrakanthalu with chopped nuts and let them cool completely before serving.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth texture in the Chandrakanthalu.
• Jaggery — Use fresh and good quality jaggery for the best flavor and sweetness.
• Saffron strands — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the dish to enhance their flavor and color.

Tips & Tricks

• To make the Chandrakanthalu more aromatic, you can add a pinch of nutmeg powder along with the cardamom powder.
• For a variation, you can stuff the Chandrakanthalu with a mixture of grated coconut, jaggery, and nuts before shaping them.
• Ensure that the jaggery syrup reaches the right consistency before adding the rice flour and ghee dough to achieve the perfect texture.

Serving advice

Serve Chandrakanthalu as a dessert after a traditional Uttar Pradesh meal. It pairs well with a hot cup of masala chai or a refreshing glass of lassi.

Presentation advice

Arrange the Chandrakanthalu on a decorative plate, garnished with additional chopped nuts and a sprinkle of edible rose petals for an elegant presentation.