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Chandrakanthalu By Chef Akanksha Khatri

Chandrakanthalu

Chandrakanthalu is a traditional lentil-based dessert from the south Indian state of Andhra Pradesh. Chef Akanksha Khatri shares the recipe for this crispy and delicious sweet.
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Serves

3

Cooking Time

10-20 Min

Meal Type

sweet

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Chandrakanthalu

    • 1 cup moong dal

    • ½ cup water

    • ¾ cup sugar

    • ½ cup fresh coconut

    • ¼ tsp green cardamom powder

    • 2 tbsp ghee

    • 2 tbsp poppy seeds

    • oil for frying

PREPARATION

  1. 1

    Soak the moong dal in 2 cups of water for 1 hour. Drain water from the moong dal completely. Grind the moong dal into a smooth paste with little water.
  2. 2

    In the pan add ghee, add mong dal batter, add water and mix well.
  3. 3

    Add cardamom powder, sugar and grated coconut to the moong dal batter, combine well.
  4. 4

    When done, spread the paste in a greased plate. Generously sprinkle poppy seeds and gently roll over using rolling pin.
  5. 5

    Using a circular cutter, cut into moon shape pieces. Set it aside for 10 minutes or till the paste cools down.
  6. 6

    Fry the pieces in hot oil until brown and crispy. Garnish it with gold dust and serve.

Chandrakanthalu is a traditional lentil-based dessert from the south Indian state of Andhra Pradesh. The name indicates the shape of this sweet; Chandrakanthalu indicates crescent moon shape. This delicacy is made from yellow moong dal. It is cut into crescent moon-shaped pieces and deep-fried. 

This delicacy is crispy outside and soft inside. The finger-lickingly good Chandrakanthalu is a work of art. 

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