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Akanksha Khatri
Chandrakanthalu is a traditional lentil-based dessert from the south Indian state of Andhra Pradesh. Chef Akanksha Khatr ... Read More
Preparation Time
10-15 Min
Cooking Time
10-20 Min
Meal Type
dessert
Difficulty
MEDIUM
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
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.
In the pan add ghee, add mong dal batter, add water and mix well.
Add cardamom powder, sugar and grated coconut to the moong dal batter, combine well.
When done, spread the paste in a greased plate. Generously sprinkle poppy seeds and gently roll over using rolling pin.
Using a circular cutter, cut into moon shape pieces. Set it aside for 10 minutes or till the paste cools down.
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.
