Chandrahara

On the occasion of 2nd anniversary of my blog, love and thanks to all my blog visitors, friends and family. Wishing you all a very happy new year.  I am posting a recipe for Chandrahara which is a rich and exclusive sweet dish.   Chandra hara is crispy triangle puris topped with creamy rich milk syrup made of almond, cashews and desiccated coconut. Tastes best when the syrup is hot. Chandra Haara is my mom-in-law’s signature dish. This sweet dish is one of the favorites in our family. I haven’t tasted any dish like this ever.
Prep Time	10-15 Minutes + Dough resting time.
Cooking Time	40-45 Minutes
Serves	20-22 Pieces
Ingredients	For Puris : All Purpose Flour / Maida Ghee Milk Oil For Cream : Milk Almonds Cashews Sugar Desiccated Coconut Cardamom Powder	2 Cups 2 Tbsp. ¾ Cup (approx.) To Deep Fry   4 Cups ¾ Cup ½ Cup 1 Cup (approx.) ¼ Cup A Pinch
Method 1.     Make the syrup/cream first. Bring milk to boil and simmer the flame.     2.     Coarsely grind almonds, cashews and desiccated coconut. Add a little milk and grind, make it to chutney consistency. Pour this ground nut mixture to the milk and let it boil. Add sugar and mix well so that there are no lumps. Let the milk mixture boil on medium to low flame for at least 20 minutes. Add cardamom powder as well and set aside.   3.     Now to make the triangular puris. In a mixing bowl add flour and ghee. Mix well with your fingers. Add milk little by little and knead the dough. The dough should be smooth. Cover it and set aside for 1-2 hours.     4.     Divide into 18-20 parts, and roll into balls. Roll out the balls into as thin as possible to poori size. Fold into half & again into half forming a triangle shape. With the help of a fork pierce holes on both the sides of the triangular poori. Follow the same procedure for the remaining balls.     5.     Meanwhile heat oil to deep fry. Deep fry the pooris to golden brown. Let the puris cool down, store them in an air tight container.   6.     Place a triangle puri in a plate/ bowl and pour a spoonful of the milk syrup / nut cream on top and serve.   7.     You can either serve it with chilled milk syrup or serve the puris with warm milk syrup.