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Indulge in the authentic flavors of Chandrakala, a classic Indian dessert crafted with time-honored techniques. This cherished sweet is a staple at family gatherings and festive occasions.
In a large bowl, combine all-purpose flour and 2 tbsp ghee. Mix until the flour resembles coarse crumbs, then slowly add water to make a smooth, firm dough. Cover and let rest for 30 minutes.
In a heavy skillet over medium heat, melt 2 tbsp ghee and sauté khoya for 3-4 minutes until slightly browned and aromatic. Stir in slivered almonds, chopped pistachios, raisins, and half the cardamom powder. Remove from heat and let filling cool.
Divide the dough into small lemon-sized balls and roll each ball into a thin 3-inch circle. Place 1 tbsp filling in the center of half the circles. Moisten the edge with water, cover with another circle, and seal by pinching or crimping decoratively.
Heat oil or ghee in a deep frying pan on medium-low. Once hot, fry the Chandrakala pastries in batches, keeping the heat moderate for even cooking. Fry for 5-7 minutes per batch, turning as needed, until they turn golden and crisp. Drain on a wire rack.
In a saucepan, combine sugar and water. Boil over medium heat until it forms a one-string consistency syrup (about 8 minutes). Stir in remaining cardamom powder and rose water, then turn off the heat. While still warm, immerse the fried Chandrakala into the syrup for 2-3 minutes, ensuring each piece is well coated.
Lift them out, let excess syrup drain, and serve once cool. Garnish with extra nuts, if desired.
