Chandrahara

eAmong the dishes invented by MTR in Blre, Chandrahara is one. When the owner of MTR visited France he tasted a sweet and it attracted him a lot.The sweet looked flaky like a pastry. He wished to introduce it in MTR and asked his chefs to try that recipe and named it as French Sweet. But the sweet was not much adored by the customers and it was almost a flop. Later he decided to rename the sweet with a popular movie of that time as Chandrahara. Then the sweet became very popular and even now it is popular. It is served on every Sundays even now and there is a lot of crowd to taste this delicacy. The crispy deep fried pastry is dipped in sugar syrup and is served with Khova rabdi or Khova syrup. I made this recipe to publish in vikatan Magazine. Thank you Vikatan for letting me to try these innovative recipes.

Also check my other Diwali sweets

Boondhi ladoo

Mysorepak

Seven cup cake

Gulab Jamun with Paner & Khova

Coconut macaroons

Pictorial represention of Ingredients required

Chandrahara_ingredients1

Chandrahara_ingredients2

Chandrahara_ingredients3

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Chandrahara

Niranjana Sankaranarayanan
Among the dishes invented by MTR in Blre, Chandrahara is one. When the owner of MTR visited France he tasted a sweet and it attracted him a lot.The sweet looked flaky like a pastry. He wished to introduce it in MTR and asked his chefs to try that recipe and named it as French Sweet. But the sweet was not much adored by the customers and it was almost a flop. Later he decided to rename the sweet with a popular movie of that time as Chandrahara.
Then the sweet became very popular and even now it is popular. It is served on every Sundays even now and there is a lot of crowd to taste this delicacy. The crispy deep fried pastry is dipped in sugar syrup and is served with Khova rabdi or Khova syrup. I made this recipe to publish in vikatan Magazine. Thank you Vikatan for letting me to try these innovative recipes.
Also check my other Diwali sweets
Boondhi ladoo
Mysorepak
Seven cup cake
Gulab Jamun with Paneer & Khova
Coconut macaroons
Prep Time 30 mins
Cook Time 10 mins
Resting time + Soaking time 1 hr
Total Time 1 hr 40 mins
Course Sweet
Cuisine Indian
Servings 8 pieces

Equipment

  • Frying pan
  • Rolling pin & Rolling board

Ingredients
  

  • 125 gm Maida
  • 25 gm Semolina
  • 1 tsp Baking soda
  • 1 to 2 tbsp Ghee
  • 1/4 tsp Salt
  • 8 Nos Cloves
  • To knead Water

Sugar Syrup

  • 1/4 cup Sugar
  • 1/8 cup Water + 2 tbsp (if req)

Khova rabdi

  • 100 gm Unsweetened Khova
  • 250 ml Milk
  • 100 gm Sugar
  • 1 tsp Cardamom powder
  • 2 tbsp Mixed Nuts (Almonds, Cashews, Pistachios ) (Chopped into small pieces)

Instructions
 

Preparation of Fried Pastry

  • In a bowl, add maida, semolina, soda, ghee, salt and mix well with your hands.
  • Sprinkle water little by little and knead it to a stiff dough.
  • Donot add water at one stretch. The dough might become watery.  So always add water little by little.
  • Rest the dough for 30 minutes.
  • After 30 minutes, take small portions of dough and make small balls.
  • I got 8 balls from the above measurements.
  • Take one ball at a time, dust it with maida and roll it out like we make chappathi.
  • Fold it into half and it appears like a semi circle.Fold it into another half again and it appears like a triangle.
  • Insert a clove at the end as shown in the pic and video. This will prevent the sweet from opening while frying it.
  • Prick it with fork and it helps in frying easily and the dish will get cooked properly.
  • Heat the oil. Drop a small ball to check if the oil is hot.
  • If it raises to the top, then the oil is ready to fry these pastries.
  • Drop the Chandraharas one by one and into the oil and fry it in medium flame.
  • Donot fry in high flame as it will result in uncooked product.
  • Frying these will take some time so do it patiently without any hurry.
  • Once it is golden brown and looks crispy, remove it from the oil and drain it on a tissue paper.
  • Allow it to cool.

Preparation of Sugar Syrup

  • In a vessel add sugar and the water.
  • Boil it and dissolve the sugar.
  • Continue to boil it until you reach one string consistency.
  • To check it take a drop of sugar syrup between your forefinger and thumb.
  • When you pull apart gently, one thread is formed as shown in the pic.
  • The sugar syrup is ready.
  • Turn off the stove and pour this syrup over the fried pastries.
  • Flip the pastries and coat it with sugar syrup on all sides.
  • Allow it to sit for 30 minutes so that the pastry will absorb the sugar syrup.

Preparation of Khova Syrup / Khova rabdi

  • In a pan, add milk, cardamom powder and sugar.
  • Boil the milk and dissolve the sugar completely.
  • Add unsweetened khova and dissolve it completely.
  • Keep it in medium flame and stir continuously until it reduce to 3/4th quantity.
  • Once it thickens, add the mixed nuts.
  • Retain some nuts to garnish Chandrahara while serving.to cool.
  • Allow the Khova syrup/ Khova rabdi

Serving

  • In a bowl place the fried pastry dipped in sugar syrup.
  • Pour the Khova syrup or Khova rabdi over the fried pastry.
  • Garnish it with the mixed nuts.

Video

Keyword Sweet Exotic sweet, Traditional sweets

INSTRUCTIONS

Preparation of fried Pastry

  • In a bowl, add maida, semolina, soda, ghee, salt and mix well with your hands.

Chandrahara_flour

  • Sprinkle water little by little and knead it to a stiff dough.
  • Donot add water at one stretch. The dough might become watery.  So always add water little by little.
  • Rest the dough for 30 minutes.

Chandrahara_pastrydough

  • After 30 minutes, take small portions of dough and make small balls. I got 8 balls from the above measurements.
  • Take one ball at a time, dust it with maida and roll it out like we make chappathi.

Chandrahara_roll out

  • Fold it into half and it appears like a semi circle.

Chandrahara_fold half

  • Fold it into another half again and it appears like a triangle.

Chandrahara_fold again

  • Insert a clove at the end as shown in the pic and video. This will prevent the sweet from opening while frying it.

  • Prick it with fork and it helps in frying easily and the dish will get cooked properly.

Chandrahara _ready to fry

  • Heat the oil. Drop a small ball to check if the oil is hot. If it raises to the top, then the oil is ready to fry these pastries.
  • Drop the Chandraharas one by one and into the oil and fry it in medium flame. Donot fry in high flame as it will result in uncooked product.

Chandrahara_frying

  • Frying these will take some time so do it patiently without any hurry.

  • Once it is golden brown and looks crispy, remove it from the oil and drain it on a tissue paper.

Chandrahara_fried

  • Allow it to cool.

Preparation of Sugar Syrup

  • In a vessel add sugar and the water. Boil it and dissolve the sugar.

Chandrahara_sugar syrup

  • Continue to boil it until you reach one string consistency.
  • To check it take a drop of sugar syrup between your forefinger and thumb. When you pull apart gently, one thread is formed as shown in the pic.

Chandrahara_single string

  • The sugar syrup is ready. Turn off the stove and pour this syrup over the fried pastries. Flip the pastries and coat it with sugar syrup on all sides.

Chandrahara_sugar syrup

  • Allow it to sit for 30 minutes so that the pastry will absorb the sugar syrup.

Chandrahara_soaked in syrup

Preparation of Khova Syrup / Khova rabdi

  • In a pan, add milk, cardamom powder and sugar.

  • Boil the milk and dissolve the sugar completely.
  • Add unsweetened khova and dissolve it completely. Keep it in medium flame and stir continuously until it reduce to 3/4th quantity.

Chandrahara_add khova

  • Once it thickens, add the mixed nuts. Retain some nuts to garnish Chandrahara while serving.

Chandrahara_khova syrup

  • Allow the Khova syrup/ Khova rabdi to cool.

Serving Chandrahara

  • In a bowl place the fried pastry dipped in sugar syrup.
  • Pour the Khova syrup or Khova rabdi over the fried pastry.

  • Garnish it with the mixed nuts.

Chandrahara_final pic

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Comments

13th October 2019 at 10:27 AM

Wonderful share! Looks so yummy.



N.P.Bhageerathy
13th October 2019 at 3:45 PM

Very nicely presented and looking very yummy.



23rd June 2020 at 2:25 PM

Awesome recipe, well explained nicely presented



23rd June 2020 at 6:37 PM

An interesting history behind the sweet dish Chandrahara. An equally interesting and delicious looking sweet dish. I’ve tasted something similar as prasadam at the ISKCON temple but without the khoya rabdi on top.



23rd June 2020 at 6:40 PM

Good to know the history behind this delicious sweet. I had tasted it at MTR in Bangalore. So delicious and tempting.



24th June 2020 at 12:03 AM

I love this crispy and flaky texture of chandrahara, the preparation is totally same like nimki(a salty mathri) I love this sweet version. Till yet I didn’t tried in MTR, great to know about this history behind this sweet dish. Thanks for sharing!



Amrita Roy
24th June 2020 at 6:55 PM

Really an interesting recipe… Loved reading how the recipe originated… thank you for sharing



24th June 2020 at 7:59 PM

Loved reading the story behind this tempting sweet..the dish looks and sounds so inviitng.. perfect for festivals or special occasions..



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