Chandrahara

Chandrahara is a traditional Indian sweet that has captured the hearts of dessert lovers with its unique texture and rich flavors. This crispy, fried pastry soaked in a sweet syrup and topped with creamy layers of mawa or khoya is a popular delicacy in Karnataka and other parts of South India. Known for its indulgent taste and festive appeal, Chandrahara is often served during special occasions and celebrations.

Discovery of Chandrahara

The origins of Chandrahara are traced back to royal kitchens, where skilled chefs experimented with textures and flavours to create a dessert fit for kings. The name “Chandrahara” translates to “garland of the moon,” symbolizing its crescent shape and the opulent appeal of this dessert. Over time, it became a beloved sweet dish served during festivals like Diwali and weddings, particularly in Karnataka.

In MTR & Tamil Magazine

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. I made this recipe to publish in vikatan Magazine. Thank you Vikatan for letting me to try these innovative recipes.

What Makes Chandrahara Special?

• Unique Texture: Chandrahara combines the crunchiness of a fried pastry with the softness of a creamy topping, creating a delightful contrast.
• Rich Ingredients: It is made from maida (all-purpose flour), ghee, sugar syrup, and khoya, giving it a rich, decadent taste that melts in your mouth.
• Traditional and Festive: This sweet is not just a dessert but a symbol of celebration and indulgence, often prepared during grand feasts and religious festivals in South Indian households.

How Chandrahara is Made

The preparation of Chandrahara involves creating thin, crispy layers of fried dough, which are then soaked in a fragrant sugar syrup. The dish is completed with a lavish topping of thickened milk (khoya or mawa), giving it a creamy finish that complements the crispy base.

Famous for Its Indulgent Taste

While Chandrahara is most famous in Karnataka, where it is enjoyed during major celebrations, its appeal has spread across India. Many sweet shops now include Chandrahara in their festive menu due to its growing popularity. Its luxurious taste and beautiful presentation make it a centerpiece in traditional South Indian desserts.

Health Tip: Enjoy in Moderation

While Chandrahara is a delicious treat, it is rich in ghee, sugar, and mawa, making it a high-calorie indulgence. It’s best enjoyed in moderation during festivals or special occasions.

Also check my other Diwali sweets

Boondhi ladoo

Mysorepak

Seven cup cake

Gulab Jamun with Paner & Khova

Coconut macaroons

Pictorial represention of Ingredients required

Pin this Recipe

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

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Resting time + Soaking time 1 hour hr

Total Time 1 hour hr 40 minutes 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.

• 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.

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.

• 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.

Conclusion

Chandrahara is a royal dessert that brings together crispy, sweet, and creamy elements in one exquisite bite. Whether you’re celebrating a festival or craving a taste of tradition, Chandrahara is a must-try for anyone who loves South Indian sweets.

Please follow and like us: