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Coconut Chandrakala 
Rajesh T. G, Executive Chef, Gokulam Park, Kochi
 Story Dated: Friday, September 19, 2014 12:30 hrs IST 
Coconut Chandrakala
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This sweet is mostly made during the Diwali season and very popular. It is easy to prepare, very nourishing and loved by all.

For the dough
01. Ghee (vanaspati) – 3 tbsp
02. Refined wheat flour (maida) – ½ kg
03. Cardamom (powdered) – a pinch
04. Baking powder – a pinch

For the filling
05. Coconut (grated) – 1 cup
06. Cardamom (powdered) – a pinch
07. Cinnamon (powdered) – a pinch
08. Sugar – 1 tbsp
09. Cashew nuts (crushed) – 1 tbsp
10. Dry raisins (chopped fine) – 1 tbsp
11. Oil – to fry
12. Sugar – to prepare syrup

01. Melt the ghee and add the refined wheat flour (maida), cardamom powder and baking powder to it. Knead it all into a thick dough, as is done for chapattis, and keep it aside for ten minutes.

02. Mix the grated coconut, cardamom powder, cinnamon powder, sugar, cashew nuts and chopped dry raisins and keep aside. This is the filling.

03. Roll out the prepared dough into circles, as is done to make puris.
04. Place a little of the prepared filling on one side of the circle, and fold it to make a semi]circle.
05. Seal the edges together.
06. When the oil is very hot, add the prepared semi]circles and fry them on a low flame till golden brown. Drain the oil.

07. Soak the fried pieces for a short while in thick sugar syrup.
08. Remove and serve hot.
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