CHANDRAKANTHALU RECIPE

CHANDRAKANTHALU

INGREDIENTS:

MOONG DAL/PESARA PAPPU : 1 CUP

SUGAR /JAGGERY : 2 CUPS

CARDAMOM POWDER : 1TSP

CASHEW NUTS

COCONUT (GRATED ) 1/2CUP

GHEE/OIL TO DEEP FRY

SALT

METHOD :

 SOAK MOONG DAL FOR 1 TO 2 HOURS.

NOW WASH THE MOONGDAL (SOAKED) AND DRAIN COMPLETELY.

NEXT GRIND IT TO MAKE A FINE PASTE AND KEEP IT ASIDE.

THEN,TAKE A THICK BOTTOMED VESSEL, HEAT IT ,AND THEN ADD SUGAR,MOONG DAL PASTE, CARDAMOM POWDER, CASHEWS, GRATED COCONUT.

STIR CONTINUOUSLY ON LOW FLAME UNTIL IT TURNS TO THICK PASTE
(NOTE :The paste should not stick to the finger when touched ).

SWITCH OFF THE STOVE AND ADD PINCH SALT,AND MIX WELL

IMMEDIATELY POUR THE MIXTURE ON TO A WET CLOTH  AND SPREAD THE COOKED MIXTURE OVER IT.

WHEN THE MIXTURE GETS COOL CUT INTO DESIRED SHAPES.

NOW HEAT THE OIL/GHEE  AND DEEP FRY TILL IT TURNS TO GOLDEN BROWN.

TASTY TASTY CHANDRAKANTHALU READY TO SERVE HOT.

Calories in Cooked Split Moong Dal (Yellow Lentil)

Nutrition Facts


Servings:
1        0.5 cup

Calories 106 Sodium 30 mg
Total Fat 0 g Potassium 0 mg
Total Carbs 20 g
Sugars        14 g
Protein        8 g
Cholesterol 0 mg
Vitamin A 0%
Calcium 12%
Vitamin C 0%
Iron        40%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.