A treasured sweet dish, very dear to us Andhras, are these golden bewitching treats, Chandrakaantalu. Classified as pindivantalu (festive foods), these classic favorites are absolutely delicious making you crave for more even after you have had your fair share. I actually have to remove the serving plate from the table to keep us from finishing the whole batch of chandrakaantulu at one go..:)
Although the ingredients are few and recipe sounds easy and simple, it does take some experience to prepare these melt-in-the-mouth temptations. It’s here that Chandralekha Aunty came to my rescue and has been very kind to share this recipe and Chicken Masala Balls recipe and here I am blogging this fragrant tender sweetmeat.
Split yellow moong dal is ground to a fine paste and cooked along with sugar and fresh grated coconut to form a thick paste and mixed with cardamom powder, the flavor enhancer. The cooked thick lentil batter is quickly spread out on a wet cloth and cooled before being cut into the desired shape, diamond and square being the favorite. With a subtle cardamom flavor and a soft, tender chew, the raw squares taste good even before being deep fried and don’t be surprised if you find that a few disappear even before they get to the deep-frying skillet..:)
These square delights while being deep-fried give the kitchen a really warm, sweet wholesome fragrance and emerge completely tender on the inside with a golden crisp crust. Those of you, new to this sweet, try them and you feel compelled to prepare them again and again.
Ensure that you keep stirring the mixture as it cooks. Gently remove the raw squares from the wet cloth only when the spread out mixture has completely cooled down.