Mohan Puri/ Chandrakala

60 mins
Serves 10 Units
Author: Rajni Ram
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Mohan Puri,does this name intrigue you? It is  very similar to the Chandrakala a sweet popular in South India. I learnt this recipe from a very dear elderly friend Mrs. Jharna Pal aka Jharna Di as we all would call her. I met her the first time when my husband was transferred to Kolkatta in the early 2000. There were many eladerly ladies there to guide a young and inexperienced mother like me. Jharna Di was one of them. She lived two doors away, and as always fed us the yummiest of Bengali sweets when we vsited her house. I was not at all a sweet liking person, but now though I don’t crave them very much, I don’t refuse some favorite ones. The credit to this goes to this lovable lady.

Jharna Di first made them for us when I was visiting my parents. She packed them for me to take to my parents. My sweet dish loving father was all praise for the Mohun Puri. So,  by observing her I learnt to make this dish. She made them for us several times.

In this current recipe I have given two ways to make the filling. One is by making the Rabri at home, for which you can refer to my Pineapple Rabri recipe and skip adding Pineapple to it. Alternatively you can buy Therattipal aka Sweetened Palakova from the store, and proceed with the recipe. You can even add store bought unsweetened Mava and add Condensed milk and make some instant Rabdi.

Whenever we have excess milk at home I always make Rabri or Shrikhand, and keep it in the fridge, to use it in other desserts or by themselves. While making this recipe I had Rabri at home and so used the same.

While you are here I request you to have a look at other recipes on the blog like – Maa Ladoo, Dhaniyawale Namak Pare, , Thattai, Moong Dal Halwa, and more…

 

 

 

 

 

Ingredients

 

To make Rabri:

  1. Refer recipe here. Skip adding Pineapple .
  2. Store bought Rabri works well for this recipe. Palakova/Theratippal/ Milk Cake or Kalakand, can also be used.
  3.  Alternately use a mix of khoya and condensed milk.

 

For the Filling:

  • 200 gm Rabri ( home made or store bought) (or)
  • Milk Kova/ Pala kova/ Therattipal 200 gm  ( or)
  • Kova/ Koya(or) Mava + condensed milk 200 gm each.
  •  Cashew nuts a hand full
  • Pista a handful
  •  Raisins a hand full
  •  Cardamom powder 1/2 tsp
  • Dry Rose petals 1 tbsp (optional) for flavoring and garnish

For the Dough:

  • Maida/ refined flour 1 cup
  •  Chiroti Sooji 1/2 cup
  • Turmeric Powder 1/4 tsp (for colour)
  •  Salt 1/4 tsp
  • Refined oil 3 tbsp for dough
  • Refined oil for frying
  • Sugar for syrup 1 cup
  • Water for syrup 1/4 glass

 

 

 

For making Rabri:

  1. Find Rabri recipe here.
  2. Store bought Rabri works well for this recipe. Palakova/Theratippal/ Milk Cake or Kalakand, can also be used.
  3.  Alternately pour equal quantities of Khoya and condensed milk and in a pan and cook until it leaves the sides. Cool it and use as required.

 

For the Filling:

  1. Take the Rabdi( check notes), in a bowl and set aside. Now in a pan take ghee and fry the cashews, pista and raisins. Drop them into the Rabri and mix well. Add a few dry Rose Petals if using. The filling is ready. If using Palakova/ Therattipal/ Milk Cake, also the method is same. For alternate method check notes.

 

To make sugar syrup: Take the sugar and water in a pan, stir to dissolve, and let it boil for 5-6 minutes. A string consistency is not required, just a well boiled syrup will do. Add cardamom or rose syrup to the syrup if you prefer.

To make the Dough:

  1.  In a mixing bowl take the refined flour and the Chiroti Sooji and mix well. Add the turmericpowder,and oil and rub it into the flour. It should resemble crumbs. Now adding water a little at a time, knead to form a stiff dough. Rest the dough for 30 minutes.
  2. Now divide the dough into 3 or 4 portions. Take one portion at a time, dust it with flour and roll it out into a Roti. Using a lid or a cookie cutter, cut into equal sized circles.
  3. Now place the filling in the middle of one circle and cover it with another. Pressing with your fingers, seal the edges.
  4. Now twirl/twist the edges neatly. Take oil in a Kadai/ wok and heat.  Drop a little dough to check if the oil is hot enough. If the dough sizzles and rises up immediately, then the temperature is right. Lower the heat and fry them until all the bubbles subside and the Puris turn golden. Remove from oil and drop the Puri into the sugar syrup. Turn it around, and remove immediately. Place it on a plate and garnish with dry Rose petals (optional). Repeat for the entire dough.

For making Rabri:

Find Rabri recipe here.

Store bought Rabri works well for this recipe. Palakova/Theratippal/ Milk Cake or Kalakand, can also be used.

Alternately pour equal quantities of Khoya and condensed milk and in a pan and cook until it leaves the sides. Cool it and use as required.

For the Filling:

Take the Rabdi( check notes), in a bowl and set aside. Now in a pan take ghee and fry the cashews, pista and raisins. Drop them into the Rabri and mix well. Add a few dry Rose Petals if using. The filling is ready. If using Palakova/ Therattipal/ Milk Cake, also the method is same. For alternate method check notes.

To make sugar syrup: Take the sugar and water in a pan, stir to dissolve, and let it boil for 5-6 minutes. A string consistency is not required, just a well boiled syrup will do. Add cardamom or rose syrup to the syrup if you prefer.

 

To make the Dough:

In a mixing bowl take the refined flour and the Chiroti Sooji and mix well. Add the turmericpowder,and oil and rub it into the flour. It should resemble crumbs. Now adding water a little at a time, knead to form a stiff dough. Rest the dough for 30 minutes. Now divide the dough into 3 or 4 portions. Take one portion at a time, dust it with flour and roll it out into a Roti. Using a lid or a cookie cutter, cut into equal sized circles. Now place the filling in the middle of one circle and cover it with another. Pressing with your fingers, seal the edges. Now twirl/twist the edges neatly. Take oil in a Kadai/ wok and heat.  Drop a little dough to check if the oil is hot enough. If the dough sizzles and rises up immediately, then the temperature is right. Lower the heat and fry them until all the bubbles subside and the Puris turn golden. Remove from oil and drop the Puri into the sugar syrup. Turn it around, and remove immediately. Place it on a plate and garnish with dry Rose petals (optional). Repeat for the entire dough.

 

 

 

 

 

Notes:

  1. This recipe is quite simple as store bought Rabri or Palakova works wonderfully here, there’s no need to make it from scratch if you don’t want to.
  2. Using dry Rose petals is optional, incase you have them ready, then it adds great flavour to the sweet dish.
  3. In case Chiroti sooji is not available, the dough can be made with only refined flour.

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