Chandrapuli | Chandrapuli Pitha
Coconut and khoya are cooked together for this beautiful half-moon shaped Bengali mishti
Ingredients
- 300 gms grated coconut
- 300 gms khoya
- 1 pinch of camphor optional
- ½ tsp cardamom powder
- 2 tbsp milk powder if needed
- 150 gms sugar
- 2-3 tbsp ghee
Instructions
- Grate the coconut and grind it into a smooth paste using little water.
- take sugar and 1 cup of water in a pan and let the sugar melt.
- After that, add the coconut and the khoya.
- Stir this continuously till the mixture thickens. Keep stirring and folding. This requires a lot of patience.
- After about ten minutes, add 1 tbsp ghee, camphor powder, cardamom powder and milk powder and continue stirring.
- You will know it is ready when the mixture has become sticky and can be shaped in the hand.
- Take it off from the heat and let it cool down a little bit before you can start working.
- Rub the palm of your hands with ghee. Rub the wooden mould with ghee.
- Now take a portion and press on the mould to 2 mm thickness.
- After shaping, gently release it from the mould and place it on a plate greased with ghee.
- Repeat this for the entire mixture.
- Leave it in the refrigerator for a few hours and then serve it.