Colourful Chandrakala for Holi
The trick to making these crispy and puffed sweets is in the dough, which should be pliable and soft, and in the frying technique, which retains colour of these sweets without absorbing oil or going brown.
The unique shape of these chandrakala gives it an unmatched texture when eaten, and the colours add a vibrancy only matched by the festival itself. These are made with- paan and green dye, kesar and yellow dye, and rose water and red dye.
These are inspired by old Italian grandmothers who make colourful, striped pasta. Similarly, the dough is rolled out here with long colourful stripes placed adjacent and rolled thin.
