Bhawanipur Nandan Barir Chandrapuli
Chandrapuli. Quintessentially Bengali. A mellifluous symphony of grated coconut, khoya and sugar. Sublime !!!
Ingredients
- 1.5 cup coconut freshly grated
- 50 g khoya or milk solids
- 3/4 cup whole milk
- 3/4 cup sugar
- 1/4 tsp green cardamom powder
- moulds for chandrapuli
- ghee for greasing
Instructions
- Blitz the grated coconut to a fine paste.
- Take the sugar and coconut in a deep bottomed pan, give it a hearty mix. Cook over a low flame, stirring frequently, until the sugar is incorporated into the coconut and the mixture turns slightly sticky .
- Take the grated khoya in a different pan, pour in the milk. Simmer over a low flame till the milk is incorporated into the khoya and the mixture takes on a thick consistency.
- Carefully add this khoya-milk mixture to the coconut-sugar mixture. Cook over a low flame till such time the mixture starts coming off the pan easily. (And the mixture doesn’t stick to your fingers when you touch it, be very very careful though as the mixture shall be hot !!)
- Grease the Chandrapuli mould with ghee. Tear a small ball off the mixture when still warm and gently press over the mould. Shape the Chandramouli, pressing gently with your fingers. Demould, keep on a greased plate.
- Repeat the same process for the remaining mixture. Allow to set, 3-4 hours at the least.