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Authentic Bengali Sweet Chandrapuli

Authentic Bengali Sweet Chandrapuli

Bijaya Dashami(Last Day of Durga Pujo), when the youngers take blesses from the elders, men greet each other by hugging. After the blessings, greetings, hosts welcome their guests with sweets & snacks like 'Rosogolla, Naru, Nimki & Chandrapuli'. Most of the time the sweets are store bought, but traditionally homemade sweets and snacks are great for the 'Bijoya Dashami'. Chandrapuli or any Sweets are not very easy to make. But now days we have to live outside Bengal, and Bengali without sweets, none can even think of that. So we manage some time to prepare the authentic sweets at home.
Chandrapuli is an authentic Bengali sweet. This sweet is made with 'Chaana/Cottage Cheese, Khova/Mawa/Milk Solid, Scraped Coconut & sugar Or Jaggery'. This sweet is must for Durga Pujo(Bengalis' Biggest Festival). Chandrapuli is little sweeter than the other Bengali Sweets. As coconut, mawa is added with chhana, that makes this sweet, sweeter. But so what, we Bongs love sweets, right! So let's see how to make 'Chandrapuli'. Chandrapuli


Chana/Cottage Cheese - 1 cup, approx 200 gm (see the process of making Chana here
Mawa/Khova/Milk solid (store bought) - 1/2 cup, approx 100gm
Scraped coconut - 1/2 cup(Put the dry scraped coconut in a dry grinder and dry groud the coconut)
Jaggery/Gur - 1/2 cup, or to taste , If using sugar add little more (as sugar is less sweeter than jaggery)
Ground Cardamom - 1/2 teaspoon
Ghee - 1 teaspoon + 1 teaspoon
Chandrapuli Mold - 1
Golden Raisins - handful
Chopped Pista - 1 teaspoon

About Recipe

Cuisine »

Regional »

Meal »

Ocassion »

Yields »


Cooking Level »


Preperation Time »

1 Hour(s)

Cooking Time »

1 Hour(s)


Steps to Prepare

Take the 'Chana' in a plate, mash with your palm like making atta dough. Kneed to make soft and smooth dough.

Now take the Mawa/Khova, if you can grate it, just grate and mix with the chana. If it is not gratable, just mash using your palm.

Add jaggery too & mix with the soft chana dough well. Now put a non-stick or thick bottomed pan on low heat.

Add 1 teaspoon ghee to the pan. Add the dough to the pan and stir the mixture with an wooden spatulla to evaporate the excess moisture of the dough.

When the dough will be sticky take 1 tablespoon of the dough from the pan and try to make small ball of the dough. If no crack will seen on the surface of the ball and it will look smooth and pain, your mixture is ready for the next step.

Take the mixture out of the pan and put in a clean plate. Let the mixture cool down completely.

When the mixture will be competely cool down, add the ground coconut & freshly ground cardamom in the mixture and again start kneeding the mixture. If the mixture will be like a dough then it's ready to make Chandrapuli. But you have to warm it before moulding.

If the mixture will look like messy, again put it in a pan on low heat and evaporate the excess moisture.

Now let the mixture to cool down little bit, like touchable. Take the mould, put some ghee on it, apply some ghee on your palm, and rub.

Take 1 tablespoon mixture in your palm, make a cylinder Take the ghee applied mold, put a raisin in the middle of the mould and put the cylinder shaped mixture on the mould and shape it by pressing on the mixture.

Make rest of the Chandrapuli, sprinkle chopped Pista on them and put them inside the refrigerator.


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I'm sending this recipe for Kolkata Food Bloggers' Durga Pujo special event.




If you could not get the molds, just make round or cylinder shaped fudges. Taste will not change without the mould.