Focal Length:50mm
Shutter:1/0 sec

chandrahara is a very unique desert and I fell in love with it, the first time I had. It is crispy sugarless cookies dipped in sweet cashew sauce. If you are making something with cashew as the main ingredient, this is the right one for you.

Crispy cookies:                                                                        

All- purpose flour- 3 cups

Crisco shortening- A tad less than a cup (200 grams)

Oil for deep-frying.

Make a smooth dough by mixing all purpose flour with shortening, make 60 small balls and roll into a triangular shape, poke holes in it with the fork, so that it does not puff up when frying.

Cashew sauce:

milk – 1 liter.

sugar-1/4 cup to 1/2 cup( more or less as preferred).

cashew powder- 1 + 1/3 cup of cashew ( 200 grams).

Boil milk and add sugar after it comes to a boil, stir in for few minutes until it reduces to about 3/4 th of its original amount. Turn off the stove and add cashew powder. Cover and refrigerate overnight.

Store cookies on the shelf and sauce in the fridge until ready to serve. Dip the crispy cookies in cashew sauce just before serving. If cookies dipped in the sauce ahead of time, it will turn soggy.




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