BM #104 Day 3 -

Chandrakanthalu is a delicacy made with Moong Dal and jaggery. It is basically a form of moong dal halwa cut into the shape of a waxing moon and fried in ghee/oil. The name also indicates the shape of a waxing moon.

It is traditional Andhra recipe which is very popular in certain regions. It is a typical sweet made for festivals and I know of my friends who have fond memories associated with these.

In spite of the name indicating the shape, they are often made in different shapes as per preference.

I was very skeptical of the taste and thought they would be dripping with oil but surprisingly, they were very light and crispy and ever so delicious. To be clear, I have never made or tasted them before and my family got addicted to these. Please let me know how you liked them if you ever get to making these.

Recipe Source friends and web
Ingredients - 

Moong Dal 1/2 cup
Rice 1 Tbsp
Ghee 1 tsp
Coconut (fresh/frozen/dry) 1 Tbsp
Jaggery, Powdered 3/4 cup
Cardamom Powder 1/2 tsp
Oil to Deep Fry

Method Of Preparation -

Wash and soak moong dal and rice for 2 hours.

Drain and grind into a coarse paste adding as little water as possible.

In a heavy bottomed pan (I used a non stick pan), add a teaspoon of ghee and transfer the ground moong dal paste and cook on a low heat. Keep stirring continuously.

After about 4-5 minutes, the moong dal changes color and starts smelling aromatic.

Add grated coconut, jaggery powder and keep stirring so that the paste doesn't form lumps.

After the jaggery melts, use a potato masher to make sure the jaggery mixes well into the moong dal paste and not form lumps. 

After another 4-5 minutes, the mixture comes together as a single mass without sticking to the pan.

Remove it onto a greased tray. (I used a silicone sheet).

Pat the mixture onto the sheet in a 2-3 inch wide strip about a foot or so long. 

Take a round cookie cutter or any sharp edged bowl/cup/lid and cut into half moon shapes as shown in the picture. Allow them to cool for about 10 minutes or so.

Heat oil in a wok and gently slide these half moon shaped slices and fry them on low heat until they are golden brown all over. [Take care to keep on low heat as they tend to brown faster because of the jaggery].

Remove with a slotted spoon onto paper towels to absorb excess oil.

Serve them as a dessert or part of a snack.

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
You are invited to the Inlinkz link party!
Click here to enter
Preparation Time 45 minutes
Makes 16
Posted by Harini R on Wednesday, September 4, 2019


  1. Suma Gandlur Says:
  2. The shape adds an allure to this classic dish and the traditional treat must have tasted awesome.

  3. Lovely crescent shape..I have been eyeing it on FB !I am sure the taste would be awesome..something like a crunchy moong daal !

  4. Srivalli Says:
  5. We made it once for a deepavali time many years ago. I haven't made it again, though I remember we all loved it! Your sweet looks so good Harini.

  6. sushma Says:
  7. Chandrakantalu was on my todo list for a long time now. You have made it so beautifully. Loved the shape you have give them. Good one

  8. Narmadha Says:
  9. It looks so cute and delicious. With classic combo of moong dal and jaggery it will be a hit.

  10. Padmajha Says:
  11. What a cute shape! Lovely dessert Harini. Just reading the method is making me drool and no wonder it has become your family favorite!

  12. Love the cute half moon shape Harini, Jaggery and moong dal sounds delicious.

Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku

Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

On Our Menu



Member Of

All recipes are on Petitchef
Top Food Blogs
Blog Directory