Champaakali
🌸 Champaakali Recipe
Ingredients:
For the Dough:
1 cup mawa (khoya) – grated
2 tbsp all-purpose flour (maida)
1 tbsp semolina (sooji/rava)
1/4 tsp baking soda
1 tbsp ghee (clarified butter)
1–2 tbsp milk (as needed for kneading)
For the Sugar Syrup:
1 1/2 cups sugar
1 cup water
2–3 green cardamom pods, crushed
A few strands of saffron (optional)
1 tsp rose water or kewra water (optional)
For Frying:
Ghee or oil (preferably ghee for authentic flavor)
🧑🍳 Instructions:
1. Prepare Sugar Syrup:
1. In a pan, combine sugar and water.
2. Heat and stir until sugar dissolves completely.
3. Add cardamom, saffron, and simmer until it reaches a slightly sticky consistency (1-thread stage).
4. Turn off the heat, and add rose/kewra water. Keep warm.
2. Prepare Dough:
1. In a bowl, mix grated mawa, maida, semolina, and baking soda.
2. Add ghee and rub the mixture well with your fingers.
3. Gradually add milk to make a soft, smooth dough. Rest for 10–15 minutes.
3. Shape the Champaakalis:
1. Divide the dough into small equal balls.
2. Roll each ball into a cylindrical shape, about 1 inch long.
3. Using a knife, make slits along the length (about 4–5 slits), without cutting all the way through.
4. Gently press and slightly curve the ends inward to form a bud-like shape.
4. Frying:
1. Heat ghee or oil on low to medium heat.
2. Fry the champaakalis until golden brown, stirring gently to ensure even frying.
3. Remove and drain on paper towels briefly.
5. Soak in Syrup:
1. While still warm, dip the fried sweets in warm sugar syrup.
2. Let them soak for 15–20 minutes, or until they absorb syrup but remain firm.
🍽️ Serving Suggestions:
Serve warm or at room temperature.
Garnish with chopped pistachios or silver vark (foil) if desired.
Let me know if you’d like a low-sugar version, or how to make it without khoya (using milk powder instead).
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