Baked Wholewheat Chandrakala with Instant Mawa

Chandrakala is a traditional Indian sweet with a flaky outer layer and rich mawa stuffing, usually deep fried and dipped in sugar syrup. This baked version gives you the same festive flavor without frying. The pastry is made with wholewheat flour, the filling includes instant homemade mawa, coconut and nuts, and the final touch is a saffron sugar syrup brushed on top.

This recipe is perfect for Holi, Diwali, Raksha Bandhan, or any festive occasion when you want a beautiful homemade mithai that feels traditional yet slightly lighter and easier to prepare.

Let’s look at the main ingredients!

For Instant Mawa (Khoa)

Milk Powder
Milk powder is rich in protein and calcium. It helps create quick mawa at home without long hours of reducing milk.

Milk
Milk adds moisture and binds the toasted milk powder. It helps form a soft and rich mawa texture.

For the Stuffing

Desiccated Coconut
Coconut adds natural sweetness and good fats. It gives texture and a classic festive taste.

Chopped Nuts or Seeds
Nuts provide crunch and nourishment. They make the filling richer and more satisfying.

Raw Sugar
Raw sugar gives sweetness with a deeper flavor. It blends beautifully with coconut and mawa.

Cardamom
Cardamom adds a beautiful aroma and traditional flavour.

For the Pastry

Wholewheat Flour
Wholewheat flour adds fiber and structure. It makes this version slightly healthier while keeping it tender.

Salt
Salt balances the sweetness. It improves the overall flavor.

Baking Powder
Baking powder helps create a lighter baked texture. It prevents the pastry from becoming dense.

Ghee or Butter
Ghee adds richness and flavor. It helps create a flaky texture.

Water
Water brings the dough together. It helps form a smooth dough.

For the Sugar Syrup

Raw Sugar
Raw sugar forms the syrup coating. It gives shine and sweetness.

Water
Water dissolves the sugar and creates the syrup base.

Lemon Juice
Lemon juice prevents crystallization. It keeps the syrup smooth.

Saffron
Saffron adds festive color and aroma. It gives a luxurious finish.

If you like making classic Indian treats, you may like these recipes.

A link to my Holi Recipes playlist is included here.

Why You Will Love This Recipe

• It is baked instead of deep fried.
• It uses simple pantry ingredients.
• It includes an easy instant mawa recipe.
• It is perfect for Holi, Diwali, Raksha Bandhan and festive gifting.
• It tastes rich and festive while being slightly healthier.
• It looks beautiful on a festive platter.

This baked Chandrakala keeps the spirit of traditional Indian mithai while making the process simpler and slightly healthier. It is rich, festive and perfect for Holi, Diwali, Raksha Bandhan or any special celebration.

Homemade sweets always feel more meaningful, and this recipe helps you create that festive magic without deep frying.

Baked Chandrakala (Wholewheat & Instant Mawa)

Serves: 10 Prep Time: 45 mins Cooking Time: 15 mins 15 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For Dough -

2 cups/250g - Wholewheat Flour/White Wholewheat Flour

1/3 cup/65g - Ghee/Unsalted Butter

1/4 tsp - Pink Salt or 1/8 tsp - Salt

1/4 tsp - Baking Powder

1/2 cup/125ml - Water

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For Mawa -

1/2 cup/60g - Unsweetened Milk Powder

1/3 cup/80ml - Milk

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For Stuffing -

1/4 cup - Desiccated Coconut

1/4 cup/30g - Chopped nuts or seeds

1/4 cup/40g - Raw Sugar/Khand

2 Cardamom Pods

All Mawa

Instructions

Step 1: Make Instant Mawa

Toast milk powder on very low heat until it turns light golden. Add milk gradually and cook while mixing until the mixture comes together like soft dough, then cool completely.

Step 2: Prepare the Stuffing

Dry roast desiccated coconut and chopped nuts until slightly nutty. Add cooled mawa, raw sugar and cardamom, mix well and let the mixture cool fully.

Step 3: Prepare the Dough

Mix wholewheat flour, salt and baking powder in a bowl. Add ghee and rub into the flour, then add water gradually and form a smooth dough.

Step 4: Shape the Chandrakala

Roll the dough thin between parchment sheets and cut equal circles. Place stuffing in the center, apply water around the edges, cover with another circle and pinch firmly to seal.

Step 5: Bake

Place the shaped pieces on a lined baking tray. Brush with a mixture of ghee and milk and bake at 200°C for 15 minutes or until golden.

Step 6: Make Sugar Syrup

Heat raw sugar and water until the sugar dissolves. Add lemon juice and saffron and simmer until slightly sticky.

Step 7: Finish

Let the syrup and baked Chandrakala cool slightly. Brush syrup on top or dip them in the syrup, and garnish with chopped nuts before serving.

Step 8: Storage

If you want to store them for longer, don't dip them in the sugar syrup. Store them in an airtight container for upto a week. Dip them in syrup or brush them, before serving.

Notes

• Toast milk powder on very low heat. Stir continuously to prevent burning.

• Allow the stuffing to cool completely before shaping. This helps prevent cracks.

• Depending on your wholewheat flour, you may need around 1/3 cup to 1/2 cup of water.

• Do not over-knead the dough. A soft dough gives a tender pastry.

• Seal the edges properly by pressing and pinching firmly. This prevents the filling from leaking.

• Depending on your oven, you may need slightly less time to bake. Bake them until golden brown. Do not over bake or the pastry may dry out.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.