Anyone who's grown up in Bundelkhand region of Rajasthan would vouch for the fact that Chandrakala are embedded into the soul of each and every festival celebrated there. The full round form of sweet sets it apart from unimaginatively shaped sweets whereas the almond-pistachio garnish on the golden brown crush adds to its charm. The popularity of chandrakala lies in its exquisite taste with a simple recipe of preparation where the chief ingredient used is khoya along with maida and chironji. Coconuts and dry fruits may be added to enhance taste and richness. This delightful ghee-fried dumpling of mawa and dry fruits occupies a place of pride in every Indian household during Holi and Diwali.