chandrakala suryakala sweet /marudhuskitchen

Among the lists of sweets that I love this chandrakala suryakala sweet is one among them and was longing to make it for myself quite a long time. This time was able to make it. Many of us know why the name chandrakala and suryakala was given to this adorable sweet. Chandrakala means it half moon hence the name. Same for suryakala its circular sun shaped discs. There is a shop here at my place which sells best chandrakala and suryakala. Love to have it any time whenever I visit that shop. I may not say that its very tough sweet to try but some of the steps should be correctly done to get perfect results. For example there is no string consistency for this sweet the final syrup should be warm and sticky. So that when we put

the fried dough in the syrup it will get well soaked. Soaking fried dough in the syrup for ten minutes is all enough. Always fry dough in low medium if you fry at higher flame then the inside will not be cooked and outsides will be golden. Don’t knead the dough loose it should be like puri dough and dough should rest at least for 30 minutes before we proceed with the making. You can use even wheat flour instead of maida but traditionally they use only all purpose flour for making this chandrakala suryakala sweet. Do try this sweet for this diwali and enjoy the festiveness.

chandrakala suryakala sweet /marudhuskitchen

INGREDIENTS:

For dough:

All purpose flour/maida – 1 cup
Pinch of salt
Baking soda – a pinch
Ghee – 2 tbsp

Stuffing:

Khoa/khoya(sugarless) -1/2 cup
Powdered Sugar – 5-6 tbsp
Cashwenut powder – 2 tbsp

For sugar syrup:

Sugar – 1 cup
Saffron – a pinch
Cardamom powder – 1/2 tsp
Water -1/2 cup

METHOD:

Dough:

1.Take flour in a bowl with salt and baking soda.
2.Add ghee mix it like bread crumbly texture.
3.Add needed water make a dough as we make for puri’s.
4.Let it rest for 30 minutes.

Stuffing:

Take khoa in a bowl with powdered sugar and cashew nut powder mix everything well without any lumps and keep ready.

Sugar syrup:

1.Keep a thick vessel with sugar and water and let it boil and dissolve.
2.Filter for impurities and transfer back to vessel and let it boil till we reach a sticky syrup.
3.Switch off add saffron and cardamom powder and mix.

Making sweet:

1.Pinch off the small balls from the dough and roll.
2.Take each one roll using a rolling pin into circular shapes.

3.For suryakala keep stuffing in the centre close it with another circle press evenly without gaps.
4.Make twists by pinching the sides.

5.For chandrakala keep stuffing in the corner close the other side.
6.Same way press the gaps nicely then make twists and keep ready.
7.Make use of all the dough and keep ready.

8.Keep a kadai with oil.
9.Add the made shapes fry at medium low flame till golden.
10.Take out in a tissue for a minute then add this to warm syrup.
11.Let it be there for 10 minutes take out.

chandrakala suryakala sweet /marudhuskitchen

Print Recipe Pin Recipe

Total Time 1 hour hr

Course Dessert, Snack, sweet

Cuisine Indian, NorthIndian, SouthIndian

Servings 4

Ingredients

  

For dough:

• All purpose flour/maida - 1 cup

• Pinch of salt

• Baking soda - a pinch

• Ghee - 2 tbsp

Stuffing:

• Khoa/khoya(sugarless) -1/2 cup
• Sugar - 5-6 tbsp

• Cashwenut powder - 2 tbsp

For sugar syrup:

• Sugar - 1 cup

• Saffron - a pinch

• Cardamom powder - 1/2 tsp

• Water -1/2 cup

Instructions

 

• Dough:

  Take flour in a bowl with salt and baking soda.

  Add ghee mix it like bread crumbly texture.

  Add needed water make a dough as we make for puri’s/

  Let it rest for 30 minutes.

  2.Stuffing:

  Take khoa in a bowl with powdered sugar and cashew nut powder mix everything well without any lumps and keep ready.

  3.Sugar syrup:

  Keep a pan with sugar and water and let it boil and dissolve.

  Filter for impurities and transfer back to pan and let it boil till we reach a sticky syrup.

  Switch off add saffron and cardamom powder and mix.

  4.Making sweet:

  Pinch off the small balls from the dough and roll.

  Take each one roll using a rolling pin into circular shapes.

  For suryakala keep stuffing in the centre close it with another circle press evenly without gaps.

  Make twists by pinching the sides.

  For chandrakala keep stuffing in the corner close the other side.

  Same way press the gaps nicely then make twists and keep ready.

  Make use of all the dough and keep ready.

  Keep a kadai with oil.

  Add the made shapes fry at medium low flame till golden.

  Take out in a tissue for a minute then add this to warm syrup.

  Let it be there for 10 minutes take out.
  

Notes

Please make sure there are no gaps while making shapes because there are chances that it may break up while frying.
Always fry dough in low medium if you fry at higher flame then the inside will not be cooked and outsides will be golden.
Need not keep the fried dough longer in sugar syrup ten minutes will do the job.
The dough should be like puri dough not like chapatti dough.
I have not added cardamom powder to khoa instead added it to the syrup.
Have used home made khoa you can use store-bought.

 

Keyword dessert,sweet, snacks