SURYAKALA,CHANDRAKALA SWEET RECIPE–DIWALI SWEETS RECIPES

Suryakala and chandrakala are one of the fancy sweets we normally see in sweet stalls. Many people may not be aware of this sweet. Every year i wish to try some interesting sweets apart from our traditional sweets.Last year i tried Kaju lotus.This year, when i wanted to try something new , this sweet flashed in my mind. I got attracted by its shape.I love its spirals/pleats.I thought it is very difficult to prepare at home . But after i tried for the first time , i felt it very easy. This is a two in one recipe . Anyone can make it easily. The method of making this sweet is very similar to sweet samosa recipe. I was very happy with the outcome in the first try itself.I know the shape is not so perfect.Hope i’ll make it well in future.Sendhil and Raksha loved it .The color of the sweet depends on how u want. It comes out white in color.I wanted mine to be golden brown as in sweets stalls.Please have a look at “Note” section before u start making.Celebrate ur diwali with this grand sweet ..

Suryakala,Chandrakala

Suryakala,chandrakala sweet recipes - Rich & grand sweet for diwali!

Cuisine: Indian Category: Sweet Yields: Serves 4

Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes

INGREDIENTS
1 cup - 200ml

To make dough All purpose flour/Maida – 1 cup Melted ghee – 1tbsp Salt – a pinch Cooking soda – 1/2 pinch Water – as needed For stuffing Sugarless Khova – 1/2 cup (in room temperature) Powdered sugar –1/4 cup Cashews – 5 nos Pista – 10 nos Badam – 5 nos Cardamom powder – 1/4 tsp For Sugar Syrup Sugar - 1 cup Water - 1/2 cup Cardamom powder - 1/4 tsp or rose water - few drops

METHOD

In a wide bowl , take maida , cooking soda and a pinch of salt.Add melted butter and make a crumbly mixture. Fat should be well distributed with the flour.. Add enough water to make a soft , non-sticky pliable dough.Knead the dough well for five minutes.Keep covered for 30 minutes. In the mean time , make the stuffing. Take the sugarless khova in a bowl in room temperature.mix well to break the lumps and set aside.Dry roast the nuts in high flame for 2 minutes. Color of the nuts should not change.Powder the roasted nuts along with sugar.Mix this powder and khova to make a thick stuffing.Set aside. After 30 minutes , make small lemon sized balls out of the dough.Roll the dough into a small poori of palm size. Make it thick in the center and thin in the corners. Keep 2 tsp of stuffing in the center and fold it like a half moon. Seal the edges by dipping ur finger with water. Once it is sealed completely , do the spirals.While making the spiral shape , if ur fingers are sticking to the dough , dip ur finger in maida and proceed.U may get some excess dough. Pinch the excess dough and set aside.Fold the corner. Please refer the below picture and video for reference. This is chandrakala/Half moon shaped sweet. For suryakala , divide the lemon sized ball into two and roll it to two small pooris. Place the stuffing in one poori and cover it with another poori.Seal the edges with water as mentioned above.Twist the corners and make spirals.Refer the video below.. Arrange the prepared suryakala and chandrakala in a plate. Cover it with a wet cloth till u deep fry. Heat oil in a kadai for deep frying. Deep fry them in batches till they turn golden brown on both sides..Drain in a tissue. Now prepare sugar syrup. Melt sugar in water and boil till frothy. Check for one string consistency. when you take the syrup and slide between your thumb and pointer finger. When you release it, it will form  a single string. Dip suryakala and chandrakala into the sugar syrup for 10 minutes till the next batch is ready.It will get a nice shine. After sometime sugar will be coated on top of it. Enjoy !

Note

Make the dough non-sticky and pliable. Add water accordingly. Most important thing is dough should be non-sticky. Another important point is “Rolling” .Roll the dough like a thick poori. It should be thick in the centre and slightly thin in the corners. If u make it very thin , stuffing will ooze out in the oil while deep frying and the oil becomes a waste .. Please be careful .I had experienced this . If u make it too thick , it takes more time to cook and spiral corners may not be cooked properly.To avoid this disaster , first make one chandrakala & suryakala , deep fry in little oil. If u get it right , proceed making the remaining ones.Else adjust the rolling and try again..This will surely help. Suppose if the stuffing ooze out in oil , immediately switch off the stove and remove the sweet. Strain the oil and reuse it. If u want white sugar coating like badusha, make one string consistency. If u just want a shiny look , make half string consistency and dip the sweets. Dipping 10 – 15 minutes is enough. This sweet will taste crisp even after dipping in the sugar syrup if u eat on the same day. But the consistency of syrup should be right.The next day it tasted soft outside.. Store in a box only after the sweet cools down completely.

Enjoy ur diwali eating suryakala & chandrakala  

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