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Chandrakala and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

 

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes





Chandrakala and suryakala are a very popular sweet in thanjavore. The main ingredient for this sweet is khoya/kova.  It is a very delicious and rich sweet as we have khoya as filling.

During my childhood I had this sweet many time during my visit to my aunt house which was in thanjavur.

In this recipe I have used home made khoya and the link to make khoya using milk powder is given below.

Very soon I will post the authentic homemade khoya using milk.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

I have consolidated the recipes we can make for diwali in the below link. Please check if you are interested.

 

Diwali recipes

 

The video recipes are in the below link. Please check

 https://www.youtube.com/watch?v=Es8zLcc7fRA&list=PLniQ43zHjR3BEeiOk27ZHK6gIkUc4yoFE

 

Ok now coming to the recipe.  

Chandrakala/Suriyakala

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipesSOAKING TIME: 30 mins | PREPARATION TIME: 15 mins | COOKING TIME: 30 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SWEETS

CUISINE:  SOUTH INDIAN

YIELDS:  13-14 PIECES

 

INGREDIENTS:

2 cup maida(all purpose flour)

2 tablespoon ghee

salt a pinch

water as required

oil to deep fry

 

To make filling:

1 cup khoya(unsweetened)

1/4 cup powdered sugar

2 tablespoon hot milk

saffron a pinch

1/2 teaspoon cardamom powder

Mixed nuts(cashews, Almonds, dry grapes)-Chopped

 

To make sugar syrup:                     

1 1/2 cup sugar

water as required

1/2 teaspoon cardamom powder

 

VIDEO RECIPE LINK:   https://youtu.be/8ji7HMsjTec

 

PREPARATION:

Measure the ingredients and keep it ready.

Chop the nuts and keep it ready.

 Soak the saffron in hot milk for some time.

METHOD:

In bowl take the flour, salt, ghee and mix well.

Add required water little by little and knead the dough.

The dough should not be too hard or too soft.

Keep it aside for around 30 minutes.

In the mean time prepare the filling .

Mix the khoya, powdered sugar, saffron milk, chopped nuts, dry grapes , cardamom powder.

Divide the filling into equal sized (small lemon size) balls

Now the filling is ready.

Next prepare the sugar syrup.

Add sugar in a heavy bottomed pan and add required water(approx ¾ cup).

Let the sugar  syrup to boil.

If the sugar is having impurities , filter the sugar syrup once it completely dissolved in water.

When the sugar syrups turns sticky add the cardamom powder.

Let the syrup to boil till it comes to one string consistency.

Then remove from heat and keep it aside.

Now take a small lemon size ball out of the dough and flatten it using a chapathi roller into small disc.

Then press the edges and make them into very thin.

Place the filling ball and cover with the other half.

Then seal the edges tightly and then twist the edges gently to avoid the fillings to come out.

Now the chandrakala is ready.

To make the Suriya kala,  make two small discs as we did for chandrakala .

Then place the filling ball in the center of one disc and cover with the other disc.

Seal the edges tightly and then twist gently .

Now suriyakala is ready.

In the same way prepare the chandrakala/suriyakala with rest of the dough and filling.

Heat oil in a kadai and fry the prepared chandrakala and suriyakalas till they become golden brown in low flame.

Once they turned golden brown and sizzling reduced, drain from the oil and then soakin the prepared sugar syrup for 10 to 15 minutes.

Then remove from sugar syrup and store in air tight container.

 

NOTES:

 

 1. Kneading the dough in right consistency is important; it should not too hard or too soft.

 2. You can use any khoya home made or store brought.

 3. If using sweetened khoya, no need to add powdered sugar.

4. Using Powdered sugar is important, coz granulated sugar will not be mixed properly.

 5.The amount of nuts can be adjusted as per our likings.

6. If the sugar syrup gets thick , just reheat for few minutes.

Close the edges fully, if there is any open the khoya will leak. So , close properly.

7.  Cooking in low flame is important for even cooking, otherwise the outer will becomes brown and inner part and edges wont be cooked.

8. With this given measurements around 14 chandrakala/suriyakala can be prepared

9. If you like you can even add a pinch of nutmeg powder too in the filling

 10. If you like you can add pistachios too along with other nuts.

11. Dont use more milk to soak saffron otheriwse the khoya filling will become sticky.

12.  In case the khoya becomes little sticky/runny after adding saffron milk, just stir in low heat till it becomes thick or add 1 or 2 tablespoon milk powder.

on the day of making it will be crispy and on the next day it will become soft.

VIDEO RECIPE:



STEP BY STEP PHOTOS:

 Measure the ingredients and keep it ready.

Chop the nuts and keep it ready.

 Soak the saffron in hot milk for some time.

In bowl take the flour, salt, ghee and mix well.

Add required water little by little and knead the dough.

The dough should not be too hard or too soft.

Keep it aside for around 30 minutes.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes


In the mean time prepare the filling .

Mix the khoya, powdered sugar, saffron milk, chopped nuts, dry grapes , cardamom powder.

Divide the filling into equal sized (small lemon size) balls

Now the filling is ready.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

Next prepare the sugar syrup.

Add sugar in a heavy bottomed pan and add required water(approx ¾ cup).

Let the sugar  syrup to boil.

If the sugar is having impurities , filter the sugar syrup once it completely dissolved in water.

When the sugar syrups turns sticky add the cardamom powder.

Let the syrup to boil till it comes to one string consistency.

Then remove from heat and keep it aside.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

Now take a small lemon size ball out of the dough and flatten it using a chapathi roller into small disc.

Then press the edges and make them into very thin.

Place the filling ball and cover with the other half.

Then seal the edges tightly and then twist the edges gently to avoid the fillings to come out.

Now the chandrakala is ready.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

To make the Suriya kala,  make two small discs as we did for chandrakala .

Then place the filling ball in the center of one disc and cover with the other disc.

Seal the edges tightly and then twist gently .

Now suriyakala is ready.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

In the same way prepare the chandrakala/suriyakala with rest of the dough and filling.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

Heat oil in a kadai and fry the prepared chandrakala and suriyakalas till they become golden brown in low flame.

Once they turned golden brown and sizzling reduced, drain from the oil and then soak in the prepared sugar syrup for 10 to 15 minutes.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

Then remove from sugar syrup and store in air tight container.

Chandrakala  and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes

Do try this recipe and please don’t forget to give your feedback in comments.

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