SURYAKALA,CHANDRAKALA SWEET RECIPE–DIWALI SWEETS RECIPES

Suryakala,chandrakala sweets

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 you 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 you start making. Celebrate your diwali with this grand sweet.

suryakala sweet

Suryakala,Chandrakala

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

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.

suryakala sweet

  • 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.

suryakala sweet
suryakala sweet

  • 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.

suryakala sweet

  • Seal the edges by dipping your finger with water. Once it is sealed completely , do the spirals.While making the spiral shape , if your fingers are sticking to the dough , dip your 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..
  • suryakala sweet


  • suryakala sweet

    • Arrange the prepared suryakala and chandrakala in a plate. Cover it with a wet cloth till you 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.

    suryakala sweet

    • 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.

    suryakala sweet
    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 you 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 you 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 you 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 you 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 you 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.
suryakala,chandrakala sweet recipe
Enjoy your diwali eating suryakala & chandrakala. 
suryakala-chandrakala sweets

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29 thoughts on “SURYAKALA,CHANDRAKALA SWEET RECIPE–DIWALI SWEETS RECIPES”

  3. Mahi

    Both are looking gorgeous! 🙂

    I thought suryakala & chandrakala will have different stuffings..so its only the shape?..hmmm..interesting!

    Reply
  4. Unknown

    Wow. Very well prepared. Kudos.
    They look like they are from the top most sweet shop. So we'll explained too.
    Thanks for sharing.

    Reply
  5. AparnaRajeshkumar

    this is one such sweet whenever my father gets his salary he buy this for us ! i am big fan of this surya kala as well as chandrakala.. we only only in bombay sweets thanjavur… u reminded my child hoods and u do not know how much i am crazy about this Thank u so much chitra

    Reply
  7. Priya Suresh

    Love this both suriyakala and chandrakala, also loved ur video,am sure many are going to make these beauties now.

    Reply
  12. Sangeetha M

    wow..Chitra, you have done this sweet so perfectly, both looking gorgeous and very well explained..great effort dear..loved the video too 🙂

    Reply
  16. Vikis Kitchen

    OMG…Literally I am drooling. Very cute sweets Chitra. I like your traditional stuffing very much. Happy Deepavali.

    Reply
    1. Chitra

      Khoa (Punjabi: ਖੋਆ, also khoo-wah) is a milk food widely used in Indian and Pakistani cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan.
      It is similar to ricotta cheese, but lower in moisture[1] and made from whole milk instead of whey.U can get this in all big stores. Please check this link for more info

      http://en.wikipedia.org/wiki/Khoa

      Reply
  20. vj

    Can you tell me if I should keep the sugar syrup on the stove simmered until i finish with all or should i remove it from the stove and keep aside

    Reply
  21. Chitra

    No need to simmer the stove.Just make the sugar syrup when u start to deep fry the suryakala,Chandrakala.The syrup would be warm until u finish making the entire sweet.If the sugar syrup becomes thick,add little water and heat it again.

    Reply
  22. Unknown

    Delicious.i had craving about this sweet when i was pregnant.How long it could be fresh in room temprature..? Bcoz i want to give it to neighbors for diwali.

    Reply
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