SURYAKALA CHANDRAKALA SWEET RECIPE
Suryakala chandrakala sweet recipe / Rasbhari Chandrakala
BY SHWETA GALINDE
Chandrakala is a very elegant and royal Indian sweet usually made during Diwali and Holi in North India.
It is quite similar to gujiya. It is richer in taste and looks.
Suryakala, chandrakala sweets are called so because of their shapes. Suryakala is suryan which is sun shaped and chandrakala is chandran means moon so its half moon shape.
Chandrakala sweet, suryakala sweet both are Indian sweets prepared with maida and khoya .
FOR COVERING
- 1 cup maida
- 2 tbsp ghee
- 1 or 2 drop of Orange food colour OR few saffron soaked in 1 tbsp milk
- Salt a pinch
- Oil to deep fry
FOR SYRUP
- 3/4 cup sugar
- ½ cup water
- 1 or 2 drops of rose essence OR 1 cardamom crushed OR rose water
FOR STUFFING
- 3/4 cup khoya
- 2 tbsp powder sugar
- 1/2 tsp cardamom powder
- 2 – 3 tbsp chopped dry-fruits
PREPARATION OF DOUGH
Prepare dough by mixing maida + salt + ghee + food colour . First mix this well to resemble bread crumbs. Add water little by little to make dough. Cover and keep aside for 30 mins.
PREPARATION OF STUFFING
Crumble khoya & roast 2-3 min off the flame.Add powder sugar, nuts & cardamom powder.Mix well.
PREPARATION OF SYRUP
Prepare sugar syrup by boiling in medium flame till sticky consistency . String consistency not required .Off the flame and add rose essence .
METHOD
Knead the dough after 30 mins again to make it into smooth and soft without any cracks.
Roll to a thin sheet ,cut with lid as shown in pic .
Take 2 circles ,add 2 tsp stuffing in the centre.
Cover with another circle. The edges should have less dough part, if too much dough is there, then you can trim with knife. Otherwise the edges will take long time to get cooked. Also the edges too thin, if the edges are thin then it may turn very crisp.
Press at the edges to seal completely. Make sure to fold properly otherwise the stuffing might ooze out and spoil the oil
Pinch fold continuously to get pattern as shown in pic .
Heat oil in a kadhai .
Slide in 2- 3 at a time. fry until golden brown.
Cook on a medium to low flame. If the oil is too hot, khoya will sure come out, so do not let the oil become very hot .
Keep turning to ensure even browning.
Drain and then add it to warm sugar syrup and let it soak for 5 mins .Turn over and let it soak 5 minutes on other side .
Drain and remove it from the syrup.
Arrange it on a plate / box .
Decorate each chandrakala with a small piece of silver varq on top and sprinkle a little chopped pista.
NOTES
- See that the chnadrakal absorves sugar syrup well .
- Sugar syrup should no be of string consistency .
- Stuff wnough stuffing so that we getr a proper dome on top and not flat .
- Use ghee/vanaspati or mix with oil and fry for best taste .
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