Chandrakala sweet, suryakala sweet both are Indian Diwali sweets prepared with maida (all purpose flour) and khoya as main ingredients. Learn how to make this sweet with step by step pictures and full video in this detailed post.
These are prepared during Deepavali festivals or on special occasions. Quite a rich sweet perfect for celebrations.
Check out Deepavali recipe index and my 100+ festive collections in my website. Have a look at 10 Quick & Easy recipes for the festival too.
I have heard about this sweet a lot but sadly never ever tasted even one in my life.
But when I posted badusha in my blog, my mom told they make this chandrakala suryakala like how I have shaped my Badusha.
Usually badusha is made just like doughnut shape. But I loved the method, so tried and posted that way and it is a super hit.
I wanted to try chandrakala for a long time now, but never had an idea about the recipe.
As I am a sincere follower of Sutralam suvaikalam show, I saw the video and got some idea.
It's said it is a North Indian sweet and south Indian sweet as well, not sure about the origin.
About Chandrakala sweet
But South Indian sweet stalls sure have this sweet. Chandrakala named after Half moon and suryakala, meaning Sun shaped.
Mainly, after festival, this sweet is sold in the Sweet shops sweet stalls those days.
Few elder relatives of mine say that, the about to spoil milk sweets, sweets are mixed in the stuffing and sold.
Not saying all the shops do it, but some may be, not sure if it is true though.
Basically both have same stuffing I guess, but just the shape is different. But you can differentiate the stuffing if you want.
I guess this is similar to Gujiya as well as Lavang latika. This tastes really yummy with khoya and nuts filling with flavor from saffron and cardamom.
Stepwise photos
1. Firstly lets prepare dough by mixing maida, salt and ghee first.
2. Add water little by little to make dough. Keep aside for 30 mins min.
3. Meanwhile you can prepare the stuffing. Soak the saffron prior in lukewarm milk.
Then, in a bowl, mix crumbled khoya, sugar powder, powdered cardamom and the saffron with milk. Knead well to mix thoroughly. It should not be too crumbly.
4. Prepare sugar syrup by boiling in medium flame in a sauce pan. ½ string consistency is enough for this sweet.
That is if you check a drop between your fingers, a string forms and breaks quickly. It will be sticky, not watery.
Add cardamom, rose water after switching off the stove.
5. Knead the dough after 30 mins again to make it smooth and soft without any cracks. after that, roll and divide into equal sized balls. I made 10 equal sized balls.
6. Roll gently to thick puris. Then arrange in a broad plate.
7. To make chandrakala, stuff 2 teaspoon of the khoya filling in a side of the puri we rolled, fold and cover with the other half.
8. Seal and start folding from one end. After that, pinch, fold and seal continuously as shown in the picture and video and seal the finishing end too.
9. To make suryakala, place the filling in the middle of the puri, cover it with another puri.
10. Then, press the sides to seal and fold as we did for chandrakala.
11. Repeat to finish. Heat oil/ ghee/ vanaspati and fry few per batch. After dropping in oil, cook in medium flame. After that, keep turning to ensure even browning.
12. Then, drain from oil and let it soak for 5- 10 mins. Finally, arrange in a tray/ box.
Juicy, sweet, rich and pretty Chandrakala, suryakala for special occasions.
Recipe card
Suryakala Chandrakala sweet recipe
Ingredients
Ingredients for outer layer
- 1 cup Maida / All purpose flour
- 1 & ¾ tablespoon Ghee
- ¼ teaspoon Salt
Ingredients for stuffing
- ¾ cup Khoya
- 3 tablespoon Chopped nuts
- 2 tablespoon Powdered sugar
- 1 Cardamom
- Saffron - Few strands
- 1 tablespoon Milk
Ingredients for Syrup
- 1 cup Sugar
- ½ cup Water
- 1 Cardamom
- 1 teaspoon Rose water optional
Instructions
Make dough
- First lets prepare dough by mixing maida, salt and ghee first.
- Add water little by little to make dough. Keep aside for 30 mins min.
Make stuffing
- Meanwhile you can prepare the stuffing. Soak the saffron prior in lukewarm milk. Then mix crumbled khoya, sugar powder, powdered cardamom and the saffron with milk. Knead well to mix thoroughly. It should not be too crumbly.
Make sugar syrup
- Prepare sugar syrup by boiling in medium flame. ½ string consistency is enough for this sweet. That is if you check a drop between your fingers, a string forms and breaks quickly. It will be sticky, not watery. Add cardamom, rose water after switching off the stove.
Prep Outer layer
- Knead the dough after 30 mins again to make it smooth and soft without any cracks. Roll and divide into equal sized balls. I made 10 equal sized balls.
- Roll gently to thick puris. Arrange in a broad plate.
Folding Chandrakala
- To make chandrakala, stuff 2 teaspoon of the khoya in a side of the puri we rolled, fold and cover with the other half.
- Seal and start folding from one end. Pinch, fold and seal continuously as shown in the picture and video and seal the finishing end too.
Shaping suryakala
- To make suryakala, place the filling in the middle of the puri, cover it with another puri.
- Press the sides to seal and fold as we did for chandrakala. Repeat to finish.
Cooking sweet
- Heat oil/ ghee/ vanaspati and fry few per batch. After dropping in oil, cook in medium flame. Keep turning to ensure even browning.
- Drain from oil and let it soak for 5- 10 mins. Arrange in a tray/ box.
Video
Notes
- Do not let the syrup pass more than 1 string consistency. For safer side you can add few drops lemon juice to prevent crystallization.
- Stuff with enough khoya mixture to get good looking suryakala and chandrakala. Otherwise it will look flat.
- The syrup should go inside the sweet, so make sure to soak for enough time. Keeping the syrup hot helps.
- The sweet becomes soft next day and tastes, smells best from next day.
- Make sure to fold properly otherwise the khoya might leak and spoil the oil. If the oil is too hot, khoya will sure come out, so do not let oil smoke.
- If you cook in medium flame only the outer layer will be soft enough to absorb the syrup.
- While folding, 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.
- For best taste, fry in ghee/vanaspati or mix with oil and fry.
Rajee says
Oh you just read my mind. I was searching for this recipe. I was thinking it would be nice if you post it. YOU JUST DID. No words to thank you. Happy diwali.
Kavitha Kumar says
Superb shape.. Both are looking like an ornament. Even though I did not taste it yet, the shape impressed me a lot..
Kavitha Kumar says
Superb shape.. Both are looking like an ornament. Even though I did not taste it yet, the shape impressed me a lot..
WRANI says
Super sweet...Looks so lovely...Im just going to start making badushah to following your recipe.
Anonymous says
Great job. Shapes are just like krishna sweets.
RGM says
Does the sugar syrup be ready by the time the frying is done? or can all the frying be done and then dunk them all after all are fried , say in an hour from frying?
Thank you so much for posting this recipe, I had attempted to try it last year, but used the same dough as the balushahi, it didn't turn out well. Also learned from the previous attempts that medium flame is the best for both this one and the balushahi! Patience is virtue, no doubt it counts here also!!
Raks anand says
Yes sugar sryup can be done side by side. You can fry everything and dunked together. You might need more syrup. I make less and soak in batches 🙂
Yes you are right, when you cook slowly, the outer layer will be soft and abrosb the syrup.
Durga Karthik. says
Enga oor Bombay sweets spl.We felt it thigattufying when we were small but now know its arumai and relish.
Hima Bindu says
Looking at the video is like looking at an artist perform their art! Beautiful!
api says
Hi Raji,
Last year I just blindly followed your blog for Diwali and made sweets & savouries. It was a big hit. This again I just clicked your blog to look for this recipe and there you posted it 🙂 today we tried it, all went well but when I fried them in oil, I got bubbles on top. And I did not get the color you got. Any idea what could be wrong? I used the udayam maida.
Cheers
Aparna
Raks anand says
If you add ghee as mentioned and water just right, knead well, the outer layer will be evenly browned. Reasons for bubbles could be - Oil too hot, more water, less ghee, not kneading well, not giving enough resting time. I guess in your case it could be little more water.
Hima Bindu says
Watching the video is like watching poetry in action! Beautiful!
kiruthika devi says
How to store this sweet?
kiruthika devi says
Hi
How to store this sweet?
Raks anand says
Consume within 3-4 days. Can refrigerate for longer life, but re heating is a problem.
Manjula says
For my sister bubbles appeared while frying what to do for avoiding
Raks Anand says
If water is more in the dough, then bubbles appear while frying. Sprinkle flour and knead to a tighter dough to avoid bubbles.
Madhuri says
Tried it. It was a super hit. The recipe is perfect. Thank you Raks.
Raks Anand says
Thanks a lot 🙂
Hp says
Is it sweeet khoya or unsweetened khoya?
Raks Anand says
Un sweetened