• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Sweets

    Chandrakala recipe Chandrakala, suryakala sweet

    October 26, 2016 by Raks Anand 21 Comments / Jump to Recipe

    Chandrakala sweet, suryakala sweet both are Indian Diwali sweets prepared with maida and khoya as main ingredients. Learn how to make this sweet with step by step pictures and full video in this detailed post.

    chandrakala sweet
    Chandrakala, suryakala sweet

    These are prepared during Deepavali festivals or on special occasions. Quite a rich sweet perfect for celebrations.

    Check out Diwali recipe index and my 100+ Diwali collections in my website. Have a look at 10 Quick & Easy Diwali recipes too.

    Jump to:
    • 🎥 Video
    • 💭Why the name?
    • Recipe card
    • 📸 Stepwise photos

    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.

    🎥 Video

    Here's the video on how to make suryakala, chandrakala

    💭Why the name?

    But South Indian sweet stalls sure have this sweet. Chandrakala named after Half moon and suryakala, meaning Sun shaped.

    chandrakala suryakala recipe
    Chandrakala, suryakala sweets

    Mainly, after Diwali, this sweet is sold in the Sweet shops sweet stalls those days.

    Few elder relatives of mine say that, after Diwali is over, 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.

    Recipe card

    chandrakala-suryakala-recipe
    Print Pin
    5 from 2 votes

    Suryakala Chandrakala sweet recipe

    Chandrakala suryakala sweet are Indian Diwali sweet recipes with maida and khoya as main ingredients. Learn how to make this sweet with step by step pictures and full video in this detailed post.
    Course Sweets
    Cuisine Indian
    Prep Time 30 minutes
    Cook Time 25 minutes
    Servings 10
    Cup measurements

    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
    Prevent your screen from going dark

    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.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    📸 Stepwise photos

    1. Firstly lets prepare dough by mixing maida, salt and ghee first.

    mix

    2. Add water little by little to make dough. Keep aside for 30 mins min.

    knead dough for chandrakala

    3. 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.

    stuffing for chandrakala

    4. 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.

    sugar syrup for suryakala

    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.

    divide dough

    6. Roll gently to thick puris. Then arrange in a broad plate.

    spread dough for suryakala

    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.

    making chandrakala

    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.

    shape chandrakala

    9. To make suryakala, place the filling in the middle of the puri, cover it with another puri.

    shape

    10. Then, press the sides to seal and fold as we did for chandrakala.

    shape

    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.

    fry

    12. Then, drain from oil and let it soak for 5- 10 mins. Finally, arrange in a tray/ box.

    ready

    Juicy, sweet, rich and pretty Chandrakala, suryakala for Diwali.

    chandrakala recipe

    More Sweets

    • Milk powder gulab jamun recipe | Diwali sweets
    • Motichoor ladoo recipe, How to make perfect motichoor ladoo
    • Rabri recipe, how to make rabri | Indian dessert
    • Pasta payasam recipe | Pasta payasam with jaggery

    Reader Interactions

    Comments

    1. Rajee

      October 26, 2016 at 3:05 pm

      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.

      Reply
    2. Kavitha Kumar

      October 26, 2016 at 3:05 pm

      Superb shape.. Both are looking like an ornament. Even though I did not taste it yet, the shape impressed me a lot..

      Reply
    3. Kavitha Kumar

      October 26, 2016 at 3:06 pm

      Superb shape.. Both are looking like an ornament. Even though I did not taste it yet, the shape impressed me a lot..

      Reply
    4. WRANI

      October 26, 2016 at 3:06 pm

      Super sweet...Looks so lovely...Im just going to start making badushah to following your recipe.

      Reply
    5. Anonymous

      October 27, 2016 at 2:37 am

      Great job. Shapes are just like krishna sweets.

      Reply
    6. RGM

      October 27, 2016 at 2:37 am

      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!!

      Reply
    7. Raks anand

      October 27, 2016 at 2:44 am

      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.

      Reply
    8. Durga Karthik.

      October 27, 2016 at 1:27 pm

      Enga oor Bombay sweets spl.We felt it thigattufying when we were small but now know its arumai and relish.

      Reply
    9. Hima Bindu

      October 27, 2016 at 1:27 pm

      Looking at the video is like looking at an artist perform their art! Beautiful!

      Reply
    10. api

      October 27, 2016 at 1:28 pm

      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

      Reply
    11. Raks anand

      October 27, 2016 at 1:37 pm

      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.

      Reply
    12. Hima Bindu

      October 30, 2016 at 1:04 am

      Watching the video is like watching poetry in action! Beautiful!

      Reply
    13. kiruthika devi

      October 19, 2017 at 10:17 am

      How to store this sweet?

      Reply
    14. kiruthika devi

      October 19, 2017 at 10:17 am

      Hi
      How to store this sweet?

      Reply
    15. Raks anand

      October 19, 2017 at 11:11 am

      Consume within 3-4 days. Can refrigerate for longer life, but re heating is a problem.

      Reply
    16. Manjula

      October 14, 2019 at 9:14 pm

      For my sister bubbles appeared while frying what to do for avoiding

      Reply
      • Raks Anand

        October 14, 2019 at 10:04 pm

        If water is more in the dough, then bubbles appear while frying. Sprinkle flour and knead to a tighter dough to avoid bubbles.

        Reply
    17. Madhuri

      April 14, 2020 at 9:18 pm

      Tried it. It was a super hit. The recipe is perfect. Thank you Raks.

      Reply
      • Raks Anand

        April 15, 2020 at 8:53 am

        Thanks a lot 🙂

        Reply
    18. Hp

      April 16, 2021 at 8:25 pm

      Is it sweeet khoya or unsweetened khoya?

      Reply
      • Raks Anand

        April 18, 2021 at 8:15 am

        Un sweetened

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
    • Panakam recipe, Panagam, Rama navami recipes
    • Eggless doughnut recipe, Basic donut, soft & light
    • Rose milk recipe - With homemade rose syrup

    Summer recipes

    • Tender coconut pudding, elaneer pudding recipe
    • Coconut shake, Tender coconut milkshake
    • Watermelon granita recipe | Summer recipes
    • Elaneer payasam recipe | Tender coconut payasam | Indian summer recipes
    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
    • Panakam recipe, Panagam, Rama navami recipes
    • Eggless doughnut recipe, Basic donut, soft & light
    • Rose milk recipe - With homemade rose syrup

    Summer recipes

    • Tender coconut pudding, elaneer pudding recipe
    • Coconut shake, Tender coconut milkshake
    • Watermelon granita recipe | Summer recipes
    • Elaneer payasam recipe | Tender coconut payasam | Indian summer recipes

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate and Shopee ambassador I earn from qualifying purchases.

    Copyright © 2022 Rakskitchen