Suryakala Chandrakala Recipe

Suryakala Chandrakala is a sweet made with flour dough stuffed with khoya filling, deep fried till crisp and soaked in sugar syrup. This recipe has crispy outer layer and soft rich inside which makes it very special to eat. It's shaped like sun and moon hence called suryakala and chandrakala.

This recipe is usually made during festive timed and special occasions at home. After frying, the sweets are dipped in sugar syrup which gives slight sweetness and shine. It takes little time to prepare but the result is worth all the effort. You can make this recipe when you want to try something little different from usual sweets.

Jump to:

• About Suryakala Chandrakala
• Suryakala Chandrakala Ingredients
• How to make Suryakala Chandrakala Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Suryakala Chandrakala

Suryakala Chandrakala is a popular sweet which is made by stuffing khoya mixture inside maida dough. The dough is shaped into two styles, one like full moon which is Suryakala and another like half moon which is Chandrakala. These are deep fried till golden and then soaked in sugar syrup. 

Both suryakala, chandrakala sweets get their names from their shapes.Suryakala is 'suryan' which is sun shaped and chandrakala is 'chandran' means moon so its half moon shape.

The outer layer is crisp while inside stays soft and rich. Khoya gives the main base for stuffing and makes it creamy in texture. Nuts added in the stuffing gives slight crunch and more taste. Also cardamom powder gives light flavour which blends well with the sweetness.

There are few variations in this recipe. Some people make it without syrup and some soak it for longer time for more sweetness. You can also change the stuffing by adding different nuts or even little coconut. The shapes can also be done in simple way if you do not want detailed folding.

I usually make during festive time when making sweets at home. It takes little effort but the taste comes very satisfying and everyone at home like it.

Suryakala Chandrakala Ingredients

• Maida - I have used maida for making the outer covering of this sweet. It helps to form smooth dough and gives crisp texture after frying. You can also mix little wheat flour if you want variation.
• Ghee - I added ghee to the maida while mixing. It helps create soft dough and gives rich flavour to the outer layer. You can use oil also but ghee gives better taste.
• Oil - I used oil for deep frying the shaped sweets. It cooks evenly and gives golden colour outside. 
• Sugar - I used sugar to prepare the syrup. It gives sweetness and slight coating to the sweets after frying. You can adjust the quantity based on taste.
• Water - I used to make sugar syrup and also for kneading dough. It helps in getting right consistency. Add little by little while mixing dough.
• Saffron - I added few strands saffron in syrup. It gives light color and mild flavor to the sweet. You can skip if not available.
• Khoya - I have added it for making the dough, it give rich taste and soft texture. You can use homemade or store bought khoya also.
• Mixed Nuts - I just used chopped cashews, badam, pista and raisins for the stuffing, it gives crunch and rich taste inside.
• Powdered Sugar - I just mix for sweetness to the filling and blends well with khoya. You can adjust sweetness as needed.
• Cardamom Powder - I add this for sweet aroma. It balances sweetness and gives flavor. It gives aroma to the stuffing. You can skip if you do not prefer.

Similar Recipes

• Milk powder burfi
• Coconut burfi
• Kaju Katli
• Bournvita burfi
• Carrot burfi

How to make Suryakala Chandrakala Step by Step

1. Crumble khoya, add chopped nuts and powdered sugar

2. Add cardamom power and mix well. Take maida in a mixing bowl.

3. Add ghee and salt, first mix this well to resemble bread crumbs.

4. Add water little by little to form a smooth pliable non sticky dough. Set aside to rest.

5.Take sugar in a pan, add water to it. Add saffron strands.

6.Heat it up, boil until it reduces and forms a sticky syrup. No need to check for string consistency, Set aside.

7. Now knead the dough well so that it is free from cracks and is very soft and smooth. Roll to a thin sheet, cut with a lid. To make suryakala : Take 2 circles.add 2 teaspoon stuffing in the center.

8. Cover with another circle, press at the edges to seal completely.Pinch fold continuously to get pattern like this.Now to make chandrakala : Take a circle, add 2 teaspoon of khoya stuffing. Check the video here for folding.

9. Fold from one side, press and seal the edges. Pinch fold continuously to get pattern like this. Repeat to finish the dough.

10. Heat oil in a kadai, add 2-3 at a time, fry until golden brown. Cook in low medium flame.Drain and then add it to warm sugar syrup.Turn over  and let it soak for 5 minutes, then remove it from syrup and arrange it in a plate.

Cool down then store in a container!

Expert Tips

• Dough texture - I make the dough smooth and not too tight. If dough becomes hard it will be difficult to shape and may crack.
• Stuffing - I add moderate stuffing inside each piece. Too much stuffing may come out while frying.
• Shaping - I press and seal the edges well so the stuffing does not come out. You can take time to fold the edges neatly.
• Oil heat - I fry in low to medium heat so the sweets cook evenly inside, high heat may brown the outside quickly.
• Soaking - I soak the fried sweets in warm syrup for few minutes. This helps them absorb sweetness properly.

Serving and Storage

Serve Suryakala Chandrakala as sweet during festive time or special occasions. This goes well after meals or as dessert. Store in airtight container at room temperature for a day or two, you can also refrigerate for 3-4 days. 

FAQS

1.Can I make skip sugar syrup?

Yes you can skip syrup if you prefer less sweet version. It will still taste good but without the coating.

2.Why outer layer is too hard?

This may happen if dough is too tight or fried in hot oil. Keep dough soft and fry in medium heat.

3.Can I use store bought khoya?

Yes you can use store bought khoya for this recipe.

4.How to prevent stuffing coming out?

You can press the edges firmly and fold slowly to seal well. This prevents stuffing from coming out.

5.Can I store this sweet for many days?

You can store for few days in fridge in airtight container. 

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