Halwai Style Chandrakala Recipe (Suryakala Sweet)

22 Jul Halwai Style Chandrakala Recipe (Suryakala Sweet)

Last Updated on July 22, 2026 by blessmyfoodbypayal

Halwai Style Chandrakala Recipe (Suryakala Sweet) with step wise pictorial and video method.

MAKING OF DOUGH 

Take all purpose flour, desi ghee and baking powder or soda. Initially mix them well so that the flour turns into a sandy texture. Then start adding water, but little at a time. The dough has to be really tight. It took us little less than 1/2 cup in kneading the dough. Cover the dough and keep aside.

MAKING OF STUFFING 

Take desi ghee in a pan and add cashews and almonds. Saute them on low flame. Then add raisins and desiccated coconut. Saute them too. Thereafter add khoya. Saute for a minute or two only. Remove the pan from the heat and let the stuffing cool down completely. Add powdered sugar and cardamom powder. Mix them well. Keep aside.

MAKING OF SUGAR SYRUP

Roast saffron strands in a dry saucepan for couple of seconds. Then add sugar, water and green cardamoms. Initially keep the flame high so that syrup being to boil. When boiling starts and sugar melts completely, keep the flame medium and boil just for 2 minutes. Remove the pan from the heat.

SHAPING AND FRYING CHANDERKALA/SURYAKALA

Knead the dough for a minute only. Take a portion of dough. But until you are dealing with one portion, keep the rest under cover so that the dough doesn’t dry up. Roll the dough into a roti using rolling pin. The roti should neither be too thin, nor too thick. Take some round katori or cutter and mark 2 cuts of poori size in the roti. Remove the remaining dough and keep this too under the cover. Put a tablespoon of stuffing in the very middle of one poori. Apply water on the edges. Place another poori on the stuffing. Press the edges tightly.

Now its time to shape suryakala. Hold it in one hand and start from anywhere by pinching a small section of the edge between your thumb and index finger. Slightly fold that pinched part inward. Move a little ahead and repeat—pinch → fold → move → pinch. Continue this along the entire circular edge. You’ll get a rope-like, twisted pattern. Do the same with the entire dough but keep covering every piece so that dough doesn’t dry up. Put chanderkala in hot oil. Oil should not be very hot but slightly warm. And also do not fry on high heat. Do not touch it initially as it is very delicate. Once slightly firm, turn their sides. Let the chanderkala turn brown from both the sides.  Take it out and directly shift into sugar syrup. Make sure sugar syrup is slightly warm. Dip chanderkala is sugar syrup for 4-5 minutes only. Thereafter take it out and garnish with pistachios, saffron and silver varq. It can be stored for more than a week.

Enjoy.

NOTES

1. In the preparation of dough, you can also add oil but the chanderkala made with desi ghee is more rich and tasty.
2. No need to roast mawa for a long because it is also going to be roasting while frying inside chanderkala shells.
3. Make sure filling is completely cool at the time of adding powdered sugar. If you add the sugar in hot stuffing, the sugar will melt and stuffing will become a kind of liquid, impossible to get stuffed.
4. Roasting of saffron is not an essential part of the recipe. It is done just because roasted saffron gives more intense colour. 
5. We do not require any string consistency for the sugar syrup. Just a slightly thick syrup.

Halwai Style Chandrakala Recipe (Suryakala Sweet) – Recipe card

Halwai Style Chandrakala Recipe (Suryakala Sweet)

blessmyfoodbypayal

Halwai Style Chandrakala Recipe brings crispy golden layers filled with rich khoya, deep-fried perfection, and sugar syrup coating, perfect festive indulgence at home

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course indian sweets

Cuisine Indian

Servings 15 pieces

Ingredients

  

1 cup = 250 ml

FOR DOUGH

• 2 cup/300 gram all purpose flour/maida
• 1/4 cup/60 ml desi ghee
• 1/2 tsp baking powder or pinch of baking soda
• 1/2 cup or as required water

FOR STUFFING

• 150 gram Khoya/Mawa
• 1 tsp desi ghee
• 2 tbsp cashews (chopped)
• 2 tbsp almonds (chopped)
• 2 tbsp raisins (chopped)
• 2 tbsp desiccated coconut
• 1/4 tsp cardamom powder
• 2 tbsp powdered sugar

FOR SUGAR SYRUP

• 1.5 cup sugar
• 3/4 cup water
• 3 green cardamoms
• Pinch of saffron

OTHER INGREDIENTS

• Oil for frying
• Pistachios saffron strands & silver varq for garnish

Instructions

 

MAKING OF DOUGH

• Take all purpose flour, desi ghee and baking powder or soda.
• Initially mix them well so that the flour turns into a sandy texture.
• Then start adding water, but little at a time.
• The dough has to be really tight. It took us little less than 1/2 cup in kneading the dough.
• Cover the dough and keep aside.

MAKING OF STUFFING

• Take desi ghee in a pan and add cashews and almonds.
• Saute them on low flame.
• Then add raisins and desiccated coconut.
• Saute them too.
• Thereafter add khoya.
• Saute for a minute or two only.
• Remove the pan from the heat and let the stuffing cool down completely.
• Add powdered sugar and cardamom powder.
• Mix them well. Keep aside.

MAKING OF SUGAR SYRUP

• Roast saffron strands in a dry saucepan for couple of seconds.
• Then add sugar, water and green cardamoms.
• Initially keep the flame high so that syrup being to boil.
• When boiling starts and sugar melts completely, keep the flame medium and boil just for 2 minutes.
• Remove the pan from the heat.

SHAPING CHANDERKALA/SURYAKALA

• Knead the dough for a minute only.
• Take a portion of dough. But until you are dealing with one portion, keep the rest under cover so that the dough doesn't dry up.
• Roll the dough into a roti using rolling pin. The roti should neither be too thin, nor too thick.
• Take some round katori or cutter and mark 2 cuts of poori size in the roti.
• Remove the remaining dough and keep this too under the cover.
• Put a tablespoon of stuffing in the very middle of one poori.
• Apply water on the edges.
• Place another poori on the stuffing.
• Press the edges tightly.
• Now its time to shape suryakala. Hold it in one hand and start from anywhere by pinching a small section of the edge between your thumb and index finger. Slightly fold that pinched part inward. Move a little ahead and repeat—pinch → fold → move → pinch. Continue this along the entire circular edge. You’ll get a rope-like, twisted pattern.
• Do the same with the entire dough but keep covering every piece so that dough doesn't dry up.

FRYING CHANDERKALA

• Put chanderkala in hot oil. Oil should not be very hot but slightly warm. And also do not fry on high heat.
• Do not touch it initially as it is very delicate.
• Once slightly firm, turn their sides.
• Let the chanderkala turn brown from both the sides.
• Take it out and directly shift into sugar syrup. Make sure sugar syrup is slightly warm.
• Dip chanderkala is sugar syrup for 4-5 minutes only.
• Thereafter take it out and garnish with pistachios, saffron and silver varq. It can be stored for more than a week.
• Enjoy.

Video

Notes

1. In the preparation of dough, you can also add oil but the chanderkala made with desi ghee is more rich and tasty.
2. No need to roast mawa for a long because it is also going to be roasting while frying inside chanderkala shells.
3. Make sure filling is completely cool at the time of adding powdered sugar. If you add the sugar in hot stuffing, the sugar will melt and stuffing will become a kind of liquid, impossible to get stuffed.
4. Roasting of saffron is not an essential part of the recipe. It is done just because roasted saffron gives more intense colour. 
5. We do not require any string consistency for the sugar syrup. Just a slightly thick syrup.

Keyword halwai style chanderkala recipe, halwai style suryakala recipe