Halwai Style Chandrakala Recipe (Suryakala Sweet)
Halwai Style Chandrakala Recipe brings crispy golden layers filled with rich khoya, deep-fried perfection, and sugar syrup coating, perfect festive indulgence at home
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
- In the preparation of dough, you can also add oil but the chanderkala made with desi ghee is more rich and tasty.
- No need to roast mawa for a long because it is also going to be roasting while frying inside chanderkala shells.
- 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.
- Roasting of saffron is not an essential part of the recipe. It is done just because roasted saffron gives more intense colour.
- We do not require any string consistency for the sugar syrup. Just a slightly thick syrup.