Suryakala or Chandrakala are deep fried glazed crispy dumplings filled with a sweet filling made of a mixture of khoa(milk solids), coconut and nuts. The difference between Suryakala and Chandrakala is just the shape. Suryakala is round like the sun-disc and Chandrakala is shaped like a crescent moon, hence the names. Chandrakalas are a type of Gujjiyas difference is in the filling, Gujjiyas do not have coconut in them. These traditional Indian festival sweets are usually made during the festivals of Holi or Diwali.

Ingredients :

For the filling :

• Sugarless khoa (milk solids)- 100 gms.
• Fine semolina (rawa ) -1/4 cup.
• Desiccated coconut – 1/4 cup.
• Sugar powder – 1/2 cup.
• Finely chopped cashews -2 Tbsp.
• Sliced almonds -2 Tbsp.
• Raisins – 2 Tbsp.
• Cardamom powder – 1 Tsp.
• Ghee – 1/4 cup.

For the dough :

• Maida (All  purpose flour ) – 2 cups.
• Ghee – 1/4 cup.
• Water – 1/2 cup.
• Salt  – a pinch.

For sugar syrup :

• Sugar -1 cup.
• water – 1/4 cup.
• Finely chopped almonds – 1 Tbsp.

Oil for deep frying

Method :

To make the filling :

1. Melt ghee by heating gently in a heavy pan. Add the raisins, almonds and cashews .
2. Fry a little and keep aside.
3. Fry semolina till it smells good, keep aside.
4. Add crumbled khoa with a little ghee and mix well, fry for few minutes on low heat.
5. Allow all the ingredients to cool down.
6. Mix powdered sugar and cardamom powder to this cooled down mixture.

To make the dough :

1. Sieve maida, add salt.
2. Mix ghee to this and blend well with hands till it looks like bread crumbs. (the fat should be distributed evenly in the flour).
3. Sprinkle water gradually and knead like a chapathi dough. Keep covered under a wet cloth for one hour. Knead again till the dough becomes soft and pliable.

To make the sugar syrup:

1. Mix sugar and water together in a heavy pan. Heat stirring constantly till it becomes a syrup of one string consistency.
2. Remove from the heat. Do not let it cool down.

To make Suryakala:

1. Make even sized small balls out of the dough and keep aside under a wet cloth.
2. Roll out into small circles (little smaller than puri size ) make 10 like this and keep aside under a wet cloth. Make them all the same size.

6. Put some stuffing on top of one puri .

7. Close with another and seal the edges with little water.

8. Twist the corners gently using finger tips decoratively.

9. Use back of a fork and press gently on the edges to form a design.

10. Prepare all in the same manner and keep covered under a wet cloth.
11. Heat ghee or oil in a heavy pan till it becomes moderately hot.
12. Reduce flame and deep fry in that, few at a time till crisp on both sides turning over gently. Cook only on a low flame.
13. Rest the fried Suryakala on a paper towel to drain the excess oil.
14. Dip the fried Suryakala in hot syrup one by one, glazing on both sides and arrange on a flat plate or tray.
15. Decorate with sliced & fried almonds.

For Chandra Kala 

1. Put a little of the stuffing inside one puri and fold over making a half moon shape.
2. Wet the edges with little water before folding so that it sticks together.
3. Prepare all in the same manner and keep closed  under a wet cloth.
4. Heat ghee or oil in a heavy pan till it becomes moderately hot.
5. Reduce flame and deep fry in that,few at a time till crisp on both sides turning over gently.cook only on low flame.
6. Rest the fried Chandrakala on a paper towel to drain the excess oil.
7. Dip the fried Chandrakala in hot syrup one by one, glazing on both sides and arrange on a flat plate or tray.
8. Decorate with sliced & fried almonds.

Note :

1. Make the sugar syrup after rolling and filling the Chandrakala or Suryakala but before frying them, this gives it enough time
2. If your sugar syrup crystallizes before dipping all the fried Suryakala or Chandrakala, sprinkle little water and heat to melt the syrup.