Diwali is always special for most of us and every Diwai most of us plan to make some new dishes which can surprise our family and friends. One such recipe is Suryakala, Chandrakala and Lavanga Lathika. This is a 3 in 1 Sweet dish where the outercover and also the filling the remains the same. The shape of the sweet differentiates from one another. As the name suggests, Suryakala is in circular shape like ‘Sun’, Chandrakala in the shape of a Crescent moon and Lavanga lathika is in rectangular shape with clove on the top.
So making the filling and outercover once and do 3 types of sweet dishes would surely make our effort easy and also we can surprise our family. Lets see how to make this simple dish…
** We can also use storebought khova. I have tried this recipe with both homemade khova and store bought and both of them turned out good. If you are buying a sugarless khova then add 1/2 cup of sugar and mix it with khova.
Common Steps for all 3 dishes
First take a mixing bowl and add maida, ghee, salt and cooking soda. Mix well so that the ghee is spread nicely in the flour.
Add water little by little and make like a soft chapati dough. Cover and keep it aside for 15-20 minutes. Take the khova in a bowl and crumble it nicely
Add the cashews, almonds and pistachios in a mixer and grind it to a coarse powder
Add the coarsely ground nuts and cardamom powder to the khova and mix well. This is the stuffing. Take the maida dough and knead it again and
make lemon sized balls out of it
Lets prepare the sugar syrup. Heat a pan and add sugar to it. Add 2 cups of water and bring it to boil.
When the sugar syrup starts to boil, keep the flame medium and stir till the syrup reaches one string consistency. When you take a drop of sugar syrup and rub between your fingers it should form like a string. At this stage switch off the flame and add the lemon juice and mix well. Adding lemon juice prevents the crystallization of the sugar syrup. Now our sugar syrup is ready.
Take one maida ball and roll it to a small and thick poori. Roll the poori in such a way that the corners are thin and the center is thick. This is the make sure that the filling doesn’t come out while frying the suryakala. The poori should not be so thin then the filling will surely comeout in hot oil. Do not roll too thick also, then it will take more time to fry in the oil. So roll out the poori and Place a small bowl or a lid upside down and press it so that we would get nice circular shaped poori and all the final suryakala would look same in shape and size.
Press the lid / bowl and remove the excess dough.
Method for making Suryakala:
For suryakala take 12 balls of the maida dough, we need 2 rolled pooris for each suryakala. Roll the poori as mentioned in the above points (7 & 8)
Place a teaspoon of filling in the center of one rolled poori. Then apply little water around the edges of the poori. Place other poori on top of the first poori to cover the filling and press gently so that the edges are sealed.
Then take the stuffed pooris and using your fingers start from one side and gently twist the corners as shown in the figure. Repeat this for rest of the pooris. Heat oil in a pan. When the oil is hot enough, keep the flame medium and add 3-4 suryakala and deep fry them till they turn golden brown color on both the sides.
Remove the fried suryakala and place it in a strainer or paper plate to drain excess oil. Put the fried suryakala in the sugar syrup and coat it nicely in the sugar syrup on both the sides. Repeat the same for rest of the suryakalas.
Now our Suryakala is ready to serve
Suryakala
Method for making Chandrakala:
For Chandrakala take 6-7 balls of the maida dough, Roll the poori as mentioned in the above points (7 & 8)
Place a teaspoon of filling in the center of one rolled poori. Then apply little water around the edges of the poori. Cover one end of the poori with other end so that it would form like a crescent moon or like a semicircle. Seal the edges carefully.
Then take the stuffed poori and using your fingers start from one side and gently twist the corners as shown in the figure. Repeat this for rest of the pooris
Heat oil in a pan. When the oil is hot enough, keep the flame medium and add 3-4 Chandrakala and deep fry them till they turn golden brown color on both the sides. Remove the fried Chandrakala and place it in a strainer or paper plate to drain excess oil. Put the fried Chandrakala in the sugar syrup and coat it nicely in the sugar syrup on both the sides. Repeat the same for rest of the Chandrakala .
Tasty Chandrakala is ready to serve
Chandrakala
Method for making Lavanga Lathika:
For Lavanga Lathika take rest of balls of the maida dough, Roll the poori as mentioned in the above points (7 & 8)
Place a teaspoon of filling in the center of one rolled poori. Then apply little water around the edges of the poori. Bring one end of the poori to the center covering half of the filling. Bring other end of the poori covering the entire filling
Then close the 2 edges and form like a rectangle. Insert a clove on the center of the closed edges.
Heat oil in a pan. When the oil is hot enough, keep the flame medium and add 3-4 Lavanga Lathika and deep fry them till they turn golden brown color on both the sides. Remove the fried Lavanga Lathika and place it in a strainer or paper plate to drain excess oil. Put the fried Lavanga Lathika in the sugar syrup and coat it nicely in the sugar syrup on both the sides. Repeat the same for rest of the Lavanga Lathika .
Now our Lavanga Lathika is ready to serve
Lavanga Lathika
Tasty and Yummy Suryakala, Chandrakala and Lavanga Lathika is now ready to serve. Allow it to cool and store it in a air tight container.
it makes me drooling 🙂 love the names too.. 🙂
Drooling 🙂
Madam, i tried your lavanga lathika recipe today. Came out well. Thanks a lot. Please continue your helping hand for amateurs like us.