This is a versatile three-in-one sweet. Using the same dough and filling, one can create three different sweets: Surya Kala, Chandra Kala, and Lavanga Latika. The only distinction lies in the method of folding the outer dough.
Surya Kala is a sweet shaped like a sun with intricate folds and patterns on the outer layer, filled with a delicious stuffing typically made with nuts, sugar, and spices.Chandra Kala, on the other hand, is a crescent moon-shaped sweet with a similar dough and filling as Surya Kala, but with a different folding technique that creates its distinct shape.Lavanga Latika is a sweet resembling a clove, with a rectangular shape and folded edges that give it a unique appearance. It is also filled with a tasty mixture of nuts and spices, making it a delightful treat for special occasions.
Surya Kala / Chandra Kala / Lavanga Latika
10
servings5
minutes1
hourA sweet that is usually made for diwali. With the same dough and stuffing, we can prepare three sweets namely Surya Kala, Chandra Kala and Lavanga Latika.
Ingredients
Maida – 2 cups
Ghee – 3 tablespoons
Cooking Soda – 2 pinches
Salt – 2 pinches
Sugar – 1 cup
For Stuffing:
Khoya – 1 cup
Sugar – 1/2 cup
Cashew nuts – few
Raisins – few
Cardamom Powdered – 1/2 teaspoon
Oil – for deep frying
Directions
- Combine maida, ghee, cooking soda, and salt. Gradually add water to form a soft dough. Cover and set it aside.
- In a separate bowl, combine khoya with sugar. Sauté cashew nuts and raisins in a teaspoon of ghee and then incorporate them into the khoya mixture.
- Finally, add cardamom powder and blend everything thoroughly to prepare the stuffing.
- Surya Kala
- Take a large gooseberry-sized piece of dough and roll it out into a puri.
- Prepare another puri of the same size. Place one teaspoon of stuffing in the center of one puri and cover it with the second puri. Wet your fingers and press the edges together to seal. Hold it in one hand and begin to twist the corners. Repeat this process with the remaining dough.
- Heat oil in a kadai and fry 3 to 4 surya kalas at a time until they turn a light golden color.
- In a separate kadai, combine the sugar with two cups of water and bring to a boil. Cook until the syrup reaches a two-string consistency, then turn off the stove.
- Soak 3 to 4 fried surya kalas in the syrup for a few seconds, then remove and place them on a plate.
- Continue soaking the remaining surya kalas in the syrup.
- Once all are done, allow them to cool before storing.
- Chandra Kala
- The method is the same as previously described.
- However, in this case, create a small puri, place a teaspoon of filling on one side, and fold it into a semi-circle.
- Seal the edges with your wet fingers and twist the ends from one corner to the other.
- Lavanga Latika
- First, prepare a puri and place a teaspoon of stuffing in the center. Fold one corner over the stuffing towards the center. Then, fold another corner to the center.
- Next, bring the remaining two corners together and shape it into a square. Seal the edges with wet fingers. Place a clove (Lavangam) in the center.
- The frying and soaking in syrup process is the same as the previously described method.
my most fav.. wow ..
Hi Kamala, I liked ur recipes very much. Do u have any recipe book of yourself holding all ur recipe items if so pls send it to me.
Kindly give me a mail i will send my address to u. Bye!!!!
Hi Saritha Sunil,
Thank you for your interest in my recipes. However, I do not have any book of my recipes.
Hi Kamala
Chandrakala/Suryakala recipe came out successfully. Very good and clear. I made this sweet for Diwali this year, and it was appreciated by my family members. Only one thing to point out is Maida measurement was less I had mix up extra maida each time.
Hi Pushpa,
Thank you for the feed back. Yes. Ofcourse you have to take more maida when you prepare for more. My recipe is just to give measurement for 1 cup maida.
Hi,I made Lavanga latika for Diwali.It was very tasty and everyone liked it very much.It came out bit darker color than yours.but it was tasty though.The instant milk khova was also tasty made using milk powder.
Thank you Keerthana for your kind feed back. Darker colour may be due to the heat of the oil. Have to fry in medium flame to retain colour.
give me the quantity and time required to make 2 string sugar syrup
Hi Sudha,
For one cup sugar (with 1/4 cup water), it will take approximately 6 to 7 minutes. But it depends on the heat and after the sugar started boiling vigoursly, within few minutes you will get the two string consistency. So do ensure to check the consistency by testing it.
The Lavanga Latika looks amazing. What is Khoya?
Kind regards
Hi Raisaa,
Thank you for writing. Khoya is dried milk and it is also known as Mawa. You will get it in shops or you can make it as home. Check here for making instant khoya https://www.kamalascorner.com/2012/11/instant-khoya.html
Hi kamala,
I recently viewed your website. It was so nice. Today I tried chandrakala. The taste was yummy. My kids loved the sweet. But the only problem is some of them are opened while I was frying and the stuffing came out. I don’t know what’s wrong?
Thanks
Ammu
Hi Ammu,
Thank you for visiting our site. You have to seal the corners properly. When you close the puri, dip your fingers in water and press firmly, so that it will not open when you fry. Also the heat of the oil should be moderate.
hi kamala
i tryd ur christmas sweet kulkul evrythin came out wel bt the crispiness was litle less aftr i soakd in sugar syrup n took it… how to make it crispy evn aftr dipin in syrup
cynthia
Hi Cynthia,
To get crispy kulkul, you have to make the sugar syrup to a hard ball consistency. I.e. if you put little syrup in water and gather it by your hand, you should be able to roll it like a small ball. If you are not able to understand the sugar consistency, just allow to boil the syrup till it is thick. Before removing from stove add the fried kulkul and toss it well and remove. This way the syrup get coated well in the kulkul and stay crisp.
hi kamala
I tried ur surya kala…. it came out very well. tried ur oats idly too. idly came out very soft. thanks for ur awesome recipes. can I use long grain par boiled rice for idly n dosa as well?
regards
cynthia
Hi Cynthia,
Thank you for writing. Yes. You can use long grain parboiled rice. But some varities will be sticky while grinding and idli will be little hard. Try once and if it is OK, then you can use.
Hi kamala
Thanks f ur prompt response . It is always helps is to clear our doubts immediatly
regards
cynthia
hi mam,
could u pl post muscoth halwa recipe..
Hi Sathya,
Will try it soon and post it.
than q u mam 🙂
hi,
is there any alternative in USA for Khoya. i have never used this. can u tell me. i love this receipe.
tnks
gomi
You can buy “Khoya” in Indian Stores. Or you can try it with Paneer, which is also available in Indian Stores. You can prepare khoya at home too. Check my recipe for Instant Khoya.
Very nicely madeDo drop by my blog for a giveaway by Tasty Bite Edibles!! http://www.annarasaessenceoffood.com/2013/10/food-event-your-favourite-festive-eats.html. I made these last year for diwali!!
Dear Kamalaji ,
Ur recipes r really good !I’ve a query.Is it necessary to soak chandrakalas in sugar syrup.Will those be fine without soaking.
Wud love to make those instead of our traditional Maharashtrian karanjis..
Awaiting ur reply. Thanks!!
You can make it without soaking in the sugar syrup. It will be like “Sweet Somas”.
Thanks so much for the reply! Shall tell you the soon…
**Happy Diwali in advance !!**
Thank you for your wishes. Wish you and your family a Happy Deepavali.
Hi
The recipe for lavan latika is amazing. I prepared it today n they came out well. The only concern i have it i felt that the khoya stuffing seems to b raw n white in colour. Although i fried them on low flame for a lobg time till they turnrd brown.
Hi Michelle Coutinho,
Thank you for visiting our site and trying the recipe. The khoya stuffing stay white since the outer cover only get fried. Moreover, khoya itself a cooked one and need not fry it. Some people add a pinch of clove powder to khoya to get Lavanga (clove) taste. If you still feel the khoya is raw, then before stuffing, you can fry in a dry kadai for few minutes to get it to a light brown colour or microwave it and then stuff it. Or you can add along with khoya dry fruits and nuts to get a rich taste.
Mam, I tried this receipe. It turned out very well… thank you so much for posting.
Thank you Lavanya for your kind feed back.
I tried this recipe came out very well. I made it with instant koya (from your recipe). I think the it would more taste if we fry it in ghee. But….we have to control the tounge. Really tough job. Thank you soo much for the recipe.