Surya Kala / Chandra Kala / Lavanga Latika

This is a three-in-one Sweet. With the same dough and stuffing, we can prepare three sweets namely Surya Kala, Chandra Kala and Lavanga Latika. Only difference is the folding of the outer dough.

Surya Kala / Chandra Kala / Lavanga Latika

Recipe by S Kamala
0.0 from 0 votes
Course: SweetsCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



A 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.


  • 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


  • Mix maida, ghee, cooking soda and salt. Add water little by little and make a soft dough. Cover and keep it aside.
  • In a bowl put the khoya and add sugar. Mix it well. With a teaspoon of ghee fry cashew nuts and raisins. Add it to the khoya.
  • Add cardamom powder and mix everything well. This is the stuffing.
  • Surya Kala:
  • Take a big gooseberry size dough and roll it like a puri.
  • Make one more puri of same size. In one puri, add one teaspoon stuffing in the center and cover it with another puri. Dip your fingers in water and seal the edges. Hold it one one hand and start twist the corners. Finish all the dough like this.
  • Heat oil in kadai and put 3 to 4 suryakalas at a time and fry till it become light golden colour.
  • In another kadai put the sugar and add two cups of water and bring to boil. Cook till it attains two string consistency. Switch off the stove.
  • Put 3 to 4 fried suryakalas in the syrup and allow to soak for few seconds. Remove and and keep it in a plate.
  • Again put few more suryakalas and dip it in the sugar syrup. Finish all the suryakalas like this. Allow to cool and store it.
  • Chandra Kala
  • Method is same as above. But here, make one small puri and keep a teaspoon of stuffing in one side and fold it like a semi circle. Seal it with your wet fingers and twist the corners from one corner to another.
  • Lavanga Latika
  • Here, make one puri and place a teaspoon of the stuffing the center. Bring one corner to the center and cover the stuffing. Then bring another corner to center. Then bring the remaining to corners and fold it like a square. Seal it with wet fingers.
  • Insert a clove (Lavangam) in the center.
  • Frying and soaking in the syrup is same as above method.


  1. my most fav.. wow ..

  2. Saritha Sunil

    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!!!!

  3. 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.

  4. 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.

  5. 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.

  6. The Lavanga Latika looks amazing. What is Khoya?

    Kind regards

  7. 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?


    • 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.

  8. 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

    • 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.

  9. 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?


    • 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.

  10. Hi kamala

    Thanks f ur prompt response . It is always helps is to clear our doubts immediatly

  11. hi mam,
    could u pl post muscoth halwa recipe..

  12. than q u mam 🙂

  13. hi,
    is there any alternative in USA for Khoya. i have never used this. can u tell me. i love this receipe.


    • 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.

  14. Very nicely madeDo drop by my blog for a giveaway by Tasty Bite Edibles!! I made these last year for diwali!!

  15. Tanuja Durve

    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!!

  16. Tanuja Durve

    Thanks so much for the reply! Shall tell you the soon…
    **Happy Diwali in advance !!**

  17. Michelle Coutinho


    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.

  18. Mam, I tried this receipe. It turned out very well… thank you so much for posting.

  19. 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.

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