Authentic Chandrakala-Suryakala Recipe- Cashew, Pistachio & Khova Sweet

Last Updated on 4 months by Neha Deshmukh

Authentic Chandrakala-Suryakala Recipe: Cashew, Pistachio & Khova Sweet

Introduction

Oh, Chandrakala and Suryakala! These aren’t just sweets; they’re little pockets of festive joy. I remember the first time my dadi (grandmother) let me help her make these for Diwali. The kitchen smelled heavenly, and the process felt like a special secret. These delicate, flaky pastries, filled with a rich, nutty khoya mixture, are a staple in many Indian households, especially during celebrations. Today, I’m so excited to share my family’s recipe with you – it’s a little bit of work, but so worth it!

Why You’ll Love This Recipe

This Chandrakala-Suryakala recipe is special because it balances traditional flavors with a manageable process. It’s perfect for those who want to impress with a classic Indian sweet without spending days in the kitchen. The combination of cashews, pistachios, and khova is simply divine, and the flaky pastry melts in your mouth. Plus, the variations I’ve included let you tailor the recipe to your preferences and dietary needs.

Ingredients

Here’s what you’ll need to create these delightful sweets:

• 1 cup All purpose flour (Maida) – about 120g
• 1 tbsp Melted ghee – about 15ml
• ½ pinch Cooking soda
• ½ cup Sugarless khova – about 115g
• ¼ cup Powdered sugar – about 30g
• 5 Cashews
• 10 Pistachios (Pista)
• 5 Almonds (Badam)
• ¼ tsp Cardamom powder
• 1 cup Sugar – about 200g
• ½ cup Water – about 120ml

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe.

• Khova: You can use store-bought khova, which is readily available at Indian grocery stores. Or, if you’re feeling ambitious, you can make it at home! Homemade khova has a beautiful, fresh flavor. The quality of khova matters – look for a good, firm variety.
• Ghee: Use good quality ghee for the best flavor. Homemade ghee is fantastic, but a good brand will work beautifully too.
• Nuts: Traditionally, a mix of cashews, almonds, and pistachios are used. Feel free to adjust the proportions to your liking! My mama (uncle) always adds a few walnuts for extra texture.
• Maida: All-purpose flour is key for that flaky texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida, melted ghee, cooking soda, and a pinch of salt. Gradually add water, a little at a time, and knead until you form a soft, non-sticky dough. It should be pliable but not sticky. Cover and let it rest for at least 30 minutes. This resting period is crucial for a flaky crust!
2. Prepare the Stuffing: While the dough rests, roast the cashews, pistachios, and almonds lightly in a dry pan until fragrant. Be careful not to burn them! Grind them into a coarse powder using a food processor or mortar and pestle. Add the powdered sugar and cardamom powder to the nut mixture. Now, crumble in the khova and mix everything well until it forms a smooth, cohesive stuffing.
3. Shape the Sweets: Divide the dough into small, equal-sized balls. Roll each ball into a small disc, keeping the center slightly thicker than the edges. Place a spoonful of the khova stuffing in the center of the disc. Now, for the fun part! You can shape them into Chandrakala (half-moon shape) or Suryakala (layered circles). To seal, lightly wet the edges with water and press firmly. For Suryakala, pleat the edges to create a beautiful, sun-like pattern.
4. Fry to Golden Perfection: Heat oil in a deep frying pan or kadhai over medium heat. Carefully drop the sweets into the hot oil, a few at a time. Fry until they turn golden brown and crispy. This usually takes about 3-4 minutes per batch. Drain the fried sweets on paper towels to remove excess oil.
5. Sugar Syrup Glaze: While the sweets are frying, prepare the sugar syrup. In a separate saucepan, combine the sugar and water. Bring to a boil and simmer until you reach a one-string consistency (when you take a drop of syrup between your thumb and forefinger, it should form a single string). Dip the hot, fried sweets briefly into the warm sugar syrup. Don’t soak them for too long, or they’ll become soggy!
6. Cool & Store: Let the sweets cool completely before storing them in an airtight container. This will help them retain their crispness.

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is key. If the oil is too hot, the sweets will burn on the outside before cooking through. If it’s too cold, they’ll absorb too much oil.
• Sealing: Make sure to seal the edges of the sweets properly to prevent the stuffing from leaking out during frying.
• Syrup Consistency: The one-string consistency for the sugar syrup is important. If it’s too thin, the sweets will be sticky. If it’s too thick, they won’t be properly glazed.

Variations

• Vegan Adaptation: Use plant-based khova (available at some health food stores or online) and vegan ghee.
• Gluten-Free Adaptation: Substitute the maida with a gluten-free flour blend. You might need to adjust the amount of water slightly.
• Spice Level: Adjust the amount of cardamom powder to your liking. A pinch of nutmeg or saffron can also add a lovely flavor.
• Festival Adaptations: During Holi, you can add a few strands of saffron to the sugar syrup for a vibrant color. For Diwali, a sprinkle of edible silver leaf (varak) adds a touch of luxury.

Serving Suggestions

Chandrakala-Suryakala are best enjoyed with a cup of hot chai or a glass of cold milk. They’re perfect for festive occasions, special celebrations, or simply as a sweet treat with family and friends.

Storage Instructions

Store the cooled sweets in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to a week, but they might lose some of their crispness.

FAQs

What is the difference between Chandrakala and Suryakala?

The main difference lies in the shape! Chandrakala is shaped like a half-moon, while Suryakala is shaped like a layered circle, resembling the sun.

Can I make the stuffing ahead of time?

Yes, absolutely! You can prepare the stuffing a day or two in advance and store it in the refrigerator.

What consistency should the sugar syrup be?

The sugar syrup should be at a one-string consistency. This means when you take a drop between your thumb and forefinger, it should form a single, unbroken string.

How do I prevent the sweets from becoming soggy?

Don’t soak the fried sweets in the sugar syrup for too long. Dip them briefly and then remove them immediately. Also, ensure they cool completely before storing.

Can I bake these instead of frying?

While traditionally fried, you can try baking them at 180°C (350°F) for about 15-20 minutes, or until golden brown. However, the texture won’t be quite as flaky as the fried version.

What is Khova and where can I find it?

Khova (also known as mawa) is a milk solid commonly used in Indian sweets. You can find it at Indian grocery stores or online.