Cook with Anjali

Chandrakala / Lavanga Lathika

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Chandrakala is a very attractive looking sweet from northern India. I love the spiral and petal shape of this sweet, it looks to be a very difficult one to make but when you start making it’s not that hard to make. This is a very popular sweet during Diwali but can be enjoyed anytime and in any of the festivals. It is also popularly known as Suryakala or Lavanga Lathika. It derives its unique name for the shape which resembles a shape of Sun. This sweet is made with a rich stuffing of Khoya/Dried Milk and covered with all flour casing.

Preparation Time – 10 Mins

Stuffing and Shaping – 30 Mins

Cooking Time – 20 Mins

Type of Cuisine – North Indian Sweet

Serves – 4 to 5

Level of Cooking – Medium

Ingredients

For Casing –

  • All-purpose flour (Maida) – 2 cup
  • Ghee– ¼ Cup
  • Warm Water – As required
  • Oil/Ghee for deep frying the Chandrakala

For Stuffing

  • Khoya –  1 Cup (340 Grams)
  • Chopped Nuts – ½ Cup (Mixed Cashew, Pistachio, Almonds, Walnuts)
  • Coconut Powder – ½ Cup
  • Cardamom Powder – ¼ Tsp
  • Powder Sugar – ½ Cup
  • Ghee – 1 tsp (to roast the khoya)

For Syrup

  • Sugar – 2 Cup
  • Water – 1 Cup
  • Rose water – 1 tsp (optional)
  • Saffron – Few strands
  • Milk – 1 Tbsp (optional if the sugar syrup is not clean)

 

Method of Preparation –

  • In a wide bowl, take Maida, add melted ghee and make a crumbly mixture. Ghee should be well distributed. Add water in portions and knead a soft, non-sticky flexible dough. Knead the dough well for 3-4 minutes. Cover with the muslin cloth and leave aside for 10 minutes.

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  • Bring the khoya at room temperature and break into small chunks. Take a pan heat one tablespoon of ghee, once hot add the crumbled and broken khoya and dry roast for 2 to 3 minutes
  • Switch off the flame and let it cool down. Once cold add the chopped /powdered nuts, coconut powder, cardamom powder, and sugar – Mix well. The stuffing in now ready.

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  • Take a small lemon sized balls out of the dough, divide in into 2 and roll the dough into a 2-small circle (size of a poori). Make it little thick in the center and thin around the corners)
  • Place 2 tbsb. of stuffing in one poori and cover it with another poori..Twist the corners and make spirals (refer photographs for details)

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  • Keep the prepared chandrakala on a plate covered with a moist muslin cloth until you are ready to fry
  • Meanwhile, prepare sugar syrup. Melt sugar in water and boil till frothy, keep boiling till you get one string consistency. (Take the syrup and slide between your thumb and index finger when you separate the fingers you should see a single string)
  • Heat oil in a kadai for deep frying. Deep fry Chandrakala in batched on a medium heat till they turn golden brown on both sides

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  • Dip Chandrakala into the sugar syrup for 10 minutes, it will have a shiny surface to start with and after sometimes sugar will be coated on the top

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Enjoy this delicious sweet and leave your feedback

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As a home that loves to eat, we hold food, and the people who prepare it, close to our hearts. I was drawn to food from the time I could reach the kitchen counter and was tutored by my mother. The love for food of my family motivated me and challenged me to become a cook. I always wanted to keep their love for food going on and hence it was a daunting task to try and create something different and unique and yet healthy food on a day to day basis. This pushed me to reinvent the wheel and try different flavors and combination just to produce a new yet unique dish every time. . I have been trained and have had sessions with India’s leading chefs. Have participated in various food fest in India and London and have won huge appreciation from people. The journey which started from a home is now a passion and keeps growing on a day to day basis.

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