Suryakala Sweet is a tasty recipe made by stuffing khoya in maida dough, shaping it like the sun, deep-frying it, and finally soaking it in sugar syrup. Surkala Sweet Recipe is commonly prepared and enjoyed during Diwali and special occasions. (Step-by-step-Recipe)
About Suryakala Sweet Recipe:
Suryakala Recipe is a yummy Indian sweet that looks like a little sun and is enjoyed during festivals like Diwali. It is made by stuffing a mixture of khoya, which is a dairy product, into a dough made from All-purpose flour.
This little treat is then deep-fried until it becomes crispy on the outside and soft on the inside. People love making and sharing Suryakala sweet during special celebrations to spread joy and sweetness.
Some people believe Suryakala recipe comes from Bengal, while others say it’s from Tanjavur, but what’s important is that we can all enjoy this yummy sweet. The name “Suryakala” is derived from the words “Surya,” which means the sun, and “kala,” which means art or depiction.
This sweet treat is not only delicious but also represents the joy and warmth associated with festivals and special moments. Families often come together to make Suryakala sweet, enjoying the process of creating something special and sharing it with loved ones.
I think this is quite similar to both Gujiya and Lavang latika. It has a delicious taste with its filling of homemade khoya and nuts, along with the flavors of saffron and cardamom.
So let us learn how to make Suryakala Recipe at home easily.
Serve Suryakala sweet as a special treat during Diwali or as a delicious dessert after a meal, topped with chopped nuts for added crunch. Enjoy it with a warm drink like chai or a glass of milk.
Store Suryakala sweet in an airtight container at room temperature or in the refrigerator for up to a week. Reheat it slightly before serving for the best taste.
Do not let the syrup pass more than 1 string consistency. To be on the safer side you can add a few drops of lemon juice to prevent crystallization.
Let the sweet soak in the syrup for enough time, and keeping the syrup warm can help.
Stuff with enough khoya mixture to get a good-looking suryakala sweet otherwise it will look flat.
Fold carefully to prevent the khoya from leaking and spoiling the oil. Avoid overheating the oil to prevent the khoya from spilling out.
When folding, ensure the edges have less dough; if there is excess, trim it with a knife to ensure even cooking.
For the best authentic taste, fry Suryakala sweet in ghee.
The sweet becomes soft the next day and tastes and smells best from the next day.
Why you Should Make this Recipe:
Quality Ingredients: Making Suryakala recipe at home ensures fresher and high-quality ingredients.
Customizable: You can customize the recipe to suit your taste and dietary preferences.
Fun: Making Suryakala at home is really fun and it feels good to make.
Share the love: Homemade Suryakala can be a great way to celebrate and bond with loved ones during special occasions.
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Basic Ingredients Used to Make this Recipe:
The main ingredients used in making Suryakala Recipe are all-purpose flour (maida), khoya (dried milk solids), sugar, ghee (clarified butter), and various flavorings like cardamom and saffron. Each ingredient plays an important role:
All-purpose flour: Forms the dough for the sweet’s outer layer.
Khoya: Creates the rich, creamy filling that gives Suryakala its distinctive taste.
Sugar: Sweetens the filling and sugar syrup, giving the sweet its delightful sweetness.
Ghee: Used for frying and adds a rich, buttery flavor to the sweet.
Cardamom and saffron: Add aromatic and flavorful touches that enhance the overall taste experience of the sweet.
Ingredients for outer layer
- 1 cup Maida / All purpose flour
- 1 & 3/4 tbsp Ghee
- 1/4 tsp Salt
Ingredients for stuffing
- 3/4 cup Khoya
- 3 tbsp Chopped nuts mix of almond pista and cashew
- 1 Cardamom powdered
- Saffron few strands
- 1 tbsp Milk
Ingredients for Syrup
- 1 cup Sugar
- 1/2 cup Water
- 1 Cardamom powdered
- Saffron strands few (optional)
- Chopped Pista
- First lets prepare dough by mixing maida, salt and ghee first.
- Add water little by little to make dough. Keep aside for 30 mins min.
- Soak the saffron prior in lukewarm milk. Then mix crumbled khoya, powdered cardamom powder and the saffron with milk. Knead well to mix thoroughly. It should not be too crumbly.
For Sugar Syrup
- Prepare sugar syrup by boiling in medium flame. 1/2 string consistency is enough for this recipe. If you check a drop between your fingers, a string forms and breaks quickly. It will be sticky, not watery. Add cardamom and few saffron strands and switch off the stove.
Preparation Outer layer
- Knead the dough after 30 mins again to make it soft and smooth dough without any cracks. Roll and divide into equal sized balls. You can make 10 equal sized balls.
- Roll gently to thick puris. Arrange in a broad plate.
- To make suryakala, place the filling in the middle of the puri, and cover it with another puri.
- Press the sides to seal and fold. Repeat the same for the rest.
- Heat ghee/oil in a kadai.
- Fry few per batch. After dropping in oil, cook on medium flame. Keep turning to ensure even browning.
- Drain from ghee or oil and let it soak for 5- 10 mins in sugar syrup.
- Take it out in a plate and serve.
Frequently Asked Questions about this Recipe:
How can I get the perfect texture for Suryakala?
Make sure to get the dough consistency right and fry it at the correct temperature.
Can I use store-bought khoya?
Yes, you can use store-bought khoya if you are unable to make it at home. Just make sure to check the quality and consistency of the khoya before using it.
How long does Suryakala stay fresh, and what is the best way to store it?
Suryakala can stay fresh for about 3-4 days at room temperature when stored in an airtight container. You can also refrigerate it for up to a week for extended storage.
Can I use alternative fillings for Suryakala, such as nuts or fruits?
Yes, you can experiment with different fillings like nuts, dry fruits, or even flavored jams to add your own twist to the traditional Suryakala recipe.
What are some easy ways to prevent the khoya from leaking during frying?
Ensure that the edges are properly sealed, and avoid overheating the oil to prevent the khoya from leaking while frying.
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