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.

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.

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.