Chandrakala & Suryakala

INGREDIENTS

For the filling
Sugarless Kova  - 250 gms
Powdered sugar      1/2 cup
Cardamom powder   ¼ tsp

Cashew pieces – 4 tbsp (finely chopped)

Almonds – 4 tbsp (finely chopped)

Saffron – a few strings

Dates – 2 tsp (chopped)

Raisins – 2 tsp

FOR THE DOUGH

Maida                1 1/2 cup

Baking powder – a pinch
Ghee                   1tbsp
Salt                    a pinch
Oil                   for deep frying

To make Syrup

Sugar          1  cup
Water          1/4 cup

Method
 for The Filling.

• Heat a pan and add kova and fry for some time till it changes to light golden color.
•  Let it cool completely

• Add chopped nuts and dry fruits and cardamom to it. Now the filling is ready

For the dough

• Sieve the flour with baking powder and salt
• Mix ghee to this to form bread crumb like texture
• Add water and knead like a chapathi dough.
• Let it rest for 1 hour
  
  
  
  For the sugar syrup
• Heat sugar and water in a pan. Once it reaches 2 string consistency, switch off the fire and keep aside.
  
  
  Method:
• Take a two lemon sized dough and make like small size puri.
• Keep 1 tbsp of stuffing in the center of 1 circle and close it with another one.
  Seal edges with little water
• Twist corners gently to make like the one in the picture
• Deep fry in hot oil till it becomes golden brown in color.
• Dip it in hot sugar syrup and arrange on a tray with some some nuts on top
  
  

• For suryakala ,  roll the dough into small puri and place the filling in the center. Now seal the edges of the circle by making like a half circle and decorate the edges as you wish.

Mixture

Ingredients:

Peanuts   - ½ cup

Cashews -   ½ cup

Frided channa dal – 1 cup(pottukadalai)

Baked cut almonds – ½ cup

Rice crispies – 4 cups

Curry leaves  - 3 strands

Red chilly – 5 nos

Asafetida – 1 tsp

Salt – as needed

Omapodi – 3 cups

Karaboondhi – 3 cups

Method:

To make Omapodi:

Ingredients:

Gramflour  - 3 cups

Riceflour   - ¾ cup

Omam – 2 tsp

Salt – as needed

Butter – 4 tbsp

Red chilli powder – 1 tsp

Oil – for deep frying

Method:

• Soak omam in water for 15 minutes, then grind it with little water and strain it with tea strainer and keep it aside.
• Now in a bowl add channa besan, rice flour, salt, asafoetida, chilli powder and mix with butter without adding water
• Add omam filtered water and regular water to the flour to make the dough.
• Add oil in a kadai. When the oil is hot add 2 tbsp of hot oil into the dough and mix it.
• Now have the muruku press with omapodi plate.  Grease the muruku press and place the dough in it and press it into the hot oil. Flip it after sometime and when it is done take it out and drain it .

Karaboondhi

Ingredients:

Channa besan – 2 cups

Rich flour – 4 tbsp

Baking soda – 1 pinch

Salt – as needed

Red chilli powder – 1tsp

Asafoetida  - ½ tsp

Oil – for deep frying

Turmeric powder – ½ tsp ( for color)

Method:

• First add all the ingredients in a bowl and add water to make it like a dosa batter.
• Now add oil in a kadai.
• You need to have a ladle with holes in it to make boondhi.
• When the oil is hot, you need to pour a ladle of batter to the ladle with holes, keeping the ladle on top of the oil and let the boondhi fall into the oil.
• When it is cooked take it out from oil and drain it.

                                

Mixture method:

• Add oil in a kadai, when the oil is hot roast cahews, peanuts and fried channa dal separately and keep it on a paper towel to drain oil.
• Fry curry leaves .
• Fry red chilli and keep it separate.
• Now in mixer, grind fried red chilli, salt and asafoetida.
• Heat  2 table spoons of oil in a laddle add turmeric powder to it and switch off the stove.
• Add turmeric powder oil to the rice crispies in a bowl and mix it with hands, so that the yellow color will be coated on the rice crispies.
• Now add roasted nuts, omapodi, kara boondhi, curry leaves to the rice crispies and mix well.
• Add the grinded chilli powder  to the mixture and mix it once again.
• When it is cool, keep it in a airtight container.