Serving: 21 pieces (7 of each shape) | Type: Sweets

Ingredients:

Outer Shell:

Pooranam (Filling):

Simple Syrup:

 Method:

Prepare the dough:

1. Mix flour, baking soda, salt and ghee first and mix everything well.
2. Then add the water and knead it like chappati dough and keep it aside for 1 to 2 hours.

Prepare the filling:

3. In a cup lightly warm the milk and add the saffron and set it aside.
4. In a pan add the shredded Khoa, chopped nuts and the powdered sugar and mix well with your hand.
5. Add the warmed milk with the saffron in it and mix it well into a round ball.

Prepare the Suryakala/ChandraKala/Lavanga Lathika:

6. In a deep pan, add the sugar and water for the simple syrup and let it heat up in medium heat.
7. Turn off the heat and keep it near the stove.
8. Next prepare the sweet in one the following shapes you refer.
9. Take a dough make it into 28 balls.
10. I used 7 balls for chandrakala, 7 balls for Lavanga Lathika and 14 balls for Suryakala.
11. Roll the filling into 21 balls.

 Suryakala:

1. Take two balls of dough and roll it into a small round.
2. Place one rolled out dough in the bottom, place a ball of filling and then place next rolled dough on the top.
3. Pat the dough in a bit flat and the pinch the dough’s outer edge (full circle) to close it tightly.

Chandrakala:

1. Take one ball and roll it into a small round and place a ball of filling.
2. Fold the dough in half and the pinch the dough’s outer edge (semi-circle) to close it tightly.

Lavanga Lathika:

1. Take one ball, roll it into a small round and place a ball of filling.
2. Fold the dough in all four sides like wrapping a gift and the pierce one clove in the middle of the dough to close it tightly.

Cooking the sweet:

12. Heat oil in a deep pan for frying the sweet in medium heat.
13. Then deep fry the stuffed dough until golden brown.
14. Then as soon as it is done add it to the sugar syrup.
15. Soak each of the pieces for at least 8 – 10 minutes. The sweet will become a deeper brown color.
16. Then remove from the syrup and place it on a pan to dry.
17. Now it is ready to be served either warm or at room temperature.

Notes:

1. You can get the Khoa/mawa in all Indian stores. If not, you can prepare your own by heating milk with milk powder until it thickens into a paneer like consistency.