Serving: 21 pieces (7 of each shape) | Type: Sweets
Ingredients:
Outer Shell:
All-purpose flour | – 2 Cups (Heaped) |
Ghee | – 3 tablespoon |
Cooking Soda | – 1/4 teaspoon |
Salt | – a pinch |
Water for dough | – ¾ cup |
Cloves | – 7 or as needed |
Oil | – For deep frying |
Pooranam (Filling):
Sugar Powdered | – 1/2 Cup |
Khoa/Mava Shredded | – 1 Cup |
Cashews/Almonds (Chopped) | – 3 tbsp |
Saffron | – A Pinch |
Warmed Milk | – 1 tbsp |
Simple Syrup:
Sugar for syrup | – 1 1/4 cup |
Water for syrup | – 1 ½ cup |
Method:
Prepare the dough:
- Mix flour, baking soda, salt and ghee first and mix everything well.
- Then add the water and knead it like chappati dough and keep it aside for 1 to 2 hours.
Prepare the filling:
- In a cup lightly warm the milk and add the saffron and set it aside.
- In a pan add the shredded Khoa, chopped nuts and the powdered sugar and mix well with your hand.
- Add the warmed milk with the saffron in it and mix it well into a round ball.
Prepare the Suryakala/ChandraKala/Lavanga Lathika:
- In a deep pan, add the sugar and water for the simple syrup and let it heat up in medium heat.
- Turn off the heat and keep it near the stove.
- Next prepare the sweet in one the following shapes you refer.
- Take a dough make it into 28 balls.
- I used 7 balls for chandrakala, 7 balls for Lavanga Lathika and 14 balls for Suryakala.
- Roll the filling into 21 balls.
Suryakala:
- Take two balls of dough and roll it into a small round.
- Place one rolled out dough in the bottom, place a ball of filling and then place next rolled dough on the top.
- Pat the dough in a bit flat and the pinch the dough’s outer edge (full circle) to close it tightly.
Chandrakala:
- Take one ball and roll it into a small round and place a ball of filling.
- Fold the dough in half and the pinch the dough’s outer edge (semi-circle) to close it tightly.
Lavanga Lathika:
- Take one ball, roll it into a small round and place a ball of filling.
- 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:
- Heat oil in a deep pan for frying the sweet in medium heat.
- Then deep fry the stuffed dough until golden brown.
- Then as soon as it is done add it to the sugar syrup.
- Soak each of the pieces for at least 8 – 10 minutes. The sweet will become a deeper brown color.
- Then remove from the syrup and place it on a pan to dry.
- Now it is ready to be served either warm or at room temperature.
Notes:
- 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.