I’m happy and excited to share this recipe with you as, this is my own innovation!
It’s very.. yummy ( don’t mind the shape of the crinkles in the photo as it was a rush job) .
My rose plants are in full bloom these days,and the paneer pinky rose was bowing down
to it’s weight .
So this is how I got the idea from. Trust me,when I get an idea I have to do it
immediately,and I picked these flowers in the rain.
Well, all the pain up to the terrace was paid , the sweet was awesome.
So, do try this and let me know your comments and suggestions!
The sweet got it’s name SURYAKALA as it was shaped like the sun .
The outer cover is made with all purpose flour and ghee, and the filling is usually made
with Khova/ mawa with a generous amount of nuts ,fried and dipped in sugar syrup.
My version of change was the filling.
So let’s get into the recipe now
For the dough
250 gm flour
1/4 tsp baking powder
75 gm-100 gm ghee / butter
A pinch of salt
a pinch of kesari color (optional)
1/2 cup water
Oil for frying
For the filling
125 gm khova/ mawa
1 cup sugar or to your taste
1/2 tsp rose water
A handful of rose petals
Cashewnuts, walnuts, nuts of your choice chopped
A little cardamom powder
First make a firm dough with all the ingredients listed. Cover and set aside for few
Divide portions in a way that two circles make one sweet. The top and bottom layer.
For the filling
Mix all the ingredients listed together.
For the syrup
1/2 cup sugar
1/4 cup water
A pinch of dry ginger powder
Heat all together to get a 1 string consistency syrup
Roll out each portion into tiny circles.
Keep the filling on one circle , and cover with another rolled dough.
Seal the edges , and pinch to make designs.
Fry in oil till light brown and add to sugar syrup . Remove immediately and allow to dry .
Sprinkle with nuts or silver vark.
( featured image shows a sweet cut in half to view the filling )