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

INGREDIENTS

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

METHOD

First make a firm dough with all the ingredients listed. Cover and set aside for few

minutes.

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

Kesari color

Heat all together to get a 1 string consistency syrup

Final combining

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 )