Suryakala is one of my most favourite sweet. I remember my dad buying this sweet specially for me during my childhood days.

Today is a special day for me. I started blogging last dec 13th. I have been posting a recipe everyday since then. Today, I am posting my 300th recipe.

I made my favourite sweet to celebrate this small, but a very special milestone.

Not only that, I also want to share another happy news. From having a blog, now I have moved to my own website : anubalaskitchen.com.

I dedicate this post to my husband, my kids, my family and to all my dear friends who have always been very willing to support and encourage me in all my endeavours.

I want to specially thank all my Facebook friends who have been so generous in appreciating and motivating me. I feel very very blessed that you are all part of my life now.

I have to mention my dear friend Smitha Ramesh who really encouraged me to start blogging, Priya Shiva (a very good friend and a very popular food blogger) who has always been ready to help and guide me and finally, Siva Kumar, the person who created the website for me. He has done a brilliant work and pertinently, had been very patient and kind enough to clear all my very basic and trivial doubts 🙂

I am again thanking everyone for your love and support and hope I continue to get the same in the future too 🙂

Ingredients

For the outer covering
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Maida – 2 cups
Ghee – 4 tbsp
Salt – a pinch
Baking soda – 2 pinches

For the stuffing
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Khoya – 1 cup
Pista – 2 tbsps
Almonds – 2 tbsps
Cardamom powder – 1/2 tsp
Sugar – 4 tsps

For the sugar syrup
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Sugar – 1+1/2 cups
Water – 1 cups
Saffron – a big pinch
Milk – 2 tbsps

Oil or ghee – as much required for deep frying

Method

To make the sugar syrup
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Add sugar and water in a pan. When the sugar melts completely and starts boiling, add 2 tbsps of milk.

On adding the milk, the scum ( the dirt in the sugar) will start floating on top. Remove the scum and strain the syrup.

Wash the pan and add the syrup back. Add the saffron. Let it boil till reaches one string consistency. Switch off the gas and add lemon juice and mix well. Keep the syrup warm.

To make the outer covering
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In a bowl add maida, ghee, salt and soda. Mix it well with your finger tips till it becomes like a crumble.

Add required amount of water and knead to a smooth and pliable dough. Cover and rest the dough for 10-15 min.

To make the stuffing
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Powder the nuts coarsely. Crumble the khoya well. Mix the nuts, khoya, cardamom powder and sugar well. Keep it aside.

To make the Suryakala
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Grease the rolling pin and the board with little ghee.

Take a portion of the dough, roll into a circle. Cut into roundels. Make 24 such roundels.

Take one roundel. Keep some stuffing in the centre. Close with another one. Press the edges well and close it well. Make a spiral pattern by pinching the dough and closing it ( as shown in the pic.)

Similarly make with the rest.

Deep fry on a median flame till it becomes golden brown on both sides.
Remove and drain the excess oil.

Immerse it in the sugar syrup and let it be in the syrup for 15-20 mins.

Remove and drain the excess syrup. Let it cool and store it in an air tight container.