Chandrakala & Suryakala

Ingredients:
For Dough 
All purpose flour - 2 cups
Ghee -3 tbs
Salt a pinch
Water for kneading

For filling
Khoya - 1 and half  cup ( i used the store bought khoya, you can also make khoya at home)
Cardamom powder - 1 tsp
Nuts - 5 to 6 tbs ( Chopped almond, pistachio, cashew )
Sugar - 3 tbs
Milk - 2 tbs
For syrup
Sugar -2 cups
Water - 1 cup
Saffron - few strands

Preparation:

Take a large bowl add in all purpose flour, salt, ghee and prepare dough by adding water. Knead it nicely and keep aside for half and hour. Meanwhile prepare the filling and syrup.

Prepare sugar syrup to half string consistency on medium heat. When it reaches the correct consistency add cardamom powder and saffron strands and remove from heat.

In another bowl  add in khoya and crumble it well, then add sugar,cardamom powder and mix well by adding milk. Finally add the chopped nut and mix well.

Now take the dough knead it again to make it soft. Divide the dough into equal sized balls. Now roll them as we make puri.  Stuff the puri with koya, (you stuff with 2tsp of koya) fold it and seal the sides ny folding from one end to the other end. This process if for making Chandrakala.

For Suryakala -  We have to place the filling in the middle of the puri, cover it with another puri and press the sides to seal and fold it. Repeat the process to make both chandrakala and suryakala.

Heat oil on medium heat  in a wide pan. When the oil is hot fry them until it turns light brown, ( We have to fry on medium heat). When it starts turning brown evenly on both sides, from from oil, drain it and addd in sugar syrup. Aloow it to get soaked for 20 mins. Then take it out and store it in a box. 

Boondi Ladoo

Ingredients:
For making boondhi
Besan flour/ Gram flour - 2cups Yellow food color - a pinch
Baking soda - a pinch
Water - 1 cup (add water accordingly)
Oil for frying

For sugar syrup
Sugar - 2 and half cups
Water - 1 cup
Cardamom powder -1 and half tsp
Cloves - 2  crushed  (optional)

Garnishing
Raisin and Cashew - few
Ghee- 1tbs

Preparation:

Take gram flour in a sifter and sieve it, add  water slowly and make it into a smooth batter. Now add in some baking soda and food color and mix well. The batter should not be watery. Heat oil in a pan/kadai, when oil becomes hot, take the boondi laddle hold it over oil and pour over the boondi laddle and spread it out with a spoon.  The boondis will fall drop by drop. Fry the boondi's drain them. Put it in a bowl  and keep aside. 

Heat ghee in a small pan, add cashews and raisin separately and keep aside.
 

Take sugar and water in a pan, mix well. Bring it to  boil till it attains a single string stage.  At this point, take it off the heat and add in cardamom powder, clove powder. Now add the syrup into the boondi bowl, take a laddle and mash the boondhi's well. Add the fried cashew and raisin and mix well.  

Take a small portion of this mix and shape it into a tight ladoo. Repeat this  process for the entire mix. Allow it to set until it becomes firm. 

Enjoy boondhi ladoo on Diwali .......