Tomato and dry fruits chutney


Tomato 4 medium-sized chopped into large pieces

Dates 1/2 cup

Cashew 1/4th of a cup

Raisins 1/4th of a cup

Dry red chilli 1

Fennel seeds 1/2 tsp

Mustard Seed 1/2 tsp

Roasted chutney spices powder 2 tsp

Salt 1/2  tsp

Sugar 4 tsp

Oil 1/2 tbsp


  • Heat oil in a kadhai at medium flames and temper it with the whole spices
  • Then add the chopped tomatoes, salt and saute and cook for about 2 to 3 minutes
  • Then add the sugar and saute and mix well. On adding sugar the tomatoes will release it’s juice. Cook the tomatoes in its own juice uncovered at medium flames for about 5 minutes or till the juices mostly dries up with occasional stirring
  • In between this 5 minutes add the dates and again cook. When the juice of the tomatoes mostly dries up, add about 1/4th of a cup of water, stir well and cover and cook for about 3 to 5 minutes
  • In between this 3 to 5 minutes, add the cashew and the raisins and mix well
  • After the cooking time is over, switch off the flames, open the cover, add the roasted chutney spices powder, mix well and cover and let the chutney cool down and serve at the end of the meal.

Gajar ke laddoo



Carrots 500gm peeled and finely grated

Milk 2 tbsp + 3/4th of a cup

Khoya 200 gm crumbled

Cashew 1/4th of a cup + 6 split into half

Almond 1/4th of a cup

Sugar 3/4th of a cup or as per taste

Bay leaf 1

Cardamom 5 or 6, coarsely ground

Ghee 2 tbsp




  • Heat ghee in a non stick kadhai at medium flames. Once hot temper it with the bay leaf, then add the grated carrots and stir and fry uncovered for about 5 minutes
  • Then add 2 tbsp of milk and mix well. Cover and cook for another 5 minutes
  • While the carrot is getting cooked, grind 1/4th cup each of cashew and almond to coarse powder and keep aside
  • Open the cover, add the ground cardamom, mix well and add the sugar and stir and mix well. The carrot will start releasing juice
  • Increase the flames to medium high and continuously stir and cook until the juices dries up completely
  • Again reduce the flames to medium low, add half of the almond and cashew powder and mix well and cook for another 2 to 3 minutes. Switch off the flames and allow the carrot to rest for some time
  • Heat a non stick pan at medium flames, once hot add the crumbled khoya and stir continuously until the khoya softens
  • To this add 3/4th cup milk and keep stirring and mixing continuously until the milk thickens and reduces to half
  • To this add the remaining almond cashew powder and again stir and mix well and cook for another minute
  • Then add the carrot and mix all the ingredients well with continuous stirring
  • Keep stirring until the mixture has mostly dried up and stops sticking to the pan and then switch off the flames.
  • Let the mixture cool a little but do not let it cool completely. Rub a little oil on your palm, take small portions of the mixture and make  ball shaped laddoos out of it of size of your choice
  • Stick one split piece of cashew on each laddoos and you gajar ke laddoo is ready to be served.

Coconut barfi with nutty chocolate crust



Full fat milk 1 and 1/2 l

Juice of 1 and 1/2 of a lemon

Khoya or mawa 100 gm

Desiccated coconut 3/4 th of a cup

Powdered sugar 1 and 1/2 cup or adjust as per your taste

Chocolate ganache 1 and 1/2 cups

Roasted and ground cashews 1/2 cup




  • heat the milk in a heavy bottomed saucepan and bring to a boil by stirring occasionally. Once the milk starts boiling add the lemon juice little by little with continued stirring till the milk curdled.
  • once the milk have curdled, switch off the flames a let it cool a little. Then strain the chenna with the help of a kitchen cloth or any clean cloth
  • wash the chenna with cold running water and squeeze the cloth containing the chenna with full pressure to remove as much water from it as possible
  • now take out the chenna in a flat bottomed plate and press and rub the chenna with your palm for about 15 to 20 minutes or till it comes to a smooth texture
  • now add the khoya and again rub and mix well with the chenna
  • then add the coconut and powdered sugar and mix well with constant rubbing
  • now heat a non stick frying pan at medium flames and once hot add this mixture to it and keep stirring and mixing the chenna mixture untill it stops sticking to the pan
  • now take out the mixture in an oil greased tray or a flat bottomed plate or you can use a parchment paper if available and flatten the mixture evenly on the tray
  • in a bowl mix the chocolate ganache and the ground cashews and pour it on top of the flattened mixture to form a semi smooth layer
  • now keep it in the fridge for about 2 hours and then cut it out into barfis or any shape of your choice.
  • coconut barfi with nutty chocolate crust is ready to be served.


Bengali gurer sondesh



Full fat milk 1 lt

Lemon juice 2 tbsp

Kitchen cloth or any clean soft cotton cloth

Khoya or mawa 100 gm

khejurer gur (dates jaggery) 4 tbsp or as per taste ( you can also use nolen gur)

powdered sugar 1 tbsp

Raisins 1/2 cup




  • Take the milk in a heavy bottom pan and bring it to a boil
  • once the milk starts boiling, add the lemon juice slowly little by little by constantly stirring the milk. Do not add the lemon juice at once
  • keep on adding the lemon juice till the milk coagulates
  • once the milk has coagulated, switch off the flames and let the chenna sit for some time
  • now strain out the water from the chenna using the cloth piece and keep it hanged in the cloth for about 4 to 6 hours to get rid off all the extra water.
  •  Now take out the chenna in a flat glass plate and rub it with your hands untill you get a smooth texture just the way you do to make an atta doh
  • Now add the gur and rub it along with the chenna. In the same way add in the powdered sugar and the khoya following the same process
  • keep on rubbing all the mixture untill you a smooth and even texture of the mixture
  • now heat a non stick pan at medium flames, once hot add in the mixture and keep on stirring constantly
  • keep stirring untill the mixture stops sticking to the pan. It will take about 5 to 7 minuets depending on the water left out in the chenna. Do not let the mixture to over dry
  • once done switch off the flames and allow the mixture to cool down a little but not totally cold
  • now make 12 equal portions out ot of the mixture. Take each portion one by one and make balls out of it.
  • Make a small hole in between and place 2 to 3 raisins depending on the size of the raisin. Now close the hole and again make a ball will the raisins inside it and then flatten a little or you can give any shape of your choice
  • follow the same procedure for all the portions. You can also use dry fruits of your choice in place of raisins. Your gurer sondesh is all ready to be served. I bet it wont taste any less than the halwai sondesh.


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