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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