Chef Khushboo Chawla’s love for cooking blossomed in her childhood, growing up in a where desserts were the heart of every celebration. In 2016, Chawla left her job in wealth management to pursue her true passion — baking. She enrolled in Sophia Polytechnic’s culinary school, specialising in baking.
By 2019, her passion became her profession when she launched a home kitchen. In 2022, she flew to Paris to refine her craft with a professional course in baking and patisserie at École Ducasse. Today, she runs a home bakery in Thane, serving custom cakes, festive desserts, and hosts bake sales.
For an easy-to-make spread, she recommends kesar pista date balls and rose nankhatai. The date balls are naturally sweet and nutritious, while the rose-infused nankhatai offers a fragrant twist on the classic Indian biscuit. Kesar pista date balls INGREDIENTS .
80 gm seedless dates, finely chopped . 1 tbsp saffron-infused milk . 2 tbsp roasted pistachios, chopped .
1 tbsp desiccated coconut (optional, for rolling) . 1 tsp ghee (optional, for greasing hands) Soak a few strands of saffron in warm milk for 5-10 minutes until the milk takes on the colour and the aroma of saffron. In a pan, over low heat, add the chopped dates and carefully pour in the saffron-infused milk.
Stir the mixture continuously until the dates start softening and absorbing the milk, forming a sticky texture that’s easy to shape. Remove the pan from heat and fold in the roasted chopped pistachios. Mix well to e.
