Presenting to you is a special dessert for Navratri

.Whether Fasting or not, this dessert(Vrat ka Fruit Custard) should not be compromised. Even when fasting, here’s an innovative dish to keep it going and yet give you all the lovely flavors of our beloved dessert: Custard.

Do try it and let me know how you loked it.

Recipe inspired by : Chef Ranveer brar 



  • 1 ltr Milk
  • 80 ml Milk
  • 2 tbsp Powdered Sabudana
  • 1 tsp Vanilla Essence
  • 2-4 tbsp Saffron Water
  • 2-3 tbsp Sugar
  • 1 tbsp Butter


  • ½ Apple – diced (सेब)
  • ½ Banana – diced (केला)
  • ¼ cup -pomegranate pearls
  • 1 orange


  • few Pomegranate Pearls
  • Silver Warq (optional)


  1. Firstly in a bowl mix 80 ml milk and powdered sabudana properly and keep aside for further use.wp-16034743050293037013039956423253.jpg
  2. Now in a kadai add milk and heat it up as soon as it’s hot add vanilla essence, saffron water then milk & sabudana mixture and cook it properly until it is thick.wp-16034743054254827342296466930420.jpg
  3. Then with a hand blender blend it properly until smooth.
  4. Now continue cooking for 2 minutes then add sugar and cook for 5 minutes until the mixture is smooth and shiny.
  5. Take a strainer and strain this mixture properly in a bowl add the butter and keep aside to cool down properly. ( You can skip straining process, if you want some texture in your custard )
  6. Meanwhile in a serving bowl add apple, banana, pomegranate, Orange  then the prepared custard on it fruit.
  7. Spread some desicatted coconut on a plate, add 2 drops of red colour and mix it . Slightly wet the rim of the serving glass with milk then swirl the rim of the glass on the coconut powder . Now pour the fruit custard and serve immediately.wp-16034743055866542159490498353588.jpg
  8. Garnish with pomegranate pearls, silver warq and serve chilled.


  • you may use  any fruits of your choice .

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Recently I tried MAKAHAN PHIRNI, then I thought why not try out something different with Makhana/ lotus seeds ? My quest led me to try out these popsicles made from makahana, something which I would call easy to make fancy vrat dish.

Crunchy and crispy Falahari Paneer Makhana Popsicles topped with shredded cucumbers and chutney makes a fantastic appetizer. These savory snacks are simply delicious, gluten-free and vegetarian!

Makhana is a very unique ingredient used during fasting season of Navratri. The lotus seeds are a good nutrition to the heart and Kidney thus providing a healthy dish.


  • 1.25 cup Phool Makhane (puffed lotus seed or foxnut)
  • 1 small Boiled potato, peeled and mashed
  • 1 cup Shredded Paneer
  • 3 tablespoon Arrowroot flour or Any vrat flour
  •  Salt to taste (Vrat salt – Sendha namak)
  • 1 teaspoon Degi Mirch or Red chili Powder
  • 1 teaspoon Dried mint leaves, crushed
  • 2 small green chilies chopped
  • Vrat chutney
  • 2 tablespoon Chopped cilantro leaves


  1. Assemble all the ingredients.
  2. Arrowroot powder.Chopped cilantro and green chilies.
  3. Start by dry-roasting the raw makhane first.wp-16031179271553598553616966014429.jpg
  4. Maintain the heat on a medium-low flame and keep stirring occasionally.
  5. The key is to them nicely toasted and light brown. Therefore, keep a watchful eye and stir occasionally.
  6. Once done, take it off the flame and allow the makhane to cool comfortably.
  7. Transfer the cooled makhane to a food processor.
  8. Pulse until the mixture looks fine and powdery.
  9. Next, combine the powdered makhane with paneer, potatoes, flour, spices, and cilantro.
  10. Add arrowroot powder.Add powdered makhane.Knead until well blended.
  11. Add 1-2 tablespoon of warm water to knead a soft dough if needed.
  12. Grease your popsicle mold & Shape this mixture into popsicles , add icecream stic in to it .Now coat with seasme seeds.wp-16031179281198846029701404005898.jpg
  13. Grease a pan or tawa and shallo fry  Paneer makhana popsicles until crispy.
  14. serve with your vrat chutney .


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MAKHANA PHIRNI with caramlized apple / VRAT PHIRNI

Makhana Phirni is a creamy Indian style foxnut (lotus seed) milk pudding. It is a celebration of delicious phirni with  caramelized apple and pomegranate. This phool makhana phirni is a low carb twist to the classic phirni recipe.

Foxnut or the phool makhana is the lotus seeds. The seeds are edible after processing and very high on nutrition.
The foxnut is a low carbohydrate substitute for rice in this phirni recipe.

Makhana is an important part of religious activities and is also consumed during fast.  Makhana just like badam and walnut is rich in potassium, phosphorus and magnisum and is also really tasty.



For Makhana Phirni:

  • 1 liter full-cream milk (full fat milk)
  • 2 Cup lotus seeds (foxnuts/makhana)
  • 1/2 teaspoon saffron (kesar)
  • 1 teaspoon green cardamom powder (elaichi powder)
  • 1/2 Cup granulated white sugar or to taste
  • 2 tablespoon ghee (clarified butter)
  • 1/4 Cup almonds (badam)
  • 1/4 Cup pistachio
  • 1/4 cup cashew nut

Ingredients for caramelized apple:

  • 1 Cup diced  apple
  • 2 tablespoon pomegranate pearls
  • 1 tablespoon brown sugar


How To Make Kesar Makhana Phirni:

  1. Make a coarse powder of almonds and pistachio, and cashew nut in the blender. Set aside until required.wp-16029046901415462080035572604499.jpg
  2. In pan heat ghee and roast foxnuts for 5 minutes. Pulse in a blender once to make a coarse powder. Keep aside
  3. Take milk in a heavy-bottomed pan, add the cardamom powder and saffron strands. Boil on low flame. Keep on stirring at regular intervals.wp-1602904689806294409924170340705.jpg
  4. Once the milk is reduced to half the original amount add the foxnut powder and dry fruits powder. Stir to combine nicely. 
  5. Allow the milk to simmer until it thickens and stir at regular intervals. Add the sugar, simmer the phirni for 3 – 5 minutes or till sugar is dissolved and then turn off the heat. 
  6. Allow the phirni to cool down completely. Keep it in the fridge until ready to serve. 

How To serve:

  1. In a pan add apple and brown sugar and saute for 5-7 minutes till apples are coated in sugar and then leave it to cool.
  2. Divide an equal portion of makhana phirni into the serving bowls/glass Add some caramlized apples and pomegranate arils on it.
  3. Serve makhana phirni hot or cool as per your choice.




  • It is best to use full fat milk for making creamy Indian desserts such as phirni. 
  • Stir the milk at regular intervals while simmering to avoid burning. Use a wooden spoon to stir the milk and phirni. 
  • Do not make a fine powder of dry fruit or foxnut. Keep it coarse in texture. One pulse in a food processor or blender is enough. 
  • Make sure to add sugar only after the phirni is nearly done. 
  • Phirni thickens in texture after cooling. Hence, adjust the consistency accordingly. 
  • Allow phirni to chill in the fridge for 4 – 5 hours or overnight before serving.
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Shahi Tukra or shahi toast is a popular Indian dessert made with bread, milk, and sugar. As the name suggests, it is a royal indulgence, having its roots in Mughlai Cuisine.

Baked Shahi Tukra Recipe is a bit low on calorie version of this popular Mughlai dessert. We tried cutting down few calories in the recipe by using the grilled whole-wheat bread slices instead of deep-fried one and second, skipping soaking bread slices in sugar syrup. How did we do that? You can find the recipe below.

Trust me, the baked shahi tukra is truly delicious, and gratifying. And the bonus bonanza is – it takes less time to get ready, involves fewer cooking steps, and helps you cut down a few calories.

So enjoy this sweet and flavorful dish, like you’re royalty!


Ingredients for Rabri

  • 1 litre full-cream milk (full fat milk)
  • 1/4 Cup Khoya /mawa (evaporated milk)
  • 1 teaspoon saffron strands (kesar)
  • 1 teaspoon green cardamom powder (elaichi powder)
  • 1/4 Cup granulated white sugar or to taste

Ingredients For Toast:

  • 6 whole wheat bread slices
  • Ingredients for the garnish
  • 1 tablespoon pistachio sliver
  • 1 tablespoon almond sliver
  • 1 tablespoon edible rose petals


Prepare Rabri:

  1. Heat milk in a heavy bottom saucepan. Add saffron, cardamom powder, and crumbled khoya or mawa. Stir to combine.
  2. Allow the milk to simmer over low heat. Stir to regular intervals to avoid burning the milk.
  3. Let the milk simmer till it reduces to almost half the original quantity and has a thick, creamy consistency. This might take 15 – 20 minutes on a low heat.
  4. Add sugar to the thick milk. Stir to dissolve. Taste, and if required, add more sugar. Turn off the heat. Rabri is ready. Set it aside.wp-16026052686337301995233718513782.jpg

Prepare Toast:

  1. Preheat the oven to 180 degree Celcius for 10 minutes. Grease a baking tray with a teaspoon of ghee.
  2. Remove the edges of the bread slices. Cut each bread slice into two equal halves diagonally. Arrange the bread slices in the greased baking tray.wp-16026052688304609240495604259186.jpg
  3. Bake the bread slices in the oven till they turn crisp. In my oven, it takes 5 – 6 minutes.

Assemble Shahi Toast:

  1. Arrange the toasted bread slices in a baking dish with no or minimal gap in between each slice (refer to the image).
  2. Pour the prepared rabri or milk pudding over the bread slices in such a manner that each bread slice is evenly soaked in the flavored milk.
  3. Sprinkle pistachio and almond slivers and rose petals.
  4. Bake in the oven for 6 – 10 minutes in the middle rack.
  5. Serve Baked Shahi Tukra warm or chilled garnished with dry-fruits and rose petals.


Recipe Notes:

  • It is always best to use full cream or full-fat milk to make rabri.
  • If you do not ae cardamom powder, crush 2 – 3 green cardamom pods and add them to the milk.
  • You can use whole wheat bread slices as well to make baked shahi tukda.
  • Do not bake the bread slices for too long as they might turn too hard and burnt. 
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This stunning no bake pineapple cheesecake will make all your gatherings taste like summer! This easy dessert recipe is made with a buttery graham cracker crust, a sweet and fluffy cream cheese filling, and a syrupy (and boozy!) pineapple topping. Seriously to die for! 

My favorite thing about this fruity dessert is how simple it is to make. All you need is a little planning, to allow it to set properly overnight, and that’s about it.

I hope you love this easy no bake pineapple cheesecake as much as I do!
It’s a really refreshing cheesecake, and even better, it’s No Bake and incredibly easy to make!



  • 2 1/2 cups graham crumbs
  • 2 tablespoons sugar
  • ½ teaspoon ground cinnamon
  • 1/2 cup 115 gm unsalted butter, melted


  • ¾ cups 150 gm sugar
  • 3 tablespoons cornstarch sifted
  • 2 cups 480 ml pineapple  juice
  • 1 drop yellow colour ( optional)


  1. Mix together graham cracker crumbs, sugar and cinnamon in a small bowl. Add butter and mix well. Press onto the bottom and sides of an ungreased 9-inch spring form pan. Refrigerate for 30 minutes.
  2. Making  cheesecake filling:
  3. Take heavy cream in a bowl. Make sure it is chilled.
  4. Whip it till you get a stiff peak. keep it aside.
  5. Blend paneer and thick yoghurt and sugar in the blender till smooth. Remove it to a bowl. Add whipped cream. fold it in.
  6. Now remove the prepared crust from the fridge. pour the cheesecake mixture into it.
  7. Let it chill for 6-7 hours or overnight in the fridge.
  8. In a medium saucepan, combine sugar and cornstarch. Stir in the pineapple  juice add yellow colour.  Cook the sauce over medium heat,
  9. stirring constantly, until sauce begins to thicken. When the sauce thickens enough to coat the back of a wooden spoon, remove from heat and let cool.
  10. Once the cheesecake is completely cooled, remove springform sides of the pan. Pour 1/3 of the pineapple sauce and decorate with some fresh pineapple, if desired.
  11. Refrigerate overnight, or at least 2 hours before serving. 


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Melting Moments/Eggless Custard cookies are absolutely soft, melt in the mouth cookies. This eggless cookie is super easy and quick to make and requires only 5 ingredients. 

Cookies are the best bite sized comfort food. So lets indulge in some yummy melt in your mouth eggless custard cookies.

I used @weikfield custard’s powder for my recipe. Its exceptional quality and great taste brought out an amazing flavour in the cookies.


  • 90 gm /3/8 th cup – Unsalted butter
  • 40 gm – Icing sugar/Confectioners sugar, sifted 1/4 cup
  • 30 gm – Custard powder 2 tbsp
  • 1/2 tsp – Baking powder
  • 90 gm /3/4 CUP – All purpose flour


  1. To make Melting Moments / Egg-less Custard cookies preheat  the oven to 180°C.
  2. Line  oven tray with baking paper.
  3. Cream butter for 5 minute using whisk and Add icing sugar and custard powder and mix until combined.
  4. Sift the baking powder and flour together then add to the dough and mix well.wp-16018626201038936850074242966891.jpg
  5. After that roll the dough in a butter paper and make heart shape cookies using cookie cutter.
  6. You may use any shape of your choice .wp-16018626202466257695267777785545.jpg
  7. Place on a baking paper lined baking tray and Bake biscuits for 12-16 minutes or until  the edges are light golden brown.wp-16018626203652078184944905212231.jpg
  8. Let it cool on the trays for 5 minutes before transferring it to the wire rack.
  9. The biscuits will be very soft as soon as you remove it from the oven. Let it cool and it will harden perfectly.wp-16018626199047629750849750363487.jpg


  • This biscuit is mildly sweet, if you are a sweet person then you could increase the icing sugar quantity to 60 gm.
  • The butter should be really really soft. Its the key for the texture of this recipe.
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