Chocolate cake with chocolate ghee spreads from @epigamia.official ×@deepikapadukone
Totally crushing 

 over these amazing Chocolate ghee spreads from @epigamia.official .These ghee spreads are sinfully delicious, preservative free and withput palm oil .Bliss in every bite .

I tried 2 variants:
Dark chocolate Orange And
Chocolate Caramel

I personally loved the combination of chocolate and orange, works well for me.


  • 3/4 cup All purpose Flour/Maida
  • 1/2 cup Cocoa Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • pinch of Salt
  • 1/3 cup Oi l
  • 3/4 cup Castor Sugar
  • 1/2 cup Hung Curd / Yoghurt
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Milk
  • 1/2 tsp Vinegar
  • 1/4 cup epigamia chocolate ghee spread


  1. Measure all the dry ingredients and whisk it.
  2. Using a whisk, beat oil and sugar till mixed.
  3. Add hung Curd and vanilla extract & chocolate spread
  4. Mix Milk and vinegar, let it stand for 5 min.
  5. Whisk dry and wet ingredients together. Mix well till incorporated.
  6. Pour it in a loaf pan or 6″ pan and bake it for 20-30 min.
  7. Let the cake cool down completely before applying cream
  8. decorate with Epigamia chocolate ghee spread .
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Mangoes being in the season, pretty much going in everything and so I made space for sweet mangoes in creamy and nutty paneer Kheer and what can I say about this makeover, Shahi Mango Paneer Kheer turned out marvellous, the creamy kheer turned into an alluring dessert. Mangoes, saffron, nuts and thickened creamy milk works so well with each other and definitely blends and creates a sweet and soothing harmony between flavours!.

Shahi Mango Paneer Kheer became definitely one of my favourite desserts. This dessert of mine is with little variation. During most of the celebrations Paneer Kheer is served and happily devoured by young and old.


  • 1 cup paneer – grated
  • 3 cup whole milk
  • 1 cup single cream
  • 3 cup mango pulp
  • 1 cup sugar
  • 8-10 saffron threads
  • 1/4 cup nuts chopped
  • 1 cup cut mango pieces
  • Pinch cardamom powder


  1. In a heavy bottom pan or kadai combine milk and sugar.
  2. Bring it to boil and simmer for 10 minutes.
  3. Add cream and simmer for another 8-10 minutes.
  4. Now add grated paneer and cook the kheer for another 7-8 minutes or until it gets thicken.
  5. Add cardamom powder, saffron threads and half amount of nuts.
  6. Let it cool completely and chill about an hour in the refrigerator.
  7. Once chilled add mango pulp and mix well.
  8. Once again chill for at least 2 hours.
  9. When ready to serve, take out in a serving bowl and garnish with the mango pieces, nuts slivers and rose petals and chopped mangoes.


  • I have used Alphonso mango pulp, but you can use any variety .
    If your whole milk has a higher content of fat, you may leave the cream. 
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Malpua is an Indian dessert made for special occasions! Fried pancakes flavored with fennel and cardamom are dunked in a sugar syrup.

An exotic pancake dessert snack which is hugely popular for the combination of malpua with rabri.

basically the batter of malpuva recipe varies to region to region and it is prepared with khoya, rabri, evaporated milk, normal milk and even with fruits like banana, pineapple and mangoes. 

this is a simpler version of malpura recipe and in this recipe i have used normal milk and mixed with all-purpose flour or maida

i have used the milk to combine with maida, rava to form thin batter which is then poured into hot ghee or oil. later it is then dipped in sugar syrup which gives it a crunchy and crispy texture.

I made this recipe with pure amrutam ghee .


  • Sugar Syrup
  • 1 cup granulated white sugar 200 grams
  • 3/4 cup water 6 oz/180 ml
  • 4 green cardamoms
  • few saffron strands
  • 1 teaspoon lemon juice

  • Malpua
  • 1 cup all purpose flour
  • 1 teaspoon fennel seeds slightly crushed
  • pinch salt
  • 1.5 cups milk (use warm milk)  more as needed to make thick pouring consistency batter
  • oil or ghee for frying


  1. Malpua
  2. 1 cup all purpose flour
  3. 1 teaspoon fennel seeds slightly crushed
  4. pinch salt
  5. 1.5 cups milk (use warm milk)  more as needed to make thick pouring consistency batter
  6. oil or ghee for frying
  7. Make the sugar syrup
  8. Make the sugar syrup by mixing 1 cup sugar with 3/4 cup water in a pan. Switch on the heat on medium, add crushed cardamom pods and saffron strands.
  9. Let the sugar dissolve, this take around 2-3 minutes. Once the sugar dissolves,  add lemon juice and let the syrup simmer for around 3 minutes more until it becomes sticky.
  10. Don’t look for any string consistency here, simply make the syrup sticky and you will be fine. Remove pan from heat and set aside.
  11. Make the malpua
  12. To make the batter for the malpua, add flour, Add crushed fennel seeds, sugar, pinch of salt and pinch of baking powder and mix well.
  13. Start adding warm milk, little by little and whisk to form a smooth batter. The batter should have no lumps. It should be a thick batter of pouring consistency.
  14. If your looks very thick, add more milk to have a pouring consistency. Let the batter rest for 15 to 30 minutes.
  15. Heat enough oil or ghee in a wide pan on medium heat. You don’t need to submerge the entire malpua in oil. Pour a small ladle full of batter into the hot oil. The batter will form a round shape on its own, you don’t need to shape it. I filled with pan with oil and then added 2 tablespoons ghee to it. You can fry entirely in ghee.
  16. Lower the heat to low-medium and fry the malpua until golden brown from both sides. When you are frying one side, splash oil over the other side (which isn’t dipped in oil) with a spatula so that it gets little cooked too at the same time. Flip and then completely fry the other side.
  17. Remove the malpua from oil carefully, drain the oil.
  18. Dip the malpua in prepared sugar syrup (make sure sugar syrup is warm, if its cold just place the sugar syrup pan on low heat to warm it up before soaking the malpua). Soak each side for 30 seconds.
  19. Remove malpua from the sugar syrup and place on serving plate. Garnish with nuts, edible silver leaves (optional) and serve warm.
  20. Served with rabri .My rabri recipe is here STRAWBERRY RABDI
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This fruit custard with jelly | layered jelly and custard is a delicious dessert, that is so easy to whip up and requires no fancy ingredients! This jelly custard recipe is a simple, eggless, fuss-free preparation, and one elegant looking dessert. If you are in no mood to make a lavish and time-consuming sweet treat for your guests, Try this!! It will not let you down!


  • 2 cups whole milk
  • 3 tbsp custard powder, vanilla flavor, or any other flavor of your choice
  • 3 tbsp sugar or as per desired sweetness
  • 1 Jelly dessert packet
  • 1.5 cups of chopped  strawberries ( You may use assorted fruits,  berries, grapes & kiwis)


  1. Prepare Jelly as per package instructions. Keep it aside to set.
  2. Once it is lukewarm, pour about 1/4 cup in serving glasses or bowl. Add some strawberries .
  3. Keep the glasses slantingly in a muffin tray or use any bowl.
  4. I kept in a rice full plate for the cross jelly look. It’s totally optional.Leave it to set completely in the refrigerator.
  5. To prepare the custard: Dissolve the custard powder in about 1/4 cup of milk (room temperature/cold), mix well to form a smooth paste. Set aside. Boil in the remaining milk along with the sugar in a saucepan.
  6. Add the prepared custard paste in the boiling milk and heat further for 2-3 minutes, stirring continuously.
  7. To avoid the skin on top of the custard, place a parchment paper/ cling wrap on the surface of the custard before it sets. Refrigerate it until further use.
  8. To assemble: pour about 3 tablespoons of the custard over the set jelly, top with some strawberries.

I hope you enjoyed this simple vanilla custard with jelly, presented in a fancy way!
I would love to hear from you if you try it out! Please feel free to share your feedback with photos and suggestions to me at

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Khurme is a traditional Indian sweet snack which is made at home during Holi & Diwali. They can be made at home in a very simple and easy way. Khurme sweet is one of the most basic and traditional Indian sweet. And you need only a handful of ingredients to make it at home.

As you know how much I like heart shape, so here are  my kurme in the shape of a heart .

The recipe for preparing sugar coated shakarparas is divided into 3 steps :

Preparing the dough
Preparing shakarparas
Preparing sugar syrup & adding shakarpara

Asthas_kitchen is presenting the very best of Indian sweets, do make them at home and enjoy the season of festival.


  • 1 cup maida/all purpose floor
  • 1 cup ghehun ka atta/wheat flour
  • 4 tablespoon ghee, melte
  • water for kneading dough (we used slightly less than ½ cup water)


  • 1 cup sugar
  • ½ cup water
  • ghee , for frying



  1. In a wide bowl, mix maida, wheat flour, ghee and knead into a stiff dough adding water gradually.
  2. We used slightly less than ½ cup water for kneading. If you are using only maida, then you will require less water and similarly more water to be added if using only wheat flour.
  3. Once you finish kneading the dough, add few drops of ghee and knead again for few seconds.
  4. Dough should not be soft and smooth. It should be same as that of a puri. Cover and set aside for 15-20 minutes.
    Preparing Shakarparas
  5. After resting time, knead the dough again. Divide the dough into 6 equal parts. Take one ball and roll it into a big round of medium thickness.
  6. Cut the sides so that we get even strips.
  7. Then, make heart shapes using cookie cutter . Prick with a knife.
  8. Heat ghee for frying shakarparas. Fry shakarparas in batches on a low-medium flame.
  9. This will take about 8-10 minutes. Drain on an absorbent paper.
  10. Fry all the shakarparas and let them come to room temperature.

Preparing sugar syrup & adding shakarpara:

  1. To prepare sugar syrup, add sugar and water in a pan and allow to boil. Keep stirring continuously. Once the syrup starts boiling, reduce the flame to low and check the consistency of sugar syrup.
  2. You should have a 1 string consistency sugar syrup. Switch off the flame.
  3. Once shakarparas are cool, add them to the sugar syrup.
  4. Stir continuously so that all the shakarparas are coated well with the syrup.
  5. You will notice that the syrup has started to crystalize.
  6. Remove shakarparas on a plate. Once cooled down completely, store in an ait-tight container.


  • Just make sure that when you add shakarparas to the sugar syrup, they should be at room temperature.
  • Sugar syrup should have 2 string consistency. If the syrup is very thin/liquid then shakarparas will become soggy & soft.
  • Once you add shakarparas to the syrup, stir continuously as the syrup will start to crystalize.


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As spring nears, every Indian household gears up to celebrate the most colorful festival of the year – Holi! With festivities in full swing, you can feel the energy and enthusiasm in the air.

Talking about delicacies, today I am sharing with you a drool-worthy gujiya recipe that is a must-have on Holi. 
I love to create fusion recipes , So in gujiya I added paan and gulkand and made them in my favorite heart shape.

Crispy and flaky traditional Gujiya recipe is rich and delicious. Packed with the goodness of desiccated coconut and dry nuts, its a perfect sweet for any Indian festival. 



  • ¾ cup dry coconut / kopra / desiccated coconut
  • 1/4 cup powdered sugar
  • 1 tbsp poppy seeds / khus khus
  • 5 cashews (chopped)
  • 10 rasins (chopped)
  • 5 almonds (chopped)
  • ¼ tsp cardamom powder
  • 3,4 Paan (betal) leaves chopped
  • 2,3 drop green colour( optional)
  • 1 tbsp gulkand


  • 1 cup maida / all-purpose flour / plain flour
  • salt to taste
  • 2 tbsp ghee (hot)
  • ½ cup warm milk (or as required to knead dough)
  • 1 tbsp thandai masala



  • firstly, in a large mixing bowl take maida and salt to taste & thandai masala.wp-16163365080122370631362098811156.jpg
  • further pour very hot ghee over maida.
  • now rub and crumble the dough well between your hands.
  • furthermore, add milk and knead the dough.
  • further, cover with a moist cloth and rest for 30 minutes. 


  • firstly, in a large mixing bowl take dry coconut
  • further add powdered sugar and poppy seeds
  • further add chopped dry fruits & Paan leaves.
  • then add cardamom powder and gulkand and  mix well.
  • finally, the stuffing is ready to prepare karanji. keep aside.wp-16163365082518582520452151663921.jpg 
  1. now pinch a small ball sized dough and roll it to a ball.
  2. further, roll to a slightly thick puris and cut to a round shape.
  3. .Like a blanket place this rolled out dough over the mouldwp-1616336508479924689078584412824.jpg
  4. Fill the gujiya mixture at the base. Apply water along the edges.
  5. put another puri the top and firmly press the mould- seal the edges.
  6. Using a knife trim off the excess dough and mix it with rest of the dough.wp-1616336508690938435408266896835.jpg
  7. Perfectly shaped gujiya in a mold. This is how the finished gujiya looks like.
  8. All the gujiyas should be sealed properly or they will open up during frying, leaving a mess.
  9. Gujiyas are ready for an oil bath.wp-16163365088453028671746190418448.jpg
  10. furthermore, deep fry the gujiyas till they turn golden brown.
  11. finally, drain over the kitchen towel and serve.

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