When life gives you many reasons to celebrate…, pray and make a SWEET.PicsArt_10-15-11.29.28.jpg

Diwali is coming and so I remain very busy with the preparations. It is quite a tiring task with all the Deepawali cleaning, blog writing, cooking, shopping, get-togethers, and much more.In all these tiring tasks baking acts as a stress buster for me …
So, I made these red velvet Diwali special cupcakes with chocolate toppers.PicsArt_10-15-12.20.11.jpg

This makes 1 cake or 14 regular cupcakes or 30 mini cupcakes.Kids enjoyed the cupcakes.

Kids enjoyed the cupcakes.
You all can make for(maybe) a Diwali party or get together
Enjoy and a very happy Diwali.


Recipe courtesy …vibha bhutada

1 and a half cup Maida
1 tbsp cocoa powder
1 tsp red food color
1 cup powdered sugar
1 tsp baking powder
Half tsp baking soda
A pinch of salt
1 cup milk (warm)
1 tbsp vinegar
1/3rd cup melted butter or oil
2 tsp vanilla essence



  1. Preheat the oven to 180°C for 10 minutes.
  2. Mix the milk with vinegar and keep aside for 5 minutes. The milk will curdle to form buttermilk. This makes the cake spongy.1508001766867
  3. In a mixing bowl sieve all the dry ingredients together – maida, sugar, red food color, cocoa powder, salt, baking powder and baking soda.Mix them well.1508001855107
  4. Separately whisk the wet ingredients – prepared buttermilk, melted butter or oil, and vanilla essence.1508001926838
  5. Add it to the dry ingredients and mix well with a spatula till there are no lumps. You can add more sugar according to your preference.1508002001473
  6.  Now pour the batter into a cupcake mold and bake at 180°C for about 20 minutes or until done. Remove and cool


  1. melt white chocolate.
  2. put in 2  separate bowls and add blue and orange color .
  3. Draw diya designs on a butter paper, use the piping bag filled with chocolate and trace diya designs.1508002086202
  4. decorate with sprinkles. your chocolate diyas are ready …
  5. make some swirl on the top of the cupcake and put this chocolate diyas.

cupcakes ready to enjoy…HAPPY DIWALIPicsArt_10-15-09.37.11.jpg

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This is a very healthy and delicious snack prepared with oats, nuts, and dates.1507396232824.jpg

I made these simple and healthy dates and oats laddu for Diwali .just roast, grind and mix all the ingredients and yummy and delicious laddu’s are ready to offer..

It can be prepared with sugar or jaggery and not much of ghee is needed and it is optional. They are non-sticky while you hold on and slightly chewy and taste good. They can be made absolutely fat free or vegan by eliminating the ghee.

So, from this year, one more item is added to my list of festival sweets. Let’s celebrate Diwali with these soft ladoos.


Prep Time: 10-15 minutes

Cook time: 6-10 minutes




Dates pitted and chopped 10-12
Cocoa powder 2-3 tablespoons
Oats 1 cup
Ghee 2 tablespoons
Walnuts chopped 1/2 cup
Green cardamom powder 1/2 teaspoon
Jaggery (Gur) grated 3/4-1 cup
poppy seeds roasted 1tbsp




  1. Heat ghee in a non-stick pan. Add walnuts, mix and sauté till golden. Reduce heat, add oats and sauté for a minute.1507395403328
  2. Add dates, cardamom powder, mix and cook till dates soften. Add jaggery, mix and cook till it melts on low heat.1507395515760
  3. Transfer the dates-oats mixture in a bowl and mix. Add cocoa powder, mix and cool.
  4. Divide the mixture into equal portions and shape them into laddoos, and roll in poppy seeds.1507395587521
  5. Serving suggestions-For breakfast, dessert, and good as a travel food too
  6. Serve.1507396151074.jpg



  • You can also use almonds, walnuts or any other nuts of your choice.
  •  Adjust the quantity of dates according to your taste.


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one more quick sweet dessert recipe of kheer, that can be made for Navratri, Dussehra, and Diwali.1506327292494

I tasted this dish first at my aunt’s (Kalpana Bhandari) place in a get-together party ..she is one of my best mentors and guides in my cooking journey.

When I  was Invited for a show on IBC 24 a new channel named swad ki rasoi for sharing my Navratri special recipes, I click this recipe for’s the link to my show swad ki rasoi

This is a quick recipe of kheer as you really don’t have to wait for hours to thicken the milk as this is the recipe of kheer with condensed milk which combined with paneer takes very less time to make thick and creamy kheer.
The paneer kheer has been flavored with cardamom powder, saffron.always use fresh milk while making this kheer.   The recipe tastes somewhat like rasmalai with soft succulent crumbled paneer in flavored & sweetened milk.


Course: dessert
Prep. Time:10 minutes
Cook Time:35 minutes
Passive Time: 30 minutes


2 cups milk full-fat whole. 500 ml
100 g condensed milk
½ cup paneer /cottage cheese crumbled, 50 gms of chenna or
8 – 10 strands saffron
1 tbsp sugar
3 to 4 cardamoms green
3 tbsps nuts Mixed (cashew nut, almond, walnut) chopped
Pomegranate pearls for decoration


  1. Take milk in a thick bottomed pan and bring it to a boil on slow heat.PicsArt_09-25-12.29.42
  2. When the milk starts to a boil, lower the heat to lowest and cook it till it starts to thicken up.
  3. Crumble the paneer and keep aside.
  4. Now to the thick milk add condensed milk and one tablespoon of sugar.
  5. Add crumbled paneer at this stage and cook it for 4-5 minutes over low heat. Keep stirring to prevent the milk from burning at the bottom.
  6. Finally, add pounded cardamom and switch off the heat.
  7. Serve this paneer ki kheer warm or chilled as you prefer. We usually chill it for 30-40 minutes in the fridge and serve it garnished with saffron strands and chopped nuts.
  8. Serve paneer kheer hot, warm or chilled .we prefer the kheer to be chilled.The kheer can be had plain and they also taste good with pooris.While serving you can garnish the kheer with chopped dry fruits and fruits.
  9. the kheer can be had plain and they also taste good with pooris.While serving you can garnish the kheer with chopped dry fruits and fruits.
  10. If you decide to make the paneer ki kheer, always try to use fresh milk and paneer, I can’t stress on these enough. In fact, any dessert if you make with fresh milk comes out much tastier.

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Its base has a Rose and cardamom flavor. It is layered with motichoor and cream and topped with motichoor laddoos. PicsArt_09-15-06.36.10

I made this cake for the birthday of my daughter’s friend. Nowadays all her friends demand cake from my kitchen as a birthday gift.

I feel happy to bake for her friends  ..she describes the choice of her friends. This time she said, her friend loves ladoo, hence I made this fusion cake …

everyone liked and appreciate it. This laddo cake idea was super hit in her party.

For this recipe, I used my fav eggless malai vanilla cake idea.I replaced vanilla with rose and cardamom powder.

I got this idea from my facebook group.Thanks, Deeksha Pathak ji for this wonderful idea.



Malai  1/2 cup
Sugar 1/2cup
Refined flour (maida) 1cup
Milk powder 1/2 cup
Baking soda a 1/2
Baking powder 3/4tsp
Salt to taste
Milk 1/2cup
lemon juice 1/2tsp
1tbsp curd
Rose essence (for flavor) 1/2tsp
Cardamom powder 1tsp
Motichoor ladoo 500 gm
Whipped cream, tutti fruity



  1. Preheat the oven at 180°C.
  2. Keep your baking tin ready by greasing and dusting. (I used 6inch tin )
  3. Combine the malai and sugar lemon juice and curd in a bowl and whisk well.Keep aside.
  4. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.1505441638174-1
  5. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.1505441472045
  6. Gradually and alternatively finish the mixture and keep stirring.
  7. The mixture should be of the pouring consistency.
  8. Now add the rose essence and lightly stir again once.
  9. Grease the cake mold and sprinkle little maida into it.
  10. Pour the batter into it and bake in a pre-heated cooker or oven for40-45 minutes.
  11. After 5/10 minutes shift the cake on a cooling rack.1505441590533
  12. Once the cake is completely cooled down, wrap it in cling wrap and keep in the fridge for one hour.1505443369800-1
  13. Prepare whipping cream.(You may add color and saffron )
  14. Take out the cake from the fridge,  cut the layers, soak with sugar syrup and cardamom powder and cream with1505443587300 sprinkle crushed boondi laddoo.
  15. Do crumb coat for the whole cake and again on the sides of the cake apply boondi.
  16. On top, in the middle put some ladoos and make whipping cream roses all around. Or you can go with your choice of decoration.
  17. Enjoy this Indo western fusion cake with beautiful flavors of rose. PicsArt_09-15-06.37.11


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Enjoy this delicious parfait layered with yogurt, apples, and corn flex topping that is ready in 10 minutes – perfect for a dessert /breakfast A sweet apple cinnamon filling alternated with yogurt and corn-flex its the ultimate Apple Parfait.


This parfait I made the first time for my shot glass dessert workshop.Everyone like it and it’s a big hit in my workshop.

Best combination of apple and yogurt.
Enjoy .


4 medium apples, cored and chopped into 1-inch cubes
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla essence –
1 tablespoon lemon juice
3 cups hung curd and 2 tbsp sugar
favorite cereal(honey loop/corn flex /muesli)
or any cookie crumble



  1. Take chopped apples and put in large bowl.
  2. Add brown sugar, cinnamon, nutmeg, lemon juice and vanilla paste, stir and let sit for 30 minutes.
  3. The apples will be sitting in a bowl of sugary liquid.
  4. Take apples and juice and put into a saucepan on the stove. Simmer for about 10 to 15 minutes or until the apples are soft but not falling apart.PicsArt_09-09-09.11.09
  5. The sugar mixture should thicken up a bit. Remove from heat and let cool.
  6. Layer the yogurt sugar mixture(sugar is optional) and cooled apple mixture into 12 shot glasses (less or more depending on the size of your glasses).PicsArt_09-09-10.58.09
  7. Continue until you reach the top of each glass, then sprinkle with the crushed cereal.
  8. PicsArt_09-10-07.45.09



A number of ingredients you need will vary with the size of your shot glasses. I used 4 medium size apples and 3 cups  Hung curd to make 12 desserts. And don’t worry, if you eat two it’s okay because they are mini!PicsArt_09-10-07.43.02


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Ever since I started blogging, I have been experimenting a lot of baking at home. My recent try was this Eggless Tutti Frutti Cookies.I tried it and it came out super good, crisp and melts in the mouth.

Eggless tutti frutti cookies with the colorful tutti frutti in it, which looks like gem stones beautifully in the cookies. Not only it looks appealing, this one tasted also great. My daughters loved it a lot. So this is a perfect snack, be it back from school snack or inside their snack box.


Cookies are my family’s all-time favorite.
when I started blogging, we never brought cookies from the market…

Recipe Source: Sharmi’s Passion


All Purpose Flour (Maida) – 1 cup (135 gms)
Unsalted Butter (at room temperature) – 6 tbsp
Powdered Sugar – 1/2 cup (80 gms)
Tutti Frutti – 1/3 cup
Milk – 1 to 2 tbsp


  1. Powder the sugar and bring the butter to room temperature.
  2. In a mixing bowl, add powdered sugar and butter. Cream this until light and fluffy.
  3. Add maida, tutti frutti and mix well.PicsArt_08-30-08.49.00
  4. Add milk to form a soft sticky dough. Lay a butter paper and roll the dough and form a log. Dust some flour if needed.
  5. Wrap it with a butter paper and freeze it in a freezer for 40 mins.PicsArt_08-30-08.51.37
  6. Meanwhile, preheat the oven at 180C for 10 mins.
  7. Remove the dough logs from the freezer and slice them into thick slices appx 1/2 an inch.
  8. Line the baking tray or a cake mold with butter paper and place these cookies carefully on a baking tray leaving some space in between each cookie. The cookies don’t spread, still, it’s better to follow this step.PicsArt_08-30-08.52.55
  9. Bake this for 15- 20 mins or till you notice the edges turning into light golden brown in color. This indicates that the cookies are done. Transfer carefully to a rack and allow it to cool completely. Transfer it into an air tight container and enjoy it during tea time or any time when you feel like munching 😉
  10. Transfer carefully to a rack and cool it.Store in airtight container.PicsArt_08-30-07.11.45



  • if you don’t get tutti frutti substitute with any dried fruit variety
  • Don’t use a knife with wavy impressions. Always use a smooth finish knife or a plain sharp knife with no impressions to cut the cookie dough log. This results in getting a smooth layer on a cookie.
  • If your cookies are ready sliced and are waiting for preheating time then keep the cookies in the fridge until the preheating time(No need to keep in the freezer.)
  • Check the cookies in regular 10 mins intervals since they turn to burn easily.
  • You can also use a cookie cutter to cut the cookies into any shape as desired.
  • Adjust adding milk to the consistency of the dough. The dough will be sticky so dust flour if needed while rolling them into logs.
  • The cookies turn out crisp when it’s cooled completely.


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