AATE KA HALWA / AATE KA SHEERA

Atta halwa is one dessert which I grew up eating as my grand mom made it very often in her kitchen.

It’s a simple dessert made with atta (whole wheat flour), sugar and ghee. You only need these 3 basic ingredients to make atte ka halwa. This quintessential Indian dessert was a favorite growing up!

This atte ka halwa recipe is a Tasty melt in the mouth halwa and taste too good. the recipe is easy to make and can be made for any occasion or any day. It could be celebration, a festival or when you just want to have something sweet.

You can add dry fruits of your choice like almonds, cashews or raisins in the halwa.

I used @california almonds

INGREDIENTS:

  • 1 cup ghee / clarified butter
  • 1 cup wheat flour / atta
  • ¼ tsp cardamom powder / ealchi powder
  • 1 cup sugar
  • 3 cup water
  • 1/4 cup almonds
  • some pistachio
  • rose petals

INSTRUCTIONS:

  1. firstly, in a large kadai heat 1 cup ghee.
  2. add in 1 cup wheat flour and mix well without forming any lumps.
  3. roast on low to medium flame stirring continuously.
  4. after 14 minutes, the mixture will start to turn golden and aromatic.
  5. slowly after 20 minutes, the mixture will turn dark golden brown indicating wheat flour has cooked completely. keep aside.
    Pour 3 cups of water mix well.
  6. be careful as the mixture will splutter.
  7. keep stirring continuously, till the wheat flour will absorb all the water.
  8. Now add 1 cup of sugar.
  9. continue to cook for 5 minutes stirring continuously without forming lumps.
  10. now add ¼ tsp cardamom powder and mix well.
  11. finally, serve atte ka halwa or kada prashad hot or warm.with some almonds and pistachio and rose petals .
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NOTES:

  • Roast the wheat flour on low to medium flame to prevent from browning.
  • Additionally, to get nice texture use coarsely ground wheat flour, however fine atta also works great.

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CHOCOLATE WALNUT PUDDING

An Eggless and Gluten Free Chocolate Pudding which is perfect to satisfy your dessert cravings. Its low in calories and absolutely delicious!!!

I love chocolate puddings and lately I have been trying to do a lot of gluten free and low calorie desserts on the blog. Since most of you have been requesting for desserts which are quick and easy yet a little low in calories, I am trying my best to do so.

This pudding is a life saviour when it comes to dessert cravings. Its low in calories, gluten free, and absolutely delicious.

I used @californiawalnuts here .
Walnuts are an excellent source of antioxidants that can help fight oxidative damage in your body, including damage due to “bad” LDL cholesterol, which promotes atherosclerosis.


INGREDIENTS:

  • 2 Cups Low Fat Milk
  • ¾ th Cup Oats Flour ( or finely ground oats)
  • 2 Tbsp Dark Unsweetened Cocoa
  • ¼th Cup Dark Chocolate ( I used Lindt 75% Cocoa)
  • 2 Tbsp Light Brown Sugar
  • 3 Tbsp Maple Syrup or Honey
  • 1 Tsp Vanilla Extract
  • ¼th Cup Chopped Walnuts or Pecans
  • Grated Chocolate to Garnish

INSTRUCTIONS:

  1. In a non-stick pot, add the Oats flour and roast it for about 2 to 3 mins, just until it changes its colour. Take it out.
  2. In the same pot add milk, dark chocolate, unsweetened cocoa, brown sugar, maple syrup, vanilla extract and let everything come to a boil.
  3. Now add in the oats and let it cook on low flame, stirring continuously, until the pudding thickens. This should take less than 5 mins.
  4. It would look like an oatmeal which I love. I can eat it just like this as its so delicious.Let it cool.
  5. If you are not very happy with the texture..add some milk and blend it to make it more smooth.
  6. Pour it in serving glass and let it chill for about 30 mins.
  7. Top it with chopped walnuts and some grated chocolate.
  8. Your delicious Chocolate Walnut Pudding is ready.
     

 

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CUSTARD JELLY TART

This is one such delicious dessert. The quick biscuit tart base, rather than the regular short crust, is quick and easy, yet doesn’t compromise on the taste. The texture of the crunchy biscuits goes extremely well with the custard, and jelly and fruits.
Its as simple as crushing the biscuits, adding melted butter, pressing it down on a tart tin, then baking it for 5 to 8 mins, which makes the base more delicious and crunchy.

I filled the tart with strawberry  jelly and vanilla custard. One of my favourites in summers is a quick and chilled custard. I have made a regular thick custard for the recipe, which sets really well, once refrigerated.

you can also use my custard creme recipe if you are looking for something more light and fluffy. You can check out the recipe here: CLICK

Finally topped it with lots of fresh fruits  and whipped cream .

I used weikfield custard powder and strawberry jelly for this recipe. https://weikfield.com/

Weikfield is India’s one of the leading brand for pasta ,Desserts and many more products.

INGREDIENTS:

Ingredients for the Biscuit Layer:

  • 1/2 cup Butter (Salted)
  • 3 cups Marie Biscuit , (made into crumbs using a food processor)

Ingredients for the Jelly Layer:

  • 1 Jelly Mix , Strawberry flavoured ( I used weikfield jelly here)

Ingredients for the Vanilla Custard Layer:

  • 5 tablespoons Custard powder
  • 4 cups Milk
  • 1/2 cup Sugar , (extra if you like it sweeter)

INSTRUCTIONS:

Custard Jelly Tart Recipe:

  1. To begin making the Custard Jelly Tart Recipe we will first make the biscuit layer.
  2. Make crumbs of the biscuit using the food processor.
  3. Lightly grease a square 8 inch pan. Combine the biscuit crumbs and butter in a bowl.
  4. Using a flat spatula or a glass, press the crumb mixture into the base of the pan.
  5. Refrigerate the biscuit crust for 1 hour.

 For Custard Layer:

  1. Place the custard powder, milk and sugar in a saucepan and stir well until the flour is dissolved well.
  2. Turn the heat to medium, stir the mixture continuously until the custard begins to thicken. 
  3. Making sure there are no lumps formed.
  4. Once thickened, turn off the heat and allow the custard to cool completely. 

 For the Jelly Layer:

  1. Once the vanilla custard is cooled after it has been prepared, spread the custard
  2. Firstly make jelly about packet instructions and pour the jelly mixture
    on top of the biscuit mixture and refrigerate for 2 hours.
  3. After a couple of hours when the jelly layer is set, pour the custard mixture on top of the jelly mixture and refrigerate for 6 to 8 hours until the jelly has set completely.
  4. You could mix some fruits like pineapple into the custard to add more flavor and taste. 
  5. Once the Custard Jelly Tart is set, cut the tart into small squares and serve.
  6. Serve the Custard Jelly Tart Recipe as a delicious Dessert during Kids Parties along with Cheesy Stuffed Schezwan Pav Recipe and Oreo Milkshake Recipe.
     
     

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RASGULLA RABRI PUDDING

This Mango Rabri with Rasgulla is an  extravagantly rich dessert with a delicious twist to enjoy the evergreen – Roshogolla.

Isn’t it something innovative ? Rasgulla Rabri pudding is a fusion dessert where the soft and spongy rasgullas are loaded over the Delicious Mango Rabri .I always prefer to use mini heart shapes in my recipes so heart shape rasgullas for this type of pudding. The flavor is much more unique and very quick to prepare if your guests are at your door step .

.
Check out my MANGO RABRI Mango rabri and Rasgulla RASGULLA recipe for this .

INGREDIENTS:

  • 5,6 Rasgullas
  • 1 cup mango rabri
  • 1 tbsp pistachio
  • Mango chunks for decoration

INSTRUCTIONS:

  1. squeeze the rasgullas, cut into half and keep aside.
  2. Pour mango rabri in your plate, arrange rasgullas .
  3. Refrigerate for 1-2 hours. While serving, garnish with chopped pistachio and mangoes . Serve chilled !
     
     

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MANGO RABRI

Mango rabri recipe, an easy to make, traditional Indian dessert prepared with reduced milk, mango puree and fragrant saffron that is bursting with fruity summer flavors.

INGREDIENTS:

  • 1-litre milk
  • 100 gms sugar
  • 1/4th tsp cardamom powder
  • Few strands of saffron (soaked in milk)
  • 1 cup mango puree
  • Pistachio and almond shavings

INSTRUCTIONS:

  1. Take a heavy bottom pan and add milk to it. Bring the milk to a boil.
  2. Soak saffron in 2 tbsp milk and keep aside.
  3. Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
  4. Cook the milk for 1/2  hours, until it is reduced to a quarter.
  5. Add sugar, saffron soaked in milk and rose water and cook for another 3-4 minutes.
  6. Pour the rabri in earthen pots for more flavour or else just transfer in a serving bowl.
  7. For the Mango Rabdi puree Mangoes  with 1 tsp icing sugar in processor. Mix this puree in the rabdi mixture. Garnish with chopped Mangoes , pistachio shavings and serve.
     

     

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RASGULLA

“Loved by all, this traditional Bengali sweet Rasgulla has soft and spongy balls made of fresh paneer and dipped in sugar syrup. You just cannot resist have more than one!

INGREDIENTS:

  • 2 Litre low fat milk (Refrigerated overnight, boiled
  • 1/4 cup lemon juice (mixed in 1/4 cup water)
  • 1 tsp refined flour (maida) or semolina
  • 4 cups thin sugar syrup (flavored with cardamom or rosewater or kesar )

INSTRUCTIONS:

  1. Remove whatever cream that forms over the milk.
  2. Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.
  3. Does not matter if you do not use up the whole solution.
  4. Shut off the heat and leave mixture to rest for 5 minutes.
  5. Drain off water and leave the paneer in a colander for at least 4 hours.
  6. Mash paneer very smooth (no grains).
  7. Add the flour/semolina and mash some more.
  8. Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
  9. I am a big  fan of heart shape so make heart shape rasgullas .
  10. I just flattened the balls and make heart shape using cookie cutter .wp-16252098377837765628067746294642.jpg
    The size of this balls  will increase to almost double after boiling in sugar syrup, so remember to make smaller sizes than the rasgullas to end up as.
  11. When it comes to rolling boil, gently drop prepared balls in it. Just put the lid over cooker, do not use whistle.
  12. After about 5 minutes, remove the lid and stir it gently with a spatula.
  13. Again cover it with lid and let it boil over medium-high flame for 7-8 minutes, stir it gently once in between. Remove lid and turn off the flame.
  14. The size of balls has increased to almost double and they are spongy too. They will shrink a little after turning off the flame but it is normal. (If it shrinks too much then its an indication that something has gone wrong)
  15. Transfer them to a large bowl. Cool completely, add crushed pistachios on top and refrigerate rasgulla in syrup until ready to serve !
     
     

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