Makhana Meva Aata ladoo /Phool makhana laddu /Whole wheat flour makhana laduu

Makhana ladoo is a quick and delicious ladoo made with phool makhana,nuts and whole wheat flour.
Phool makhana is a great source of protein, carbohydrates etc. so very healthy for growing kids.
I  have a packet of makhana at my home always, so what’s the harm in mixing it up to create a delicious dish?

Makhana ladoo recipe a healthy ladoo made with phool makhana, nuts, whole wheat flour and sugar .


  • 2 and 1/2 cups phool makhana
  • 1/4 cup almonds
  • 1/4 cup cashews
  • 1 tbsp goond  edible (gum) (powdered)
  • 1 cup whole wheat flour
  • 1/4  cup ghee
  • 1 cup powdered sugar


  1. Add 2 tsp ghee, dry roast makhana till crisp.Break and check if its crisp.Powder it coarsely and set aside.
  2. In the same pan Add almonds and cashews.Roast till brown spots appear.
  3. Keep them aside and allow to cool down to room temperature and then grind into a coarse powder.wp-15996571127412848669534578664081.jpg
  4. Roast the Whole Wheat Flour (Gehu Ka Aata) with ghee over very low flame for 25 – 30 minutes stirring it continuously till it gets a nice golden brown color and you can sense a nice aroma of roasted flour coming out of the pan. (Remember after 20 minutes flour (aata) will have a tendency to get burn so be careful and don’t over roast it).
  5. Sprinkle powdered goond over roasting atta 1 tsp at a time when roasting is completed properly
  6. Saute the flour for next 2-3 minutes.
  7. When roasting is completed properly
  8. Add all the nuts and Makhana powder mix well.wp-15996571129641400077251382292946.jpg
  9. Switch off the heat and let the mixture come to room temperature, then add powdered sugar and mix very well. (You don’t add the powdered sugar  when the mixture is hot otherwise  heat will cause sugar to melt and caramelize and that will spoil the texture of laddoo).
  10. Grease your hands with a little Clarified Butter (Ghee) and start binding the ladoo.
  11. Do not cool down the flour completely, keep it a little warm, it will help in binding the Ladoo easily.
  12. Bind all the ladoo in the same way and keep them in a plate.
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Coconut is such a versatile flavor and can be used in savory or sweet dishes. This simple and easy coconut cake recipe makes a delicious cake using desiccated coconut from scratch that you can whip in five minutes.


Rich and spongy cake recipe made with desiccated coconut and plain flour. it is an ideal dessert cake recipe which can be made and served for celebrations or occasions. it is very easy and simple cake to make without any fuss and can be stored and preserved for couple days.


I used whole wheat flour here, you can use all purpose flour ( maida ) too.




Whole wheat  flour  1 & 1/4 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Butter 1/2 cup
Sugar  3/4 cup (take ¾ cup granulated sugar and the powder
Desiccated coconut 3/4 cup
Milk 1/2 cup
Curd 1/2 cup
Vanilla extract 1/2 tsp
Handful of desiccated coconut for garnishing the cake
1 cup whipped cream
Cherries and sprinkles for garnishing the cake



  1. Preheat the oven to 180⁰C and prepare the baking pan.
  2. In a bowl, mix 1 ¼ cup flour, 1 tsp baking powder and ½ tsp baking soda
  3. . In another bowl take ½ cup butter. Add ¾ cup sugar (powdered after measuring) to it and cream the two using a wooden spoon. Add ½ cup curd and cream the butter, sugar and curd. add ½ tsp vanilla extract and ½ cup milk and mix.wp-15990467987226676346513114321178.jpg
  4. Add the flour mix to the wet mixture.
  5. Add ¾ cup of coconut. Fold it in gently.
  6. Pour the batter in the prepared pan. Level it and pat it twice. Put some tutti fruity and almonds.(optional)
  7.  Bake at 180⁰C (160⁰C in case of fan oven or convection oven) for 40-45 minutes or till the cake is done.
  8. Once it is baked, take it out, cool, de mould, cool completely .wp-15990467989393685952771831781844.jpg
  9. Now cover with whipped cream and then
  10. Garnish with coconut and cherries and serve or eat .wp-15990467992108530999199377797716.jpg
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It is very easy recipe using beetroot, milkpowder and nuts, coconut ,sugar. These modaks make a great treat to sharw with family and friends .

Traditionally Modaks are made with rice flour and coconut filling. But now a days different varieties of Modaks are being popular among people. So I made this special Beetroot Modak. It’s really very easy and scrumptious Modaks.


  • 1 tsp ghee / clarified butter
  • ½ cup milk
  • 3 tbsp beetroot puree
  • 1½ cup milk powder
  • ½ cup powdered sugar
  • 2 tbsp desiccated coconut
  • ½ tsp cardamom powder
  • oil, for greasing mould
  • 2 tbsp cashew / kaju, chopped
  • 2 tbsp almond / badam, chopped


  1. Firstly, in a kadai heat 1 tsp ghee and add ½ cup milk.also..
  2. Add 3 tbsp beetroot puree.stir well making sure everything well combined..
  3. Now add 1½ cup milk powder keeping the flame on low, stir continuously. the mixture starts to thicken.
  4. After 13 minutes, the mixture starts to separate from the pan.wp-15988435527901769100361776275493.jpg
  5. Keep mixing until it forms a lump. finally, instant beetroot mawa is ready. transfer to a bowl and allow it to cool slightly.
  6. Now add ½ cup powdered sugar,  ½ tsp cardamom powder and mix well.
  7. Form a non-sticky dough by combining well.wp-1598843552984349216853045239619.jpg
  8. Grease the modak mould with ghee to prevent from sticking.
  9. Stuff the mawa mixture into the mould. Also, place 1 tsp of dry fruit mixture in the centre.
  10. Close tightly and scrape off excess mixture.
  11. Unmould the modak gently without breaking finally, Modak is ready to be served.



  • Firstly, in place of instant mawa you can also use store brought mawa.
  • Additionally, stuffing dry fruits in between gives a crunchy bite to modak.
  • Also, cook on low flame to prevent from burning.
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Delicious and nutritious!
A joyful bite for the joyful celebration of Lord Krishna’s Birth.

Janmashtami Special Recipe Dhania Panjiri Prasad Recipe for you all. This Dhaniya Panjiri recipe is quite popular in Janmashtami in India, but you can also make dhaniya panjiri in regular as it is very much healthy. It is not that much heavy as compared to other panjiri and will give many health benefits. Learn how to make Janmashtami special panjiri at home. Try my Janmashtami Special Dhyaniya Panjiri Recipe at home and I am sure you will love this. Share it with your friends.

In my childhood days, we all use to go to all the Krishna temples( Bhagwan kojhula julne). I used to be up till midnight to get the Panjiri Prasad, Krishna Ji’s birthday used to be just the excitement used to be on a whole different level. This year, even though I can’t go to the temple, I prepared this Panjiri for my kids to enjoy.

Coriander Powder (Dhaniya) – 150gm
Sugar Powder- 100gm
Small Cardamom – 5
Cashew Nuts- 15 (Chopped)
Almonds- 15 (Chopped)
Dry Coconut- 1 Cup (Grated)
Raisins (Kishmish)- 5 gm ( optional)
Clarified Butter (Desi Ghee)- 2tbs
Gond ( edible gum ) 1 tsp


  1. It is a simple and quick recipe, but with that, it is very much healthy!!
  2. Firstly heat up half of the desi ghee (clarified butter ) in a pan and fry gond on medium flame and take aside.wp-15971677735823388899667803191538.jpg
  3. After that take it out in a plate or bowl, and after it gets cool crush them with hands.
    Now in that ghee only roast cashew, almonds and dry coconut on low flame for 2-3 minutes. I usually use chopped dry fruits but you can also grind them. Now transfer them also in a plate.
  4. After that put rest of ghee in pan and roast coriander powder (dhaniya) in it and roast it on low flame.
  5. Roast dhaniya for few minutes till it changes its colour and starts spreading its aroma. At the time of roasting add cardamom seeds to it so that its aroma also get locked in it.
  6. After roasting it transfer coriander powder to a mixing bowl and add everything else into it, sugar powder, cashew, almonds, dry coconut, and gond.
    Mix them all properly and our Janmashtami special Dhaniya Panjiri is Ready


  • Taste your nuts before toasting. Rancid nuts will spoil the whole recipe.
  • If you want you can add Foxnuts and rasin too.
  • Bitter taste in Panjiri? If coriander powder is not roasted well, it will leave a slightly bitter taste. The key to avoiding bitter taste is to cook the coriander powder until it turns darker in shade and begins to emit a nutty aroma.


Sattu hearts
Sattu hearts made with the roasted chana dal flour are highly nutritious and healthy apart from being the absolute tasty sweet treat they are!
These healthy peda/ hearts need just 4-5 ingredients and 10 mins of your time to make and do not require any expert skills if you happen to be a beginner.

Sattu flour(i.e. Chickpea flour or Bengal gram flour is very new to me, I have literally never used it in a recipe. Every year one of my relatives send sattu for the kids and they relish it, so I decided to try it out myself this time.

In this recipe, I use ghee from amrutumindia magic element that made my sattu hearts amazing.

Sattu flour – 1 cup
Sugar – 3/4 cup
Ghee – 1/2 cup
Cardamom – 4
Cashew nuts – 10
Almonds or badam – 10


  1. In a mixie jar, grind both sugar and cardamom to a fine powder.
    Keep aside.
  2. In a pan, add 1 tsp ghee, roast chopped cashew nuts and almonds to a golden brown, drain into a bowl and keep aside.
  3. Add the remaining ghee and let it melt. Reduce the flame completely.
  4. Add sattu flour and cook for 2-3 mins stirring continuously with a spatula.
  5. Take the pan off the stove and let it cool down to room temperature.
  6. Add powdered sugar, roasted nuts to sattu mixture and mix to combine well a slight rub with your hands.
  7. After some time the mixture becomes very light; this is the right time to make hearts out of the dough
  8. Take a small portion, the size of a golf ball and roll between your palms and make hearts using a cookie cutter to make Sattu hearts.
  9. Decorate with Kesar tika and dry fruits.
  10. Arrange on a plate one next to the other.
  11. Sattu hearts is ready to serve.
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Moong Dal Halwa is Rajasthan special. It is prepared during Holi, Diwali and other occasions too. This halwa takes a lot of time so you need patience and time but the end result is worth it, so tasty and delicious.

My sister in law makes amazing Moongdal halwa and I really wanted to learn how to make it. And yay, I did it, from her recipe.

For this code “ASTMAH” to avail your discount on purchasing organic items.


Yellow Split Moong Dal – 1/2 cup levelled
Sugar – 1/2 cup heaped
Ghee – 1/4 cup melted(1/8 cup +1/8 cup)
Water – 1 1/2 Cup
water 1 cup for sugar syrup
Almonds -few
Pistachios – few
Saffron – few strands

  1. Soak moong dal in water till immersing level, soak for at least 2 hrs. Drain water, transfer to a mixer jar.
  2. Grind it to a semi-fine paste not too coarse or not too fine.
    Sprinkle little water if the mixer gets stuck up, but do not add more water.
    Set aside.
  3. In a saucepan add sugar and water along with saffron. Bring it a boil stir well until sugar completely dissolve till one string consistency(chashni) and set aside to cool.
  4. Now in another pan, take 1/8 cup of ghee, add moong dal paste keep stirring in low flame. It will become dry.wp-15950516103136315734593906083703.jpg
  5. It will look like putty, this will take at least 20mins in low flame. Keep stirring. At this stage, the raw smell should have gone and it will give a roasted nutty aroma. This is the right stage, add water.
  6. Keep stirring without any lumps. Let it boil for 2mins.
  7. It will start to thicken, keep cooking. Add remaining ghee(1/8 cup) a tbsp at a time
  8. Now, add sugar syrup and stir until halwa absorbs the syrup.wp-15950516105192170493554708876362.jpg
    Keep cooking and adding ghee, at one stage it will leave the sides of the pan and form a lump, this is the right stage. Switch off. It will thicken further after cooling down.
  9. Serve hot/warm.
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