Recipe Cuisine: Indian  |  Recipe Category: Sweet

Learn how easy it is to make this Indian sweet recipe at home, mainly made for Festivals.I took 4 ingredients & approximately 30 mins from start to finish! The result is an extremely soft & moist Kaju Katli ️.

I have already posted Kaju katli recipe long back but want to add a new post with stepwise pictures and with some fusion.This time I added chocolate beauty to my Kaju katli.Hope you all like it.


For a perfect Kaju katli you have to learn few techniques i.e perfect sugar syrup, ground cashew, and most important kneading the dough. You have to be careful right from the first step to get perfect melt in mouth katli. Now I am confident to make this sweet again……

Prep Time: 10 mins  Cook time: 20 mins    Makes: 14 pieces


Cashew nuts – 1 cup
Sugar – 1/2 cup
Water – 1/4 cup
Milk – 1 tbsp
Ghee – Just for greasing
Melted Dark chocolate 1/2 cup



  1. Powder the cashews in a dry mixer. You have to be careful here, just grind it in a stretch, don’t stop in between and grind.
  2. You will be sure able to see the powder in the transparent lid, so keep grinding until you get a fine powder.This will not take much time.
  3. Also never grind the cashew which is cold, taken from the fridge, grind it when it is at room temperature. When I ground 1 cup of cashews, I got more than a cup of cashew powder, but I used 1 cup, heaped(like a mountain) cashew powder. There was some 2 tblsp left for me.
  4. Boil sugar in water and keep stirring. Keep little water in a small bowl and just pour few drops into the water to check the consistency.
  5. If you pour few drops, it should lay a fine thread that doesn’t get dissolved in water immediately when you touch. Or you can also check with your fingers to see if it forms a string.1514859902046
  6. At this stage, lower the flame add the powdered cashew and keep stirring.Say for 3-4 minutes in low flame and your mixture gets thick, leaves sides, switch off the flame. Smear your hands with water and test by rolling a small pinch of the mixture in between ur fingers. You should be able to form a non-sticky ball. This is the correct consistency.
  7. Keep stirring in the pan itself with the ladle and the mixture turns more like a dough.When the mixture is still warm, take it to another clean platform/countertop and keep kneading. Mine was a bit dry, so I sprinkled some milk and kept kneading.The dough was grainy till then, but after kneading the dough really became smooth. I used gloves for kneading, so if you get want u can use little ghee while kneading.
  8. Roll the dough into a thin layer and cut it diagonally to make pieces.You can first draw lines lightly with the knife tip and then cut into diamonds to perfect shapes.1514859977181
  9. Take some melted dark chocolate and dip Kaju katlis in it.Refrigerate for some time.
    your chocolate kaju katli is ready ..picsart_11-06-091562998987.jpg


  • I used milk only as my mixture was dry while kneading. If its fine then no need to add milk while kneading.
  • Use less water to make sugar syrup to get the consistency quickly. While making sugar syrup, keep the flame in medium if you are nearing the consistency.
  • If you add cashew powder before the sugar syrup reaches the consistency, then the dough will be sticky. So the sugar syrup consistency is important.
  • Your Kaju Katli is ready now to enjoy! Just melts in our mouth!!


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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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Strawberries are one of my favorite fruits and I often use them in my desserts to add taste and color.
Since it is available for a very short time I always like to freeze some. It comes in real handy for desserts and drinks.
This time I am happier because I have grown my own strawberries at my kitchen garden.PicsArt_1490974151621

One of the most common and must make meetha is Kheer. It is basically a pudding of rice cooked in full cream milk, seasoned and garnished with dry fruits.
But, the cooking ghost inside me always looks for the best twist to be given to the traditional sweets.One such beautiful recipe with a twist that can be made easily at home without any fuss is Strawberry Kheer. Isn’t it exciting!!

Strawberry kheer is one such dessert. Just the addition of strawberries to a kheer takes the taste to an all new level.

Strawberry Kheer tastes best when chilled. The most ideal part of this kheer is that sauce can be prepared a day ahead and assembled while serving.

Do try out this recipe to surprise yourself, your family and friends this season, and I am sure you will like it.


1 cup, strawberries, chopped

5 cups, full cream milk

1/4 cup, rice, washed and soaked for 15 to 20 mins

2/3 cup, sugar, you may add more if more sweet preferred

2 tsp, cardamom powder

Chopped dry fruits and sliced strawberries for garnish


  1. In a heavy bottom pan, add strawberries, sugar and 1/4th cup of water. Bring it to boil, simmer until it reaches thick sauce consistency. Reserve.PicsArt_1491132528628
  2. In another heavy deep bottom pan, add 4 cups of milk. Put it on the heat and bring it to a boil.PicsArt_1490973622780
  3. Once it starts boiling, add rice and mix well. Simmer until it reduces to 3/4th of its original quantity, the rice gets cooked and kheer gets thick.PicsArt_1490973655946
  4. Add half of the prepared strawberry sauce and cardamom powder. Mix well. Simmer the kheer for another 2 to 3 mins.PicsArt_1490973486775
  5. Take it off the heat and cool completely.
  6. Refrigerate the kheer until you want to serve.
  7. While serving to pour the kheer into serving bowls, top it with the spoonful of remaining strawberry sauce in each serving bowl.
  8. Garnish with few slices of strawberries along with some chopped dry fruits.

You are sure to relish the unique and thoroughly enjoyable flavor and texture of this Strawberry Kheer. Serve it chilled.PicsArt_1490974341147

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Choco Carrot Fudge / Burfi is a simple fusion to Indian Traditional sweet Carrot Halwa .. Same delicious Carrot Halwa with awesome taste of Chocolate Ganache.

Carrot halwa is one of my all time favourite deserts, I make it more often than any other sweet. I make it in many different ways and each it comes out as tasty as ever. Carrots are a great veg for desserts, anything made out of it tastes delicious.

Every time I search new recipes to impress my daughters and add healthy nutrients to their diet.My elder daughter always likes a new creation of any Indian desserts.So this time this fusion.

Winter is the best season for Carrots. Juicy, Tender, Sweet red Carrots makes this delicacy extremely tasty. Layer of Chocolate Ganache makes it unique .

It tasted awesome and my daughter Nirali who is a perfect taste maker, raised her thumbs on the very first bite.  If you are new for making sweets for the first time, this burfi is definitely an easy sweet to try out. So lets move on to the recipe of carrot burfi –

This is the recipe which I came up with and it turned out to be good..Hope you will love it and let me know how it turned out for you..1485741550540

Recipe adapted..ruchivegkitchen

For Carrot Burfi
500 grams carrots about 4 cups grated carrots (gajar)
1/2 cup Sugar or according to your taste
2 tbsp Ghee (Clarified Butter)
1 cup milk powder or 100 to 105 grams milk powder
1 cup Milk
1 tsp Cardamom Powder
½ teaspoon ghee for greasing pan or tray or plate
1 tbsp homemade malai

For Chocolate Ganache:
1 cup Heavy Cream
1 cup Chocolate
1 tsp butter
1 tsp Vanilla Essence here’s the recipe.
How to make Chocolate Ganache (Truffle)


  1. Rinse, peel and then grate 500 grams carrots. in cup measurement, you will need 4 cups grated carrots.grease a pan or tray with 1/2 to 1 tsp ghee and keep aside.
  2. Mix milk powder and milk nicely. This is the best way to add milk powder in carrots.In a non stick wok, melt Ghee.
  3. Add grated carrots . Mix well and allow it to cook for 4-5 minutes.
  4. Now add Milk +milk powder mixture. Mix well and allow it to cook on medium flame.Keep stiring  continuously.picsart_1485773281451
  5. Cook till milk gets evaporated and it starts thicking.Now add sugar and cardamom powder.As sugar melts, the mixture will be watery.Keep stiring continuously.
  6. When mixture thickens and reduces, no bubbles there in wok, its time to switch off the gaspicsart_1485773357370
  7.  Pour the mixture in greased try . For more densed texture one can cook for more couple of minutes.
  8. Add dry fruits at this stage, if you are adding any. With the help of spatula or spoon, smoothen the top part.
  9. For Chocolate Ganache.. In a bowl take semi sweet chocolate chips or chopped chocolate. Add vanilla essence. In a pan heat heavy cream till it starts bubbling.
  10. Pour hot cream on chocolate and allow it seat undisturbed for 8-10 mins. With a spoon or spatula mix it nicely. Make sure this ganache is smooth.picsart_1485773460584
  11. Pour Ganache on Carrot Burfi. Spread it evenly. Allow it to set for couple of hours. Or one can keep in refrigerator for 1-2 hrs.
  12. Cut in pieces and Enjoy. I used heart shape cookie cutter. One can store in air tight container . Enjoy this winter specialty of India.1485741713619 



  • The recipe of carrot burfi is similar to the way gajar halwa is made. You can use any recipe of gajar halwa and make the barfi. You just need to cook more than what we cook for gajar halwa, so that the sugar cooks more and the barfi sets after cooling
  • This is a quick recipe and does not take much time, apart from grating carrots. the recipe can also be doubled or tripled.
  • One can just avoid chocolate ganache fusion and enjoy just Carrot Burfi alone. Add some Roasted Pistachio , Almonds and cashews.

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I have lot of frozen mango pulp in my refrigerator. I decided to make some dessert out of it which would be different and also an easy one because Diwali time is a busy time and sometimes it seems like there should be 48 hrs in a day.

I read this recipe from Tarla Dalal ji. I made a cooked version of Sandesh. I present my Sandesh in my favorite shape ❤. My family and friends loved my recipe. I am happy to make these cute Mango Sandesh hearts.

Traditionally Sandesh is made with fresh homemade chenna and sugar. I add some mango pulp in this recipe to give a twist. Mango Sandesh recipe, a tasty, easy Indian sweet made with chenna, mango puree & sugar.picsart_1476887832242

Prep time: 20 min Cook time: 25 min


To make chenna or slightly moist paneer:
Milk – 1 1/2 liters
Curd – 3/4 cup, beaten till smooth

For mango Sandesh:
Powdered sugar – 1/3 cup
Cardamom powder – 1/2 tsp
Mango puree – 1 1/3 cups, freshly squeezed mango pulp blended till smooth (I used my frozen pulp for this recipe)
Pistachios or almonds – finely chopped for garnish
Melted dark chocolate for decoration.


  1. Heat 1 1/2 litres milk in a heavy bottomed vessel and bring to a boil.20161019_102405
  2. Reduce heat to low and very slowly add whisked curd and keep stirring continuously.
  3. The milk will begin to curdle and milk solids start forming along with a thin liquid called whey. If the milk is not curdling after adding the entire curd, add 1-2 tbsps of curd to curdle it. Turn off heat.20161019_102812
  4. Immediately add 10 ice cubes to the vessel to stop further cooking of milk solids. Allow to rest for 5 mins.20161019_102855
  5. Take an empty vessel and place a sieve over it. Cover the sieve with a wet muslin or cheese cloth and pour the curdled milk into it. The whey will collect the bottom of the vessel and the curdled milk solids (called chenna) will remain on the top. Set aside the collected whey that can be used to knead chapati dough.
  6. Pour 2 to 3 cups of water over the chenna to wash off any sourness that it might have.
  7. Bring the edges of the cloth on all four corners and gently squeeze the milk solids (chenna) once or twice so that excess liquid is removed.
  8. Tie a knot so that you can hang it at a height for the excess liquid to drain. Set it aside for at least 45 mins. You will have moist paneer or chenna ready to make Sandesh.
  9. Place the chenna on a wide plate and knead it gently for at least 8-10 mins till it forms a smooth mixture. Add powdered sugar and cardamom powder and mix well to combine.picsart_1477325963066
  10. Heat a non-stick pan, add chenna-powdered sugar mixture and cook on very low flame stirring constantly. Since we have added sugar, it will become a soft gooey mixture.
  11. Add mango puree and Continue to cook on low heat till the mixture leaves the sides of the pan. It will become a soft lumpy, dough like mixture.picsart_1477326106238
  12. Turn off heat and place the mixture on a greased plate. Allow cooling slightly so that you can handle the mixture with your hand.picsart_1477326195316
  13. Knead the mango mixture lightly for a minute and make a small heart shape with cookie cutter.picsart_1477326233781
  14. Decorate with melted chocolate or nuts.picsart_1477326269616
  15. You can refrigerate for a few mins and serve chilled or at room temperature.picsart_1477326307130


  • Once the mixture leaves the sides of the pan and becomes a lumpy turn off the heat. If you allow the mixture to continue to cook at this stage, it will become hard and rubbery.
  • You can store the mango Sandesh in an air tight container and place at room temperature for two days and in the fridge for 4 to 5 days.
  • You can use ready made chenna too.
  • There are a variety of molds with which one can shape the Sandesh and decorate it with nuts like pistachios, almonds and cashew nuts.
  • You can make a number of variations on the basic Sandesh recipe by flavoring it with rose, strawberry, pineapple, saffron, cocoa powder (chocolate Sandesh).


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