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.


  • 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


  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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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.

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


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)


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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Summer, perfect time to indulge in Mangoes. Buy in bulk and try out new recipes using Mangoes in various forms. This my own adaptation of the English Trifle Pudding, using our very own favorite Mango!Layered desserts are my fav both preparing and

Layered desserts are my fav both preparing and eating.I usually make my desserts in a small glass as desserts are mostly had after our heavy lunch or dinner.PicsArt_06-22-07.03.58



Oreo biscuit 10,12 broken
mango flavored Custard Powder – 1 ½ TbspPicsArt_06-22-07.11.05
Milk – 1 ¼ cup
Sugar – 2 Tbsp
Mango – 1 cup (chopped)
choco chips
(Note: 1 cup = 250 ml
Vary the amount of sugar as per your sweet level)
4 small glasses (a little larger than shot glass)





  1. Take ¼ cup of milk and add the mango flavored custard powder and mix well.PicsArt_06-22-10.25.16
  2. Coarsely grind together biscuits, butter and brown sugar in a mixer jar and transfer into a bowl (you can crush biscuit with hands also).
  3. Take ¼ cup of milk and add the mango flavored custard powder and mix well.
  4. Take remaining milk in a bowl and bring it to boil. Once it boils reduce the flame and add the milk custard mixture prepared and sugar.
  5. Stir well continuously till the mixture thickens. Remove from flame and allow it to cool. Now custard is ready (The custard prepared should have medium thick consistency. Refer the packet you are using to decide on the amount of custard powder required. Also, keep in mind that custard thickens further once it cools)
  6. Cut the mango into small pieces. Add sugar if you want to increase the sweetness and mix well.
  7. Take 3-4 short glasses Spread a layer of the biscuit mixture into individual glasses and press lightly and put it in the refrigerator for 30 minutes to set.PicsArt_06-22-10.26.19
  8. Put a layer of prepared custard on the top of it.PicsArt_06-22-10.27.18
  9. Put a layer of mango pieces on the top of it.PicsArt_06-22-10.28.22
  10. Repeat the above 3 layers so as to fill the glass. Garnish with Mango Rose and grated chocolate or choco chips. Chill it for 2-3 hrs and serve cold. Enjoy!!!!PicsArt_06-22-07.05.33



  • You may use vanilla flavor custard powder with mango pulp.


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Celebrating my daughter’s result.She got 95. 27%in class 7th ..I am very happy for her.I always make cakes to surprise her but this time I made her favorite dessert.When she saw my creation she was really happy.

So, Let’s enjoy my celebration dessert.PicsArt_1490144963979

Trifle is a great dessert to use leftover cakes, brownies or muffins!
Trifle pudding is one of those rare forms of desserts that is liked by almost everyone!
It has the perfect combination, of jelly, fruits, sponge, and custard! It’s the perfect spring time dessert.I like my trifle with lots of strawberries and bananas in it.PicsArt_1490144897992
Well, I have been making this kind of dessert with different fruits and puddings for years, but I didn’t know that it has a special name. When searching for English translations of some ingredients in this dessert, I found that it is called trifle. I loved this name! I would call it layered pudding or something if I hadn’t found this name.


1 pack of vegetarian jelly ( strawberry flavor)(I used weikfield )PicsArt_1490097625929
Water as mentioned on the jelly pack
Plain sponge ( store-bought or you can make it yourself, check the recipe here ) The cake should be enough to create a 1 1/2 inch deep layer!
2 fresh bananas
1cup Chopped grapes
1 cup fresh strawberries
1 1/2 cup milk
11/2 tbsp instant vanilla custard powder(eggless)
2 tbsp sugar
1/2 tsp cinnamon powder
Whipped.cream 1 1/2 cup


  1. Prepare the jelly as mentioned on the pack. If making individual portions pour into the cups till it makes a 2-inch deep layer.( If making a big serving pour into your pudding bowl.)PicsArt_1490097687333
  2. Allow it to set.
  3. For individual servings cut the sponge into small pieces. Otherwise, keep it whole. Arrange on a deep tray and spoon the sugar syrup on the sponge. Allow it to sit.PicsArt_1490098625012
  4. I used the Eggless malai vanilla cake Recipe here…Eggless Malai Vanilla Cake. Cut with the help of cookie cutter.
  5. For the custard, add the custard powder to 1/2 cup milk. Bring the remaining milk to a boil. Add the sugar and cinnamon and stir until the sugar dissolves. Pour the custard powder mix and whisk well. Let it simmer for 1 minute.PicsArt_1490112394809
  6. Set aside and let it cool.PicsArt_1490112428731
  7. Cut the fruits into thin slices and keep aside.


  1. Once the jelly has set and is firm to the touch, arrange the sponge on the jelly.PicsArt_1490112359552
  2. Whisk the cooled custard and put in the glasses with the help of icing bag or spoon.PicsArt_1490112468770
  3. Follow it with a layer of the sliced fruits(banana, strawberries, and grapes).PicsArt_1490112860380
  4. Take the Whipped cream and spoon into an icing bag fitted with a star nozzle.
  5. Using the icing bag create a swirl of the whipped cream on the fruit layer.PicsArt_1490112799968
  6. Let it cool in the refrigerator for an hour. Decorate with some fresh strawberries. Serve chilled



  • It can be made for individual servings in a glass, or as one big dish (to divide later) in a big pudding bowl.
  • You can use any fruits of your choice.

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Watermelon Jello Slices

Kids loves jelly very much. For their  I always make jelly with new presentation ideas. This time I made it with Watermelon . These are great on a hot day!

So beat the heat and party on with Watermelon jello slices!

1 small watermelon
Weikfield watermelon jello mix
3cup of boiling water
large spoon


  1. Using a large chef’s knife, cut the watermelon into two equal halves, lengthwise.270
  2. Use your knife to slice all the way around the perimeter of the watermelon flesh, about an inch from the rind. Be careful not to pierce through the skin, as this will lead to your Jell-O leaking out.271
  3. Then use a kitchen spoon to scrape out the rest and create a smooth bowl with roughly 1/2-inch red watermelon flesh left on the rind.
  4. Line two small, rimmed baking sheets with paper towels in a way that creates a bed for your watermelon bowls. The idea is to create enough support to keep the watermelon bowls from rolling at all while they’re in the fridge. Put one bowl in the center of each tray and set aside.
  5. In a large mixing bowl, combine the jelly crystals pack and premix .
  6. Boil 3 cups (500ml) water in a vessal .allow it to cool for 1 min.
  7. Pour the hot water in to the bowl containing the weikfield jelly crystals and premix.Stir until completely dissolved.
  8. Pour the Jell-O mixture into the watermelon bowls, dividing evenly.
  9. After 30 minutes Carefully place the Jell-O filled watermelon bowls in the fridge, and refrigerate. Serve cooled.272
  10. When Jell-O is set, cut each half into 1-inch slices, crosswise, then cut each slice into 2–3 wedges, and serve.

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No-Bake Pineapple Tart

This tart I specilly made for my daughter .she loves Pineapples, so I made it with pineapples.


25 Oreo biscuits
50 gms melted butter
300 gms semi sweet chocolate or dark chocolate
200ml fresh cream
5-6 canned Pinapple
Whipped cream 2 tbsp for decoration or
chopped nuts (almonds, pistachios, etc),or sprinkles (optional)


  1. Place oreo cookies into the bowl of a food processor and blend until crumbs form. Add melted butter and process until nicely mixed.
  2. Put the mixture into the tart pan and with the back of your fingers press it to form even layer into the bottom and edges of a tart pan. Place it in the fridge to set.
  3. In a pan, heat the cream on low heat for a few minutes to make it hot. Remove from heat, pour over the chopped chocolate and let it rest for 1-2 minutes.11
  4. Stir until dissolved.Pour the chocolate filling over the oreo crust and top it with canned Pineapple and sprinkles.
  5. Decorate with whipped cream.(optional) Keep it in the fridge for at least 2 hours.Serve chilled.

Hurrah! Yummy tart ready..

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