A fusion dessert that is quick and easy to make and you will need just 4 ingredients to make it. It takes only 10 minutes to cook.  Setting and chilling time of 3-4 hrs
Mango Kalakand served with biscuit tarts made with Britania Marie gold biscuit.

Instant Mango Kalakand served in tarts with any cookies or digestive biscuits with a secret ingredient to perk up the taste.. You can call it No-Bake Indian Cheesecake (though it needs some cooking) as this yummy kalakand is made with Indian Cottage Cheese, Mango Puree & White Chocolate.

For Tart base
12 Britania Marie gold biscuit
4-5 tbsp Butter
1/4 tsp Salt when using unsalted butter
For Mango Kalakand
1/2 cup Condensed Milk
1/2 Cup Fresh Homemade Paneer
1/2 cup Mango Puree
2 tbsp White Chocolate
1 tsp Thandai Powder (optional)
Finely chopped Pistachios or Almonds
1 tsp Ghee or Butter


 To make Tarts base

  1. In a food processor, grind biscuits coarsely.
  2. Melt butter, add to biscuits and pulse again till the mixture resembles bread crumbs.
  3. Press the mixture in tart shells. Keep in the refrigerator to chill, till the base is set.
  4. wp-15949149318975825052734994150830.jpg
  5. To make Mango Kalakand
  6. In a non-stick pan, add a tsp of ghee, condensed milk, paneer and thandai powder.
  7. Mix well and start cooking the mixture on low flame. Keep stirring the mixture.
  8. When the mixture starts to thicken. switch off the flame.
  9. Add white chocolate chips, mix well, till it melts.wp-15949149316962775143046255054975.jpg
  10. Keep aside the mixture to cool.
  11. Then add mango puree and mix well.
  12. Transfer to the tart shells and chill 4-5 hrs or till serving,
  13. Garnish with finely chopped pistachios or almonds.



  • If using store-bought Paneer/Indian Cottage Cheese, soften it a bit in lukewarm water if it is hard and crumble it finely.
  • When using fresh mango puree, add sugar accordingly(1-2 tbsp or as required).
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It is no secret that I love pasta and thus I keep try ing to make lots of different variations of pasta every chance I get. I initially started by making Indian style macaroni, then ended up using piri piri masala and let me tell you… it was a game-changer!

Here is homemade spicy macaroni. If you are someone who wants to enjoy their pasta with your Indian spices and a touch of peri-peri, this is for you. This pasta version does not just taste buds- pleasing but also eye-pleasing because of its impressive red colour. Spice up with this delicious treat! Feel free to add more veggies to it if you would like.


2 cups elbow macaroni pasta
1 onion, chopped
6 cloves garlic, chopped
1 small tomato, chopped
1 Capsicum chopped
1.5 tsp of olive oil
1 tsp cumin seeds
1/8 tsp asafetida
½ tsp turmeric powder
½ tsp red chilli powder
1 tsp cumin-coriander powder
1 tsp Piri Piri masala
½ tsp oregano
½ tsp red crushed pepper (optional)
Salt to taste
Pepper to taste
Half of lemon, juiced
5-6 sprigs cilantro, chopped (optional)
Basil leaves chopped


  1. Cook the pasta according to packaged directions.
  2. In a pan, heat some oil then add cumin seeds; once the cumin seeds start to splatter, add the asafetida then add onion and garlic immediately.wp-15899061198316731161811264240822.jpg
  3. Let it cook until the onions are translucent, around 2 minutes. Then add the capsicum and let that cook for another minute.
  4. Add tomatoes, all the remaining spices, and a splash of water. Let the spices cook for a minute, then add the cooked pasta. Add more olive oil if the pasta seems dry (you can also add a ladle of the pasta water to marry everything together.) Mix everything well.wp-15899061200247713344474381654917.jpg
  5. Turn off the heat then add lemon juice and chopped cilantro (if using)
    Serve hot!


  • You can use any pasta you like or have on hand.
  • I use the  Key brand Piri Piri Masala
  • You can add cheese to this if you like.
  • Taste the salt before adding more as the Piri Piri masala and the pasta water will have salt in them.
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The festive season has already begun with Holi just here.
I have some Indo-fusion desserts to share with all of you to make this Holi fun and delicious.

Innovation is the key in the world of fusion.
The first recipe   “Kesar Badam Cupcakes with coloured thandai flavour Frosting” is an innovation in sweets.
This international dessert tastes so good in its desi version. It is a cupcake no doubt, but it is packed with Indian flavours.
The saffron and almond flavour in the cupcakes just takes it to the next level.


Almonds (soaked, peeled and chopped) – 20
Saffron strands – a pinch (soaked in 1 tbsp warm milk)
All-purpose flour – 1 cup
Baking powder – 1 tsp
Butter – ¼ cup (Instead of using oil, you can use ½ cup butter or vice versa)
Vegetable oil – ¼ cup
Condensed milk – ½ cup
Curd/yoghurt – ¼ cup
Almond essence – few drops

For the Thandai frosting:
2 tsp thandai powder
Food colour
red, yellow, blue, green


  1. Preheat oven at 180-degree celsius.
  2. Line a cupcake mould with cupcake liners.
  3. First of all, soak saffron strands in warm milk and keep aside, also chop the almonds.
  4. In a mixing bowl, take condensed milk, curd, butter, vegetable oil, almond essence and whisk till well combined.
  5. Now sift in the flour, baking powder and fold lightly until entire flour is well combined.
  6. Add in the chopped almonds and soaked saffron strands along with the milk. Combine well using a whisk or spatula. The batter is now ready.wp-15838258412338696014662876366914.jpg
  7. Fill each cupcake cavity with one scoop full of the batter. The mould should be ⅔ rd full leaving space to rise.
  8. Bake them for 15 minutes at 180-degree Celsius or until a skewer inserted in the centre of a cupcake comes out clean.
  9. Once done, keep the cupcakes on a wire rack to cool.
  10. To make the Frosting: inTake whipped cream in mixing bowl and add thandai powder to it.
  11. Transfer the prepared frosting with colours into a piping bag with a nozzle of your choice and pipe on the cupcakes, once they are fully cool.

    Ta-da! Your cupcakes are ready to eat.

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Thandai is synonymous to Holi and so instead of making the drink this time, you can surprise your friends and family with this delicious dessert. Here is how to make Blueberry Thandai Phirni.

This Thandai Phirni is a twist on the traditional Phirni recipe which is a rice pudding and making it very Holi-ish by adding some Thandai Masala Powder & crushed blueberry to it.

1 tsp Ghee
1 and 1/2 litre Full cream milk
3 tbsp long grain basmati rice
15-20 Saffron Soaked in 2 tbsp milk
3 tbsp Thandai masala powder
1/4 cup Sugar
1/ 2tbsp  crushed blueberries
1/2 tbsp blueberries for decoration


  1. Wash the rice and soak in enough water for 30 minutes.
  2. Drain the water and grind in a blender to make a coarse paste.
  3. Heat ghee in the heavy bottom pan. Add milk.
  4. Once the milk comes to a boil, simmer the heat.
  5. Add ground rice, thandai masala powder and saffron soaked in milk and cook on
  6. low heat till the milk is reduced to half and the phirni has thickened.
  7. Now add crushed blueberries.
  8. Keep in mind that phirni will thicken some more once cooled.
  9. Transfer the phirni in small bowl and chill in the refrigerator.
  10. Garnish with some coloured sugar and blueberries.
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Gulab Jamun Custard (A Fusion Indian Dessert)

Gulab jamun custard is a milk based sweet and a fusion sweet/dessert. Gulab jamun is soft milk balls soaked in sugar syrup and in this fusion version, Jamun is served with custard and garnished with praline / chikki.

I’ve always liked fusion desserts, so this summer I made this delicious Indian- flavoured custard.

picsart_04-30-074459559414767592920.jpgINGREDIENTS :

Mini Gulab Jamun (Homemade ) recipe…DIL JAMUN ❤(Heart-Shaped Gulab Jamun )
Nut Brittle ~ Praline ~ Chikki

Custard Ingredients:

3 cups Milk
3 tbsp Custard Powder
¼ – ⅓ tsp Cardamom Seeds, powdered
5 – 6 tbsp Sugar (to taste)INSTRUCTIONS:

  1. Take 2 – 3 tbsp of milk in a bowl, add custard powder, cardamom powder to the bowl and make a fine, lump-free paste. Keep the paste aside.1526990280639
  2. Take remaining milk in a saucepan and bring it to a boil.1526990362630
  3. Reduce the flame, add some hot milk to custard paste, mix well and pour it back into a hot pan of milk, stirring constantly.
    Cook/simmer for few minutes until custard thickens and coats the back of the spoon.1526990512158
  4. Keeping aside a tbsp of sugar, add sugar to custard and mix until it melts into the custard.
  5. When desired consistency is reached, turn off the flame. Mind you, custard thickens when it cools.
  6. Crumble brittle/chikki to small pieces.
    Take custard in serving bowls, add gulab jamun and top it with broken chikki.


  • Sprinkle remaining one tbsp of sugar on custard and let it cool. Sugar will melt and prevent the custard from forming a thick layer on the surface.
  • When the custard is cool, refrigerate until ready to serve.
  • Since custard is served with jamun, which is soaked in sugar syrup, I went a little easy on the sugar.If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @Asthas_kitchen  using the hashtag #Asthaskitchrn and stay connected* I would love to see your creations from my space!!
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Hey Foodies,

Festival of colours is all here, wishing you a very Happy Holi! May God fill your life with all the colours!

Okay, Let me the history of the festival. In this festival of colours, why only play with colours? Let’s make a few colourful desserts which are easy to make.

Shrikhand is an Indian sweet dish made of strained yoghurt. It is one of the main desserts in Maharashtrian cuisine. To prepare shrikhand, yoghurt is tied in a muslin (malmal) cloth and left under pressure to drain.

I simply love to prepare this yummy dessert, these days anytime I crave for.

Shrikhand Variations

There are many different ingredients that you can add to this sweet and create different flavours of it.

I love to make Kesar Shrikhand as I can easily find the ingredients (Kesar and Elaichi) in my home throughout the year, so it gets easy to prepare this dessert.

Mango Shrikhand is also popular as Amrakhand and I recommend that you must try it, this mango season.

As the Holi festival is coming,  so I thought to make something colourful. That’s were this flavoured shrikhand came to my mind.

Here I tried some unique fusion version of shrikhand …

Black Grapes Shrikhand

Here’s the recipe.BLACK GRAPES  SHRIKHAND 
Green Grapes Shrikhand 
Here’s the recipe..BLACK GRAPES  SHRIKHAND 
Cranberry Shrikhand 
here’s the recipeCRANBERRY SHRIKHAND 
Blueberry Shrikhand
 here’s the recipeCRANBERRY SHRIKHAND 
Strawberry Shrikhand
Mango Shrikhand
here’s the recipeMANGO SHRIKHAND
Try this colourful and Flavoured Shrikhand for your Holi. 

Tips to make the best Shrikhand:

  1. Try to use homemade fresh curd to make chakka. Store bought is usually sour and then your Shrikhand will not turn out good.
  2. After pouring the curd in muslin cloth, keep the bowl with the strainer in the refrigerator and let it hang inside the refrigerator. It will prevent the curd from turning sour.
  3. Don’t hurry up the process of removing the liquid from the curd. A good Shrikhand is thick and creamy and not watery.
  4. Add the flavouring in the Chakka only when ready to eat.
  5. You can skip adding saffron in the recipe and make plain one too.
  6. Only add powdered sugar to the shrikhand. If you add normal sugar, it will not dissolve properly and will come in your mouth. To powder the sugar, add it in a blender and blend until smooth.
Wishing one and all a happy and colourful Holi!Thank you for stopping by and reading this post! I hope to see you again soon 🙂


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