Fancy desserts are getting popular as each day passes by, innovating something fancy or a fusion dessert is the best thing ever done.

An amazing parfait layered with crushed motichoor laddus at the bottom, topped with creamy homemade kheer and the chocolate biscuit.
I do believe the dish looks good if you present them in a creative plating and of course taste matters.PicsArt_07-18-04.56.42

I made this dessert for my niece birthday .she loves boondi ladoos .

I made the kheer at home and have provided the recipe below. For laddus, I used store bought ones, you can make them at home too. PicsArt_07-18-04.55.23

Motichoor Kheer parfait is so good to taste, simple and easy to make.
Here I came up with a fusion one as motichoor boondi with kheer parfait. These are completely eggless parfait and don’t require any baking techniques. So the detailed method of preparation is mentioned below.
For Parties get over regular sweets and try this awesome parfait which is easy to assemble and tastes out of the world.
Try it out and I am sure you all will love it as much as we did.




Motichoor Laddoo – Buy from the best mithai shop  :-)250gms


Kheer (2cup thick)

1tbsp butter

Oreo biscuit (3small pack )



Milk – 1/2 ltr
Mini rice  – 1/2 cup
Sugar – 1 1/2 tbsp
Saffron – a pinch
Cardamom – 2 pcs crushed


  1. To make Kheer, take a thick bottom pan and pour the milk in it and bring it to a boil.
  2. Once boiled, add rice and on a low medium flame reduce the milk till it thickens up and remains ¼ of the original quantity.
  3. Keep stirring at regular intervals, add the sugar and cardamom powder and mix well.
  4. Once it reaches the desired quantity, switch off the flame and let it cool completely.
    Now get ready with the shot glasses or your desired jar to assemble.

The main elements are prepared and time to assemble it now.



Prepare the base:

  1. Place the biscuits in a zip lock pouch, seal and with the help of a rolling pin, crush the biscuits to a fine powder. Alternatively, process the biscuits in a food processor until they turn into a fine powder.
  2. Put the biscuit powder in a mixing bowl, add the room temperature butter and mix with your finger tips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder. Alternatively, make this in a food processor.
  3. Press this mixture over in the shot glasses.PicsArt_07-17-05.29.43
  4. Crush a motichoor laddoo and press it tightly with a spoon.PicsArt_07-17-05.32.18
  5. Pour a layer of kheer on it and tap it once so that its all settled.PicsArt_07-17-05.35.52
  6. Sprinkle some pistachio.
  7. Top it with just a little size laddoo.PicsArt_07-18-04.57.42



  • Here I have preferred the shot glasses, but any other variety of glasses can be considered. Whatever may be the type of glass, the layering should be visible.

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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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Desserts are a vital part of my life, you may have realized it by now if you are a regular reader of my blog.
What I have today is a dessert of course and a dessert very close to my heart because it is made up of Gulab Jamun which happens to be my favorite Indian sweet.
I have always been fascinated towards shot glass desserts which have become widely popular off late.

last weekend my sister-in-law’s family came for lunch at my place.Their choice is Indian food. So, I decided to make this dessert with gulab juman in very special shot glasses.PicsArt_1492745282663

I used rose flavor cake for this trifle, and whipped cream, I avoided custard highlight gulabjamun..I am happy everyone liked it and also appreciated my dessert presentation idea ..happy me.

Make these for your kids or any social gathering at home or for any festival as this recipe gives an Indian touch too.PicsArt_1492745249284

Prep time 15 mins Total time 15 mins


Sponge cake crumbs (any sponge cake will work) – ½ cup / as required
(I used rose flavour cake recipe here Eggless Rose Flavour Pink Cake )PicsArt_1492745386813
Gulab Jamun (cut in halves ) – 4 / as required (DIL JAMUN ❤(Heart-Shaped Gulab Jamun )PicsArt_1492745468384
Sweetened whipped cream – 1 cup / as required
heart shape sprinkles for decoration


  1. Arrange for trifle glasses /shot glasses/any see through glasses and start assembling the dessert.
  2. Start with pressing the cake crumbs as the first layer.PicsArt_1492745415337
  3. Now use a piping bag to pipe out the whipped cream this will be the second layer.
  4. Then the third layer will be cubed gulab jamuns.
  5. Garnish with heart shape sprinkles on top of whipped cream.
  6. Refrigerate the trifles until you serve them.PicsArt_1492745335587NOTES:
  • The measurement is done according to 4 trifle cups/glasses. You can vary it according to your need and the size of trifle cups/glasses.
  • you may repeat all the layers once more.


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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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Fusion Pudding (Seviyan Kheer With Mango And Custard)

Mango season is about to get over but still, my mind can’t stop thinking about Mango recipe.

So this time I tried a different recipe with Mangoes. Seviyan or vermicelli kheer is a traditional popular dessert.  Seviyan is a delicious and an easy recipe to make.

Basic seviyan is made with milk,seviyan and sugar, and then flavored with cardamom. This time I tried fusion.

I made seviyan kheer with mango and custard.”Fusion cooking is a delight! It creates magic and is fairly easy to do.”Seviyan (Vermicelli) Kheer Recipe.


2 cups boiled milk
2 tbsp ghee
1 cup mango puree
1 cup vermicelli (seviyan)
1 cup sugar
2 tbsp custard powder
1/4 cup milk for making custard powder paste
1/2 tsp cardamom (elaichi) powder (optional)
2 tablespoons sliced or crushed almonds
1/2 cup chopped mangoes

1 mango for making  rose


  1. Use a nonstick or heavy bottom frying pan to make a seviyan kheer.
  2. Add the seviyan and ghee and roast them for about two minutes on medium low heat.
  3. Add the milk and increase the heat to medium-high.
  4. After milk comes to boil reduce the heat to medium.
  5. Let the milk boil for about 15 minutes, until the milk is creamy and reduced to almost half.
  6. Stir often to ensure the milk does not burn in the bottom of the pan, and also keep scraping the sides of the frying pan.
  7. Add the sugar, mango puree and custard powder paste.
  8. Let the seviyan kheer simmer over low heat for about 5 to10 minutes.
  9. Turn off the heat. As seviyan kheer cools it will become thicker in texture.

First, serve seviyan kheer  in short glasses then garnish with Mango Rosette (For recipe click here: How To Make Mango Rosette)

 Or serve in bowl and garnish with mango cubes and almonds. Serve chilled ….


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Mango Phirni



Ripe mangoes cubed 2 medium
2 tbsp cornflour
Rice 4 tablespoon
Milk 1 liters
Sugar 3/4 cup
8-10 Pistachios, blanched and sliced
6-8 Almonds, blanched and sliced
Silver sprinkles


  1. Soak rice in two cups of water for half an hour. Drain and grind to a coarse paste.
  2. Dilute rice paste with half a cup of water.
  3. Heat milk and bring it to a boil.
  4. Gradually stir in the rice paste, reduce heat and simmer for three to four minutes, stirring continuously or until the milk thickens well.
  5. Add sugar, and continue to simmer till sugar dissolves and is incorporated well.
  6. Remove from heat, cool to room temperature.

Your Phirni is ready …


For mango flavor first you need to make mango jelly:

  1. Make Mango puree in the blender without adding water and keep it aside.
  2. Then add 1/2 cup water in cornflour to make a paste without lumps.
  3. Take a pan and pour the mango puree and boil and stir for some time, then add cornflour paste and stir well until the mixture is thick.
  4. Let the mixture cool down (you may add some sugar according to your taste).

Let’s start the presentation and give it a complete look:

  1. Assembling…take a shot glass, add a scoop of Phirni , then a scoop of mango jelly and repeat the same.
  2. Set in refrigerator for an hour.
  3. Top with mango jelly decoration using a piping bag and silver sprinkles and garnish with basil leaves chill and enjoy.

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