I hope you all are having a fun time cooking and eating! I am having the time of my life experimenting, recreating recipes, and of course, eating all of it.

My Parents sent me mangoes from our farmhouse. At my native place, our farmhouse has more than 100 mango trees.Every variety is different and unique.
one of the trees is approx 100 years old.
here’s the picture …


So I decided to use mangoes for the dessert. I had milkmaid kept in the fridge and so my most immediate thoughts drifted to making kalakand.
I do believe the dish looks good if you present it in a creative manner and none is better than a short glass plating

This mango kalakand is very delicious and appetizing. It is made from fresh mango pulp, condensed milk, and homemade paneer. It is a perfect homemade sweet. Do try this mango kalakand before this season comes to an end.


Honestly, I had great fun styling kalakand and mangoes just give a tangy sweet flavor .loved the dessert.
Step- by -Step recipe with pictures to make Mango Kalakand / Mango Cheese Fudge Bites


Mango Pulp: 1 cup

Condensed milk: 150 ml

Fresh Paneer: 1/2 cup crumbled

Green Cardamom Powder : 1/4 tsp

Ghee/butter/oil : 1 tbsp (To grease)

Chopped Pistachios : to garnish


  1. In a heavy bottom pan heat mango pulp for a 3-4 minutes. Once started reducing, add condensed milk and paneer and mix well.
  2. Cook it unless the water content is reduced and it starts leaving sides of the pan. PicsArt_06-21-08.56.58.jpg
  3. Once done, add cardamom powder, mix and take it out on a greased plate or a board.PicsArt_06-21-08.58.38.jpg
  4. When cooled at room temperature put it in a shot bowls and decorate with whipped cream and pistachios.
  5. Served chilled.


  • Try to use fresh mango pulp, if using store bought pulp, you may need to cook that for a longer time to make it thick.
  • If using store bought paneer, be sure to grate it fine using a grater.
  • This kalakand stays good for 5 to 7 days at room temperature.
  • Store it in a refrigerator for longer use.

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page.

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अभी न जाओ छोड़कर की दिल अभी भरा नही …………..
Before mango seasons end try some mango cheesecake shots. Creamy no bake mango cheesecake trifles, freshly whipped cream and topped with fresh mangoes, what’s not to love? The perfect no-bake summer dessert.


This mango cheesecake has a nice dominant flavor of mangoes. For making this eggless mango cheesecake, I have not used cream cheese. I have used paneer instead. I have made homemade paneer for this recipe.

The concept is simple: graham cracker crust, no-bake cheesecake filling, and a topping.
Really This is the best recipe when you don’t want to use cream cheese. Paneer does its job perfectly.

Shot glass dessert is my favorite…You can call it my signature dish.
Every time I make new shot glass dessert for any family get together or party.

This time I have made individual mini cheesecake in a shot glass. Desserts in a mug, cup or glass are the best way to ensure you’re only eating one serving.
This recipe has no egg, no gelatin, and no agar-agar.


Recipe courtesy…Spice up the curry

Prep Time 20 minutes Cook Time 20 minutes Yield 6 servings

For bottom crust/layer :
1 cup Graham cracker crumbs or crushed digestive biscuits.

2 tablespoons White granulated sugar

¼ cup Unsalted butter Melted and cooled
For cheesecake filling :

4 ¼ cups Milk

1-2 tablespoons Lemon juice freshly squeezed

2 medium Mangoes or 1 cup pureed

¼ cup Plain yogurt (dahi or curd) Make sure it is thick, not watery

¾ cup White granulated sugar reduce if using store-bought sweetened mango puree

½ cup Heavy whipping cream or fresh cream or malai

Hapus variety mangoes for mango rose.

Making the bottom layer:

  1. Take graham cracker crumbs, sugar and melted butter in a bowl. Mix well.
    Press crumbs evenly in the bottom of shot glasses.
  2. keep in refrigerator to set for about 15-20 minutes to set.1529334858495Making mango cheesecake filling:
  3. Heat the milk in a heavy bottom pan to make paneer on medium heat.
  4. Let it come to a boil. Turn off the stove.
  5. Gradually add lemon juice and stir. It will start to curdle.
  6. Once all the milk curdles strain it.
  7. separate the paneer and whey using a muslin cloth or man’s handkerchief. Rinse it under the cold water.1529334738095
  8. Squeeze out all the water, Keep it aside in the strainer till needed.1529334942911
  9. Take heavy cream in a bowl. Make sure it is chilled.
  10. Whip it till you get the stiff peak. keep it aside.
  11. make a smooth puree of mangoes and sugar in the blender.
  12. Add paneer and thick yogurt. again blend it till smooth. Remove it to a bowl.
  13. Add whipped cream. fold it in.1529335027990
  14. Now take the shot glasses from the fridge and pour the cheesecake mixture into it.1529335175381
  15. Let it chill for 2,3 hours in the fridge.
  16. Once chilled decorate with mango rose and serve.1529335592115
  17. how to make mango rose link is hereHow To Make Mango Rosette1529335898021
  • As we are making dessert in shot glass hence need to set it much.
  • Mango rose decoration should be made just before serving.
  • In place of mango rose you can also decorate it with whipped cream and dry fruits.

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An easy to make no-bake dessert made with layers of sweetened whipped cream/ paneer, curd, mango puree mix and crushed Kit Kat candy bars.


One of my favorite things is making puddings /shot glass desserts. My family likes desserts very much.We like to celebrate with desserts and even have them after a workout. Actually, we just try to find reasons to have desserts. I am sure there are many others who are like us out there.

I always try to use available ingredients in my desserts. This time I got the idea to mix mango with KitKat.
You may skip mango and can make at any time of the year because it is as easy as a breeze to put this together.

This pudding doesn’t take anything fancy to make it, but it sure does taste totally delicious.  Do try it out. I’m sure you will love it.



3 Kit Kat bars1528127229541
1cup whipped cream
1/2 cup paneer
1/2 cup mango puree
3 tbsp sweetened condensed milk
1/4 cup milk
1/2 cup chopped mango


  1. Powder the Kit Kat bars and keep aside.1528127445405
  2. In a blender add paneer, milkmaid mango puree and hung curd blend for 2 minutes till the mix turns a little thick.
  3. Add this mixture to whipped cream and mix gently .your mango pudding mix is ready.1528127324714
  4. Fill this mixture into a piping bag.
  5. In a small glass put the crushed Kit Kat and layer the pudding mix alternatively.
  6. In center add some chopped mango, The last layer should be Kit Kat.1528127502014
  7. Refrigerate for 3-4 hours and serve.
  8. decorate with wafer rolls and Cadbury shots




  • This can be made in a big pudding tray too.
  • If you want the dessert to be sweeter add more sweetened condensed milk.
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This is a really very basic recipe but it is liked by all age groups…It’s evergreen.
When I used to live in a small town, even then its creamy rich taste was loved by everybody. It can be a great summer treat for your friends, family, and guests.

Fruit Custard is an easy to make delicious chilled dessert. This dessert is perfect for summers as it is served chilled and consists of fresh fruits. Every bit of Fruit custard is sweet and creamy along with the right combination of tanginess from the fruits.


The fruit custard can also be served along with a slice of vanilla cake or fruit cake and jelly as trifle pudding.I frequently use in desserts with boondi, rasgulla, and Gulab Jamun too.
It is quite easy and quick to prepare. It can be prepared well in advance and chilled till the time of serving.

I have used the seasonal fruits in this vanilla-flavored custard. You can use fruits of your choice or the ones which are available in your local market.

Lastly,  you can enhance the taste by adding cherries, tutti fruity, plum, almonds, pasta, cashews or any dry fruits you wanna add.
Custard powder now available in strawberry, mango and butterscotch flavors also apart from vanilla.


Milk-1 liter
Sugar- 10 tbsp
Custard Powder-5 tbsp
Medium sized Apples-2
Pomegranate-1/2 cup
Grapes-1 cup
Chopped Cashews-1/4 cup
Tutti Fruity Bits- 1/4 cup
Cheeku 1/2 cup


  1. Firstly, in a thick bottomed pan add milk. Stir occasionally and get the milk to boil.1526990362630
  2. Meanwhile, in a bowl take 5 tbsp of custard powder. I have used vanilla flavored custard powder.
  3. Add 1 cup of milk and mix well. Stir continuously, making sure there are no lumps formed in it.1526990280639
  4. Add sugar to the milk which was kept for boiling. Keep stirring till sugar dissolves.
  5. Once the milk is boiled, turn off the flame and add the custard powder milk to the boiled milk stirring continuously. Stirring is essential part as you don’t want the custard powder to settle down and get burnt. 1526990512158
  6. Switch on the flame once again and let it boil while continuous stirring for 2-3 minutes. Switch off the flame once the milk thickens.
  7. Mix continuously, keeping the flame on low. The milk changes color to dark yellow.
    Furthermore, it thickens slightly. Adjust the consistency by cooking for a long time.
  8. Transfer the custard into a serving bowl. Let it cool down completely. Keep it in the refrigerator later to chill.
    How to prepare Fruit Custard 
  9. Once the prepared custard milk has cooled completely, add chopped fruits of your choice. green grapes, red grapes, banana, pomegranate seeds, mango, and apple.1526990669975
  10. Cover and chill for 2 hours or more.
  11. once the custard fruit salad has chilled, it turns more thick and creamy.
    finally, serve fruit custard chilled.For Garnishing
  12. Spread sprinkles on a plate. Slightly wet the rim of the serving glass with milk then swirl the rim of the glass on the sprinkles. Now pour the fruit custard and serve immediately.1526990720656
  13. Enjoy this cool and fresh dessert on any summer day!!!1526982552164NOTES:
  14. Most noteworthy, turn off the flame before adding custard to milk. else they will form lumps. if you find lumps in custard, feel free to pass it through a fine-mesh sieve into a different bowl.
  15. Instead of adding fruits and refrigerating, add fruits of your choice just before serving to chilled custard milk.
  16. You can use any brand of custard powder of your choice. (I used weikfield here).1526990458201


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Sabzi tarkari day is celebrated as a food observation day all over India. In Indore, my blogger friend Amit pamnani hosted a potluck.

This is what SabziTarkariDin is about..Get your favorite Recipes out of the Kitchen of the Vegetables that your Family is not too fond of & Share them !!!

There are so many vegetables that we are not fond of.The #Dudhi or #Bottlegourd or  #lauki  is one of them which the family does not like.But it’s such a Nutritious Veggie that I try and use it in everyday dishes
I Use in daliyas , raitas , paranthas, koftas,
muthiyas, kebabs and yes  sometimes desserts too
This Time I  made a  dessert with bottle guard.
Lauki trifle pudding 😋😋😋


Dessert is my all time favorite so I decided to make fusion dessert with using lauki.I made lauki trifle pudding.
I am happy I nailed it and a big hit at my home and also in potluck party.


lauki ka halwa or dudhi halwa – sweet Indian dessert made from bottle gourd. bottle gourd is known as lauki in Hindi and dudhi in Marathi. so this Indian dessert is known by the name lauki halwa or dudhi halwa.

My lauki trifle pudding recipe also published in Patrika newspaper and Dainik Bhaskar City edition.


(1 cup = 250 ml)

3  cups / 1/2 Kg grated lauki (bottle gourd or dudhi)
500 ml milk, which has been already boiled before
7 tablespoon sugar – for a very sweet taste, increase to 8 tablespoon sugar
3 to 4 tablespoon ghee
4 to 5 green cardamoms – powdered or crushed (chotti elaichi or hari elaichi)
½ cup chopped almonds (badam) and pista
2 cup whipped cream
2 pack oreo biscuit
2tbsp butter


  1. In a kadai or deep pan combine milk and grated lauki or bottle gourd.
  2. bring the whole mixture to a boil and then lower the flame.
  3. simmer the mixture on a low flame and keep on stirring in between.
  4. the bottle gourd will cook in the milk and the milk will start to reduce and evaporate.
  5. when the milk has 75% reduced, add crushed cardamom, chopped almonds, and pista to the mixture.
  6. add ghee when the all the milk has evaporated.
  7. mix the ghee with the rest of the mixture and cook for a minute
  8. lastly, add the sugar and mix it with the halwa.
  9. the sugar will melt and the halwa becomes a little liquidy.
  10. cook the lauki halwa for a few minutes. do keep on stirring the lauki halwa.
  11. when you know by looking at the lauki halwa that the consistency is just right, switch off the burner.
  12. Your lauki halwa is ready to serve .
  13. After cooling put it in the fridge for trifle pudding assembly.
  14. ASSEMBLING: Coarsely grind biscuits and butter  in a mixer jar and transfer to a bowl.
  15. Spread a layer of the biscuit mixture in individual cups and press lightly.
  16. Spread the lauki halwa layer over the layer of biscuits.
  17. take whipped cream and mix cardamom powder.
  18. Fill this whipped cream into piping bag and spread over the lauki halva.
  19. sprinkles some pista and rice flexes.
  20. Set in the refrigerator, cool and serve.
  21. 1522853265181

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The best time of the year for me was, is and will be-One and only:9th February…my birthday.
Party, celebration, gifts, and sweets add to it.Yet every birthday, every celebration ends with something sweet, a cake.

I am lovin’ this cake.

This fresh and fruity cake has gone viral over the Internet and I decided to try it out.
I made this beautiful “A” cake, styled after the cakes trending all over social media. A really unique and yummy treat that has endless possibilities of personalization. I have used fresh fruits, organic flowers, and chocolates.

Beautiful it is!

And Oh what a beautiful dessert it turned out to be…so much that I couldn’t resist myself from taking a picture with it.

picture perfect

I tried it with my all-time eggless vanilla cake recipe.You can use any chocolate or tart cake recipe too.

Cake Base
Malai   1/2 cup
Sugar 1/2cup
Refined flour (maida) 1cup
Milk powder 1/2 cup
Baking soda 1/2 Tsp
Baking powder 3/4tsp
Salt to taste
Milk 1/2cup
Vanilla essence 1/4 tsp
lemon juice 1/2tsp
1and 1/2tbsp curd
1.5 cups Whipping Cream
1/2 cup sugar syrup for soaking

Fresh Berries, chocolates, and Fresh Flowers.

Cake base

  1. Preheat the oven to 180°C.
  2. Combine the malai and sugar lemon juice and curd in a bowl and whisk well.
    Keep aside.
  3. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.
  4. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.
  5. Gradually and alternatively finish the mixture and keep stirring.
    The mixture should be of the pouring consistency.
  6. Now add the vanilla essence and lightly stir again once.
  7. I didn’t have such type of pan so used a simple hack of baking it in my regular steel plate.☺
  8. Grease the plate and sprinkle little maida into it.
  9. Pour the batter into it and bake in a pre-heated cooker or oven for 20 to 25  minutes.
  10. Remove and cool.
  11. When the cake gets cool, cut it into the desired alphabet shape using butter paper stencil.1518276053273
  12. For this cake, you will require 2 such cake shapes.
  13. cake alphabets are ready …time for assembling.



  1. Take a Cake base.1518276129277
  2. Apply sugar syrup over it.
  3. Pipe the prepared cream like the french kiss.1518276235873
  4. Place the other cake on top of it and press gently, then repeat step 2.
  5. Once again pipe the cream on top and garnish with chopped strawberries, flowers and chocolates.1518276649520


1.You can print your template from the net. Just search for alphabet cake stencils on google, download it, get it onto word or page document adjust the size and print.
2. Feel free to use any eggless cake as the base like my vanilla or chocolate cake.
3. Any filling of choice can be used too.
4.I am in a hurry so used plain whipped cream you may use buttercream, cream cheese frosting or custard feelings.

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