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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Paan Shots is a refreshing, mouth freshener drink that is inspired from the Meetha pan that we Indians usually consumed after a heavy meal.

Sharing a very easy to make rich and tasty shot drink recipe that you can also serve as a mouth freshener after meals. Paan shots recipe is a unique way to serve pan but you can totally customize it make it kids friendly too.
The main ingredients of this paan shots recipe are betel leaves and gulkand. Betal leaves and gulkand are very good for health when consumed in moderation.

I must tell you guys it was such a refreshing drink!! I insist and highly recommend you to try this at home; you will absolutely love it.

Serve paan shots as mouth freshener in shot glasses or small glasses after a meal.

I made this recipe for my cookery show swad ki rasoi on IBC 24 news channel  …It’s superhit …IMG-20171012-WA0032.jpg

My cookery show….


2 Paan/Betel leaves
1/2 Tsp Sauf/Fennel Seeds
2 Tbsp Gulkand/Rose Petal Jam
3 Tbsp Whipped Cream or Vanilla Icecream
2 Cups Chilled Milk
1 Tsp Sugar Optional
2 Drops Green Food Color Optional
white chocolate melted


  1. Tear apart the paan leaves using your hand and add to a mixer.
  2. In a mixer, jar add betel leaves, gulkand, saunf and sugar if you need more sweet add splash of water and grind to a smooth paste.
  3. To the ground, paste add cream and food color(optional) pulse twice till well combined.
  4. Add the ground paste to chilled milk and whisk well serve chilled in the shot glass…Enjoy…:)IMG-20171012-WA0049.jpg


To Serve:

  • Take some melted white chocolate in a bowl. Rim the edges of the shot glass with chocolate and directly invert it onto the sprinkles to coat the rim.
  • Pour the paan drink into the shot glasses and enjoy.1508943384153


Points to note please do not add more vanilla ice cream the taste and flavor will change. add sugar if needed only…

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This kalakand is a jhatpat (quick) recipe. only two ingredients are required sweetened condensed milk and paneer or chenna.The traditional method to make Kalakand is quite a long process, but this a quick and shortcut method with condensed milk.

I tweaked it a bit with adding paan and gulkand .
It’s my homegrown paan leaves.DSC_4865

from the taste and texture, you won’t come to know that the kalakand is made from condensed milk. the recipe gives a moist and granular textured kalakand.PicsArt_08-01-10.48.14

Recipe adapted..nestle channel

[Preparation Time-5 mins: Cooking Time- 15 mins]


Condensed Milk – 1 tin (400 gms)
Paneer – 1 & 1/2 cups
Cardamom powder – 1/2 Tsp
Crushed pista & almonds – handful
Paan leaves Crushed 5to7
Gulkand 2tbsp, green food color 2,3 drops



  1. Take condensed milk and paneer in a pan and mix well. Cook it over medium flame. Keep stirring. It will get watery first.PicsArt_08-01-04.55.14
  2. After some time it will start getting thicker. It will start leaving the sides of the pan. Add cardamom powder, paan leaves, and gulkand and mix well.Add 2,3 drops of green food color.PicsArt_08-01-04.57.21
  3. Switch off the flame.
  4. Transfer the Kalakand mixture to a lined or greased tray. Level it with a spatula. Top it with coarsely crushed pista & almonds. Press it gently so that the nuts stick to the mixture. Let it come to room temperature and refrigerate it for 2 hours. Slice it and enjoy!!PicsArt_08-01-04.59.26

That’s it! Quick Kalakand sweet is ready!!PicsArt_08-01-05.00.46



  • I have used homemade paneer. U can use store bought too. If using store bought, grate or crumble it and use.
  • Do the entire process in low-medium flame. Keep stirring.
  • Once the whole mixture starts leaving the sides of the pan, transfer it to a tray. Do not overcook as the sweet is meant to be moist.
  • If u are unable to slice it, just feel free to enjoy it in the form of a halwa. It tastes the same
  • Stays good up to 3-4 days in the refrigerator.
  • In the kalakand, you can add dry fruits as well flavorings of your choice.
  • I highly suggest using a heavy bottom pan.

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Birthdays are a time for celebrating…you, your family members, and your friends!
You can make the cake and do it yourself…yes, you can and it doesn’t have to be perfect.because you’re celebrating someone and their birthday, that’s the most important part to remember.A perfectionist at heart, it’s hard to let go of perfection.

I have always wanted to make a rainbow cake. Since I have seen this one, I have always wanted to do it…like seriously on my baking bucket list.And my husband’s birthday is the most awaited and special day I decided to try this …PicsArt_07-21-07.31.22


I like to use my homemade Eggless malai vanilla cake for this recipe. Most recipes I’ve seen online for rainbow cakes use a couple of box cake mixes to make the process easier.  I’m not knocking the box cakes at all honey if that’s your thing, do what you gotta do! It’s hard out here!

Let me tell you right now – this cake is DELICIOUS! The concentrated gel colors have no effect on the flavor – a yummy vanilla cake sandwiched together with gorgeous whipped cream and ganache frosting! Soooo good!

It was so much fun and hopefully, with my straightforward photos and steps, you can do it too! It will be perfect for your next birthday celebration. You can do it…if I can…you can too!

I am happy and excited.I nailed it beautifully.My hubby darling loved it.



For the cake
Malai  1 cup +1/2 cup
Sugar 1 cup +1/2cup
Refined flour (maida) 2cups+ 1cup
Milk powder 1 cup+ 1/2 cup
Baking soda 1tsp
Baking powder 2tsp
Salt to taste
Milk 1 cup+1/2cup
Vanilla essence 3/4 Tsp
lemon juice 1 tsp +1/2tsp
curd 2tsp
Gel colors (purple, blue, green, red, orange, yellow)

For the frosting
Whipped cream 3cups

For Ganache 
200 ml Amul cream
200 gms white chocolate
Chocolate colours
1tbsp butter



  1. Preheat the oven at 180°C.
  2. Combine the Malai and sugar lemon juice and curd in a bowl and whisk well.
  3. Keep aside.
  4. Combine the plain flour, baking powder and baking soda and sieve 2-3 times and keep aside.
  5. Add the milk and milk powder and maida mixture to the malai gradually and keep stirring.
  6. Gradually and alternatively finish the mixture and keep stirring.PicsArt_07-25-01.29.49
  7. The mixture should be of the pouring consistency.
  8. Now add the vanilla essence and lightly stir again once and used a ladle to separate it as evenly as possible into six bowls. (There will be six layers to the cake, hence the six bowls.)



I used my gel colors to dye each bowl to my desired color.
Add food coloring to each bowl to create a vibrant red, orange, yellow, green, blue, and violet.PicsArt_07-25-01.39.00



  1. I greased two 6″ heart-shaped baking pans.Pour each colored batter into the prepared pans and spread out into an even layer. (layers will be thin)
  2. Bake for 25-30 minutes or until center is set.
  3. Repeat the same process with rest of the batter and bake all 6 layers.Allow the cake pans to cool a little bit and then wash them. Bake and cool remaining 3 cake layers.PicsArt_07-25-01.44.51
  4. Remove from oven and let cakes cool in the pan until pans are warm enough to touch.
  5. Run a spatula around the edges of the pans to loosen the cake and then very carefully remove the cakes from the pans.
  6. Place on a cooling rack and cool completely.PicsArt_07-25-01.45.57



  1. Put a little of the cream cheese frosting on the plate or cake stand you’ll be using to adhere the first layer of cake. Pop it onto the center of the plate, and then frost and put on the next layer.PicsArt_07-25-01.46.39
  2. Place the violet layer down first and frost.
  3. Followed by the blue layer, green layer, yellow layer, orange layer and finally the red layer. (Frost between each layer).PicsArt_07-25-01.49.20
  4. Place a thin coat of the icing on the cake to create a crumb coat. This will make the cake even all around and seal any loose crumbs.PicsArt_07-25-02.21.25
  5. Once the crumb coat is set, finish frosting the cake.PicsArt_07-25-02.22.39


At this point, I was feeling so accomplished. Ignore the mess behind the cake…this is what happens when you’re making a birthday cake…and it’s okay!

Almost done!

So exciting!

Refrigerated the cake for at least 2 hours or overnight before cutting.



  1. Place chocolate in a medium heatproof bowl; set aside.
  2. Place cream in a small saucepan over medium heat and bring to a simmer.
  3. Pour over chocolate and let stand until chocolate has softened about 5 minutes.
  4. Add butter and stir until smooth. Let cool slightly before using.
  5. Divide ganache between 6 bowls. Color each bowl of ganache using candy coloring creating a purple, blue, green, red, yellow and orange.
  6. Start at one end of the cake and pour a spoonful of purple ganache over the top edge allowing it to drip down the sides of the cake.
  7. Next, to the purple add a spoonful of blue, then green, yellow, orange, red, If desired, swirl the colors on the top of the cake.
  8. If the ganache becomes too thick, heat it in the microwave for about 10 seconds to thin it out.

Finish cake border with whipped cream frosting and silver lace.PicsArt_07-25-02.25.45

Done! I felt so accomplished and excited!
And I held my breath when I cut into it…PicsArt_07-21-07.09.38

And literally squealed with excitement! I couldn’t believe I did it…I was so excited and seriously, the gorgeous colors, it made me smile the entire day!PicsArt_07-21-07.05.47

Now I’m more excited to try different color combinations.


you may adjust the size of cake layers.

you may make more or fewer layers.


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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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Smooth, silky and a really good recipe of Mango Kesari.


One more mango recipe.I can’t  resist myself when it comes to mangoes
because mango season doesn’t come again and again.
My daughters like halwa. The school has started, favorite and my mind is back on its duty to present favorite dishes.

This mango halwa recipe is just exactly the way we make halwa. The only addition is of mango pulp. so what you get is a halwa with mango taste, flavors, and aroma.This is quick simple and easy summer dessert.

If you like mangoes and wanted to try different recipes using it then have to look at my collection of mango recipes.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4



(1 cup = 250 ml)
for mango puree:
1 medium to large sized Alphonso mangoes OR ¾ cup chopped mangoes
1/2 cup sugar, OR add as required
1 pinch saffron
seeds from 3 green cardamoms
3 tablespoons ghee or any neutral flavored oil
1 cup rava or sooji (cream of wheat)
1cup milk=250ml
1.5 cups water
dry fruits – cashews, raisins, charoli (chironji) as required





  1. Making mango puree:
    take 1 medium to large sized alphonso mango or any variety of mango.
    chop it and add the mango pieces in a blender or mixer jar.
    you will need about¾ cup of chopped mangoes.
  2. powder the cardamom and discard the husks.
  3. heat ghee or oil in a thick bottomed pan.add the sooji or rava and fry till they change color and you get a lovely aroma.(this is an important step and if the sooji is not roasted well, the halwa will become sticky or lumpy.)PicsArt_1497147898478
  4. add dry fruits and continue to fry for a few minutes.
  5. heat 1.5 cups of water separately.
  6. add the boiling hot water in a slow stream. be careful as the mixture soon as you add the hot water, quickly begin to stir the halwa, so that lumps are not formed. for best results use a wired whisk while stirring.PicsArt_1497147952842
  7. add milk and sugar, continue to stir.
  8. the semolina absorbs both water and milk and will swell.PicsArt_1497148032351
  9. you have to stir continuously so that the mixture does not stick at the bottom of the pan.
  10. after 1 or 2 minutes, add mango pulp.stir again well and ensure that the mango pulp is mixed well.PicsArt_1497148086914
  11. add cardamom powder and saffron.stir till the moisture reduces.
  12. cover with a lid and cook for 1 or 2 mins more.
  13. garnish mango halwa with Mango Rose.

serve the mango halwa hot, warm or even cold.


  • An addition of sugar depends on the sweetness of mango and your taste buds. so do add sugar as per your requirement.
  • 1/2 cup sugar makes the Mango Kesari just sweet. for more sweetness, add ¼ cup sugar extra.
  • milk can be used instead of water.
  • dry fruits of your choice can be added.
  • more ghee can be used if required.
  • if using mango puree, then you can use an approx ½ cup of mango puree.



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