In this hot weather, everyone likes a cold dessert. This mango cheesecake is a sweet mango dessert perfect for the summer. Making it is a little time consuming but the way it turned out to be was worth all the time. The best part, however, is that you can make it even if you do not have cream cheese in the fridge, the cottage cheese(paneer) does the job perfectly.

In my recipe, I used paneer and also  whipped the heavy cream to the stiff peak before folding it into the batter which  makes the cheesecake quite light and airy

The sourness of cheesecake well sandwiched between the slightly bitter cocoa flavoured crust and the fresh mango on top.

This recipe is so special to me. Because it is the first time I tried making a cheesecake from scratch, and it came close to perfection. The taste was so good, my totally family dug into it. Do try out, I promise you’ll love it.

For the bottom crust:
1 cup Graham cracker crumbs or crushed digestive biscuits
2 tablespoons white granulated sugar
¼ cup Unsalted butter Melted and cooled

For no-bake mango cheesecake recipe:
200 gm paneer
2 medium Mangoes chopped  or 1 cup pureed
¼ cup hung yoghurt (dahi or curd) Make sure it is thick, not watery
1/4  cup white granulated sugar reduce according to your taste.
½ cup Heavy whipping cream or fresh cream or malai



  1. Making the bottom crust:
    Prepare the pan for the cheesecake. If you want to make round big cheesecake then use 9 inch or 6-inch diameter springform pan or tart pan which has a removable bottom.
  2. Generously grease the pan (bottom and sides) with butter and keep it aside.
    Or if you want to make individual serving cheesecake then use the muffin pan. Line the muffin pan with cupcake liners.
  3. Take graham cracker crumbs, sugar and melted butter in a bowl. Mix well.
    Press crumbs evenly in the bottom of the pan. I used the bottom of the glass to press it tight and even.
  4. keep in refrigerator to set for about 15-20 minutes to set.

    Making mango cheesecake filling:

  5. Take heavy cream in a bowl. Make sure it is chilled.
    Whip it till you get a stiff peak. keep it aside.
  6. Blend paneer and thick yoghurt and sugar in the blender till smooth. Remove it to a bowl. Add whipped cream. fold it in.
  7. Now remove the prepared crust from the fridge. pour the cheesecake mixture into it.
  8. I am adding mango chunks here you can add some mango puree too.
  9. Let it chill for 6-7 hours or overnight in the fridge.
  10. Once chilled and set. remove it. Decorate with a mango rose How To Make Mango Rosette
  11. gently place it into serving plate using a spatula.
  12. This recipe has no egg, no gelatin and no agar-agar, thus it will be little soft. But keep in the freezer for 5 minutes right before serving, it will look very firm.


  • Graham cracker crumbs: You can crush the digestive biscuits or Marie biscuits instead. Any cracker biscuits will work.
  • Paneer: I have made fresh, homemade paneer. You can use store-bought paneer as well. If so, please use 200 grams for grated or crumbled paneer.
  • Heavy whipping cream: You can use ‘Malai’ which you get from the top of milk. And if using store-bought heavy whipping cream like I did here, make sure that cream has more than 35% fat content. So it gets whipped nicely.


Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️


These yummy macaroons are the perfect quick sweet treat for kids. They’re super speedy to whip up if you have unexpected guests as they’ll be done and dusted in 20 minutes!

These two-ingredient eggless coconut macaroons, bursting with coconut flavour are chewy, delicious, gluten-free and oh so yum!

Eggless Coconut heart shape  Macaroons | Two Ingredient Coconut Macaroons

250 grams desiccated coconut
1/2 can sweeten condensed milk
10 glazed cherries, cut into half (optional)



  1. Preheat the oven to180 ℃.
  2. Line a baking tray parchment paper. Set aside.
    In a bowl, add desiccated coconut and sweetened condensed milk.
  3. Mix well with a spatula until the coconut is evenly coated with the condensed milk.picsart_11-03-096316354339443147403.jpg
  4. Use a cookie cutter to make a heart shape.
  5. Transfer to a baking tray. You may use some oil spray on the cookie scoop or tablespoon so that the mixture slides out easily.
  6. Place half a glazed cherry on top of each macaroon.picsart_11-03-091054520026391011678.jpg
  7. Bake for about 15-18 minutes or until lightly golden brown.
  8. Keep checking after 12 minutes. It took me around 16 minutes.
  9. Transfer onto a wire rack and let it cool.NOTES:
  10. You may drizzle some melted chocolate over the macaroons if desired.
  11. Recipe adapted from HERE
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️


This fragrant Sweet Rose Phirni is sure to melt in your mouth. Top it with crushed pistachios and rose petals for added texture.
This Phirni or firni is very easy to make and comes out so rich and creamy even with fewer efforts. As rice thickens the kheer you need to stand long stirring to get the creamy consistency.

The key to a good Phirni is to grind the rice well. Phirni and that too Rose Phirni is an ultimate comfort dessert in a bowl. The main star of this dessert is the Rose flavour which is added to the basic Phirni recipe lending it an aromatic fragrance. You too can try this Phirni Recipe to create magic in your kitchen and enjoy a delectable dessert at home. What’s best, it’s not too difficult to make it.

Rose Phirni recipe a creamy dessert made with rice, milk and rose essence.


3 cups of milk
1 heaped tbsp basmati rice
11/2 tbsp sugar
1/2 tsp rose essence/ rose syrup
2 drops pink food colour
2 tbsp pistachio Nuts


  1. Wash the basmati rice in water and let in remain soaked in water for a few hours.
  2. Now grind the basmati rice in blender/ mixture until it becomes a smooth paste with no crumbles.picsart_10-18-098892431595544938774.jpg
  3. While the rice paste sets aside, simultaneously heat the milk on medium flame until it comes to a boil.
  4. Add 1/2 tsp pink food colour and fresh rose petals to the milk while you are at it.
  5. Now add the rice paste into the boiling milk and keep stirring it until there are no lumps to be seen for approximately 15-20 minutes on medium flame again.picsart_10-18-092509976402702864095.jpg
  6. Next, add the sugar rose syrup/ essence to the pudding and keep stirring until sugar crystals are dissolved completely.
  7. Turn off the flame and let the pudding cool for a few minutes, while ensuring it doesn’t set to the edges of the utensil.
  8. Now serve the Phirni into small serving bowls and let it cool to room temperature. Now refrigerate it so that it sets properly.
  9. Garnish it with crushed pistachio Nuts and dried rose petals and serve chilled.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️


Sweets become sweeter especially when they are homemade.
Loki Kalakand – Bottle gourd has numerous health benefits. The first and foremost is, it is a very cooling vegetable because of its high water content. And the lightly sweet flavour softens up the mood. Bottle gourd sweet proves just as delicious.
I used Kapiva A2 desi ghee to make lauki kalakand and no change in taste at all. Also, the aroma was great.
Bottle gourd 1 kg
Sugar 1/2 cup
Milkmaid 1/4 cup
Milk 1/ 2 ltr
Ghee 2tbsp
Almonds and pistachio sliced 1 tbsp each
Green food colour 1/4 tsp (optional)
Green cardamom powder 1/2 tsp
  1. Peel bottle gourd and grate it.
  2. Take a heavy bottom pan and add 2 tbsp ghee and add grated bottle gourd and saute till all water absorbed.
  3. Add milk and cook 10 to 12 minute till the lauki is tender.
  4. Keep stirring constantly for about 10 minutes.
  5. Then add Sugar, Milkmaid and cardamom powder & green colour.
  6. Cook for another 5-10 minutes.
  7. add 1 tbsp ghee and your Lauki kalakand is ready to serve.
  8. You can serve hot or cold as per your choice.
  9. Sprinkle almonds and pistachio on top.
  • also, cook kalakand on medium flame, else the milk gets burnt from bottom.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 
Hate to miss a recipe? Follow my Facebook or Instagram page to stay updated!

 Astha’s Kitchen on Facebook 

                                                Like, share and spread your love ❤️


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 🙂


Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

Hate to miss a recipe? Like my Facebook to stay updated!
                                                Like share and spread your love ❤️


Mango Shrikhand is a refreshing yoghurt based sweet dish. Shrikhand with mango makes it a very delicious dessert. This exotic dessert is easy to prepare and Shrikhand is often served with poori.

Mango Shrikhand is an Indian sweet made from hung curd (Greek yoghurt) and mangoes. It is a rich and creamy dessert made with few ingredients. Although Shrikhand is an integral part of Gujarati and Maharashtrian cuisine, it is relished all over India.

This Shrikhand is delicately flavoured with saffron and cardamom. The nuts add crunch to the otherwise soft and creamy dish. You may also check out our BLACK GRAPES  SHRIKHAND STRAWBERRY SHRIKHANDCRANBERRY SHRIKHAND 



1 kilogram Curd (Yogurt)
200 grams Sugar
4 to 6 Almonds
4 Pistachio’s
½ teaspoon Cardamom powder
A few strands of Saffron
1 teaspoon Milk
1 cup mango puree

  1. Tie the yoghurt in a muslin cloth and hang it overnight over a bowl, in the refrigerator, so as to drain all the water from the yoghurt.
  2. Soak the saffron in milk and set aside.
  3. Transfer the thick lump of yoghurt in a big bowl.
  4. Add sugar, saffron, cardamom and beat it with a hand blender to a smooth and creamy consistency.
  5. Now add the mango puree and mix well.
  6. You can also stir with a spoon and get a smooth Shrikhand. It will take a little more time and is a bit tedious but worth all the efforts.
  7. Mix in half of the nuts and keep it in the refrigerator for a couple of hours to chill.
  8. Serve garnished with rest of the nuts and mango pieces.

    Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

    Hate to miss a recipe? Like my Facebook to stay updated!
                                                    Like share and spread your love ❤️