Strawberries are one of my favorite fruits and I often use them in my desserts to add taste and color.
Since it is available for a very short time I always like to freeze some. It comes in real handy for desserts and drinks.
This time I am happier because I have grown my own strawberries at my kitchen garden.PicsArt_1490974151621

One of the most common and must make meetha is Kheer. It is basically a pudding of rice cooked in full cream milk, seasoned and garnished with dry fruits.
But, the cooking ghost inside me always looks for the best twist to be given to the traditional sweets.One such beautiful recipe with a twist that can be made easily at home without any fuss is Strawberry Kheer. Isn’t it exciting!!

Strawberry kheer is one such dessert. Just the addition of strawberries to a kheer takes the taste to an all new level.

Strawberry Kheer tastes best when chilled. The most ideal part of this kheer is that sauce can be prepared a day ahead and assembled while serving.

Do try out this recipe to surprise yourself, your family and friends this season, and I am sure you will like it.


1 cup, strawberries, chopped

5 cups, full cream milk

1/4 cup, rice, washed and soaked for 15 to 20 mins

2/3 cup, sugar, you may add more if more sweet preferred

2 tsp, cardamom powder

Chopped dry fruits and sliced strawberries for garnish


  1. In a heavy bottom pan, add strawberries, sugar and 1/4th cup of water. Bring it to boil, simmer until it reaches thick sauce consistency. Reserve.PicsArt_1491132528628
  2. In another heavy deep bottom pan, add 4 cups of milk. Put it on the heat and bring it to a boil.PicsArt_1490973622780
  3. Once it starts boiling, add rice and mix well. Simmer until it reduces to 3/4th of its original quantity, the rice gets cooked and kheer gets thick.PicsArt_1490973655946
  4. Add half of the prepared strawberry sauce and cardamom powder. Mix well. Simmer the kheer for another 2 to 3 mins.PicsArt_1490973486775
  5. Take it off the heat and cool completely.
  6. Refrigerate the kheer until you want to serve.
  7. While serving to pour the kheer into serving bowls, top it with the spoonful of remaining strawberry sauce in each serving bowl.
  8. Garnish with few slices of strawberries along with some chopped dry fruits.

You are sure to relish the unique and thoroughly enjoyable flavor and texture of this Strawberry Kheer. Serve it chilled.PicsArt_1490974341147

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Choco Carrot Fudge / Burfi is a simple fusion to Indian Traditional sweet Carrot Halwa .. Same delicious Carrot Halwa with awesome taste of Chocolate Ganache.

Carrot halwa is one of my all time favourite deserts, I make it more often than any other sweet. I make it in many different ways and each it comes out as tasty as ever. Carrots are a great veg for desserts, anything made out of it tastes delicious.

Every time I search new recipes to impress my daughters and add healthy nutrients to their diet.My elder daughter always likes a new creation of any Indian desserts.So this time this fusion.

Winter is the best season for Carrots. Juicy, Tender, Sweet red Carrots makes this delicacy extremely tasty. Layer of Chocolate Ganache makes it unique .

It tasted awesome and my daughter Nirali who is a perfect taste maker, raised her thumbs on the very first bite.  If you are new for making sweets for the first time, this burfi is definitely an easy sweet to try out. So lets move on to the recipe of carrot burfi –

This is the recipe which I came up with and it turned out to be good..Hope you will love it and let me know how it turned out for you..1485741550540

Recipe adapted..ruchivegkitchen

For Carrot Burfi
500 grams carrots about 4 cups grated carrots (gajar)
1/2 cup Sugar or according to your taste
2 tbsp Ghee (Clarified Butter)
1 cup milk powder or 100 to 105 grams milk powder
1 cup Milk
1 tsp Cardamom Powder
½ teaspoon ghee for greasing pan or tray or plate
1 tbsp homemade malai

For Chocolate Ganache:
1 cup Heavy Cream
1 cup Chocolate
1 tsp butter
1 tsp Vanilla Essence here’s the recipe.
How to make Chocolate Ganache (Truffle)


  1. Rinse, peel and then grate 500 grams carrots. in cup measurement, you will need 4 cups grated carrots.grease a pan or tray with 1/2 to 1 tsp ghee and keep aside.
  2. Mix milk powder and milk nicely. This is the best way to add milk powder in carrots.In a non stick wok, melt Ghee.
  3. Add grated carrots . Mix well and allow it to cook for 4-5 minutes.
  4. Now add Milk +milk powder mixture. Mix well and allow it to cook on medium flame.Keep stiring  continuously.picsart_1485773281451
  5. Cook till milk gets evaporated and it starts thicking.Now add sugar and cardamom powder.As sugar melts, the mixture will be watery.Keep stiring continuously.
  6. When mixture thickens and reduces, no bubbles there in wok, its time to switch off the gaspicsart_1485773357370
  7.  Pour the mixture in greased try . For more densed texture one can cook for more couple of minutes.
  8. Add dry fruits at this stage, if you are adding any. With the help of spatula or spoon, smoothen the top part.
  9. For Chocolate Ganache.. In a bowl take semi sweet chocolate chips or chopped chocolate. Add vanilla essence. In a pan heat heavy cream till it starts bubbling.
  10. Pour hot cream on chocolate and allow it seat undisturbed for 8-10 mins. With a spoon or spatula mix it nicely. Make sure this ganache is smooth.picsart_1485773460584
  11. Pour Ganache on Carrot Burfi. Spread it evenly. Allow it to set for couple of hours. Or one can keep in refrigerator for 1-2 hrs.
  12. Cut in pieces and Enjoy. I used heart shape cookie cutter. One can store in air tight container . Enjoy this winter specialty of India.1485741713619 



  • The recipe of carrot burfi is similar to the way gajar halwa is made. You can use any recipe of gajar halwa and make the barfi. You just need to cook more than what we cook for gajar halwa, so that the sugar cooks more and the barfi sets after cooling
  • This is a quick recipe and does not take much time, apart from grating carrots. the recipe can also be doubled or tripled.
  • One can just avoid chocolate ganache fusion and enjoy just Carrot Burfi alone. Add some Roasted Pistachio , Almonds and cashews.

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I have lot of frozen mango pulp in my refrigerator. I decided to make some dessert out of it which would be different and also an easy one because Diwali time is a busy time and sometimes it seems like there should be 48 hrs in a day.

I read this recipe from Tarla Dalal ji. I made a cooked version of Sandesh. I present my Sandesh in my favorite shape ❤. My family and friends loved my recipe. I am happy to make these cute Mango Sandesh hearts.

Traditionally Sandesh is made with fresh homemade chenna and sugar. I add some mango pulp in this recipe to give a twist. Mango Sandesh recipe, a tasty, easy Indian sweet made with chenna, mango puree & sugar.picsart_1476887832242

Prep time: 20 min Cook time: 25 min


To make chenna or slightly moist paneer:
Milk – 1 1/2 liters
Curd – 3/4 cup, beaten till smooth

For mango Sandesh:
Powdered sugar – 1/3 cup
Cardamom powder – 1/2 tsp
Mango puree – 1 1/3 cups, freshly squeezed mango pulp blended till smooth (I used my frozen pulp for this recipe)
Pistachios or almonds – finely chopped for garnish
Melted dark chocolate for decoration.


  1. Heat 1 1/2 litres milk in a heavy bottomed vessel and bring to a boil.20161019_102405
  2. Reduce heat to low and very slowly add whisked curd and keep stirring continuously.
  3. The milk will begin to curdle and milk solids start forming along with a thin liquid called whey. If the milk is not curdling after adding the entire curd, add 1-2 tbsps of curd to curdle it. Turn off heat.20161019_102812
  4. Immediately add 10 ice cubes to the vessel to stop further cooking of milk solids. Allow to rest for 5 mins.20161019_102855
  5. Take an empty vessel and place a sieve over it. Cover the sieve with a wet muslin or cheese cloth and pour the curdled milk into it. The whey will collect the bottom of the vessel and the curdled milk solids (called chenna) will remain on the top. Set aside the collected whey that can be used to knead chapati dough.
  6. Pour 2 to 3 cups of water over the chenna to wash off any sourness that it might have.
  7. Bring the edges of the cloth on all four corners and gently squeeze the milk solids (chenna) once or twice so that excess liquid is removed.
  8. Tie a knot so that you can hang it at a height for the excess liquid to drain. Set it aside for at least 45 mins. You will have moist paneer or chenna ready to make Sandesh.
  9. Place the chenna on a wide plate and knead it gently for at least 8-10 mins till it forms a smooth mixture. Add powdered sugar and cardamom powder and mix well to combine.picsart_1477325963066
  10. Heat a non-stick pan, add chenna-powdered sugar mixture and cook on very low flame stirring constantly. Since we have added sugar, it will become a soft gooey mixture.
  11. Add mango puree and Continue to cook on low heat till the mixture leaves the sides of the pan. It will become a soft lumpy, dough like mixture.picsart_1477326106238
  12. Turn off heat and place the mixture on a greased plate. Allow cooling slightly so that you can handle the mixture with your hand.picsart_1477326195316
  13. Knead the mango mixture lightly for a minute and make a small heart shape with cookie cutter.picsart_1477326233781
  14. Decorate with melted chocolate or nuts.picsart_1477326269616
  15. You can refrigerate for a few mins and serve chilled or at room temperature.picsart_1477326307130


  • Once the mixture leaves the sides of the pan and becomes a lumpy turn off the heat. If you allow the mixture to continue to cook at this stage, it will become hard and rubbery.
  • You can store the mango Sandesh in an air tight container and place at room temperature for two days and in the fridge for 4 to 5 days.
  • You can use ready made chenna too.
  • There are a variety of molds with which one can shape the Sandesh and decorate it with nuts like pistachios, almonds and cashew nuts.
  • You can make a number of variations on the basic Sandesh recipe by flavoring it with rose, strawberry, pineapple, saffron, cocoa powder (chocolate Sandesh).


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Festivals are round the corner. Are you guys looking for a quick and delicious dessert Open-mouthed smile!! Here is an easy and flavorful ladoo is ready under 10 minutes. I made this quick ladoo with pineapple puree, milk powder and desiccated coconut.

Pineapple is my favourite fruit,but in my family no one likes it. So, I got idea of using this fruit in a dessert. I made a dessert with two very attractive coconut coated and second chocolate coated. Both were superb Everyone loved these ladoos.


Pineapple Ladoo is an easy, unique and flavorful recipe of ladoo. These Pineapple Ladoo are famous because of its fruity unique taste which give your taste buds a unique flavor to eat in a from of ladoos.

These Ladoo are healthy and nutritious because of ingredients using to made these ladoos. Ingredients like pineapple which is very much healthy and nutritious for health, with combining other ingredients which make these ladoos more healthy and nutritious.


You can also try my Paan ke Ladoo (Paan Bites)Rose Flavored Coconut LadduMango Coconut Laddoo.

Preparation time: 30 minutes 
Serves: 4-5 people

Pineapple chunks 1-1/2 cup
Desiccated coconut 1 cup
Milk powder 1 cup
Icing sugar 3/4 cup
Ghee 1 tsp
Cardamom powder 1/4 tsp
Chopped nuts (for garnishing) 2 tsp
Dark chcolate 1/2 cup


  1. Grind the pineapple chunks into a paste.picsart_1476944127900
  2. Heat ghee in a pan, add pineapple puree and fry for a minute. Make sure you do not burn the puree.picsart_1476944219348
  3. Add desiccated coconut and sugar, mix well. Cook this mixture 2 minutes on low flame.picsart_1476944516875
  4. Add milk powder and cardamom powder and stir well.picsart_1476945009162
  5. When the mixture starts getting thick, transfer into a bowl and cool.
  6. Make small balls of the mixture into ladoo shape with greased hands.picsart_1476945090394
  7. Garnish with chopped nuts and serve.picsart_1476945161430
  8. Dip some ladoos in melted dark chocolate and garnish with sprinkles.picsart_1475576462421


  • If the mixture does not get thick, then add 2-3 tsp milk powder more and mix well.
  • Pineapple Ladoo are most variable ladoo in ladoo variety but you can make more variable by adding condensed milk instead of milk powder to make these Pineapple Ladoo more sweet and delicious in taste.
  • You can store these Pineapple Ladoo in an airtight container for 2-3 days.

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Almond Besan Ladoo (In Microwave)

I am always interested in making new sweets.Everyone in my family likes sweets. So here are super easy, yummy, healthy ladoos in just few minutes.. It consumes very less ghee. A super easy way to feed healthy and yummy to kids.. Everyone loves Besan ladoo and when we add lots of Almonds in that, its healthy too.

One can also add other nuts like walnut, cashew as per liking.
You can keep it for Diwali too.

Recipe adapted ruchisvegkitchen.

2 cups Besan (Coarse flour)
3/ 4 cup Pure Ghee (liquid)
1 and 1/ 2 cup Sugar powder
2/3 cup Almond Powder
1/ 2 tsp Cardamom powder
Almonds for garnishing


  1. First mix ghee and besan in a microwave safe bowl .picsart_1474557707379picsart_1474557661631
  2. Then microwave for 2 mins .picsart_1474557747283
  3. Mix this mixture with spoon and microwave for 2 mins again.Remove from microwave and mix it properly and cook for 1 min more. Do same and microwave it for 1 min. Total 6- 7 minutes it will take to give perfect aroma.. whenever u can see that besan colour is changed its done.. .picsart_1474557847333
  4. Now Mix Almond Powder, i crushed Almonds in Mixer.picsart_1474557937452
  5. Mix well and Again Microwave for 20 seconds..picsart_1474557995687
  6. Let it be cool down ….I just spread this mixture in thali and switch on my fan. hardly took 15 mins.. . 🙂
  7. Now add powered sugar and cardamom powder. .picsart_1474558076171
  8. You can add 1 tsp Ghee more if you feel its more dry to give shape.picsart_1474558115586
  9. Make a small ball or whatever you want. .. garnish with Almonds.

 No time consuming. ..and very easy for everyone.picsart_1474506344369

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Paan ke Ladoo (Paan Bites)

Coconut Ladoos are one of the sweets that can very easily be made for any festival. These can be made using fresh coconut or desiccated coconut.

Now a days I am doing kitchen gardening and I have grownup leaves in my garden. So I did simple addition of paan in my coconut ladoos.
This is instant ladoo and can be made for any occasion. Its lovely and yummy..
you can make for diwali too.


Condensed Milk 400gms
Desiccated coconut 250gm plus 1 cup for rolling
Green cardamom powder a pinch of
Paan Leaves 4to 5nos
Green food color a pinch

For filling:
2tbsp of gulkand (I used ready made gulkand)
1tsp ghee for greasing
2tbsp of mixed dry fruits such as cashew, walnut, pistachios, almonds finely chopped


  1. In a pan, add the Gulkand and the dry fruits and cook on slow flame till it binds together.
  2. Switch off the gas and keep it aside to cool
  3. Roll the paan leaves together and finely chop them. Pour the condensed milk in heavy bottom pan.
  4. Add desiccated coconut to it and mix. Cook the condensed milk and coconut mixture in the heavy bottom pan, on medium low flame.
  5. Stir the mixture continuously to avoid burning. Add the chopped paan leaves and a pinch of green food colour and cardamom powder to it.
  6. Within 2 to 3 minutes, the mixture will start leaving the sides and come together as dough.Switch off the gas and let rest for 3-4 minutes.
  7. Grease your palms with ghee. Pinch a small portion of the mixture and make a depression with your thumb on it and place a bit of Gulkand and dryfruits mixture inside and roll between your hands into balls like ladoos.
  8. Roll them in desiccated coconut and keep aside.

Serve this easy and quick Paan ke Ladoo or Pan Bites ..picsart_1473426502597

Notes :

  • You can store this ladoo in refrigerators 4,5 days ..
  • You can add any flavour of your choice,strawberry ,mango ,pineapple
  • You can coat this ladoos with chocolate

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