Thandai cake is a fun Indian fusion dessert that combines the flavours of popular drink made on the festive occasion in India i.e Holi or Maha Shivratri. Thandai in the form of cake making it totally irresistible! Egg-free, buttress free, it’s easy to make, and absolutely delicious!
In this post sharing how to make this Holi special cake with step by step pics and video too!!
EGGLESS THANDAI CAKE VIDEO
What is THandai
Thandai is a traditional Indian drink made with nuts, seeds and flavored with fragrant spices. This refreshing drink is popularly made on the festive occasion of Mahashivratri and Holi
This Thandai Cake is
How to store Eggless thandai cake?
Thandai cake can be stored covered with foil paper(I have shown in my video, check it out how to store it) and refrigerated for up to a week or frozen for longer use. Allow cooling completely before storing.
PREP TIME :15 mins
COOK TIME :40 mins
TOTAL TIME : 55 mins
COURSE : Dessert
CUISINE : Indian
Author : Jolly Makkar
INGREDIENTS
For Thandai Cake
. All-purpose flour/ maida - 1 cup
. Granualted sugar - 1/3 cup + 1 tbsp
. Baking powder - 1 teaspoon
. Baking soda - 1/4 teaspoon
. A pinch teaspoon salt
. Thandai Powder - 2 tbsp
. Thick curd or Yogurt at room temperature - 1/2 cup
. Vegetable oil
. Warm milk - 1/4 cup + 2 tbsp
. Chopped Pistachios - 3 to 4
. Chopped Almonds - 5 to 6
INSTRUCTIONS:
1. To bake thandai cake, Preheat the oven to 350°F or 180 C. Lightly grease (spray oil) inside the cake tinand lining with butter paper and Keep aside.
2. Take warm milk in a bowl. Add thandai powder and mix well. Keep it aside at room temperature.
3. Sieve together flour, baking powder and baking soda in a bowl. Keep them aside.
4. In a bowl, take curd(yogurt) and add sugar to it. Whisk well till sugar is completely dissolved. Add thandai milk and oil. Whisk again for 6 to 8 minutes so that all wet ingredients mix properly.
5. Now its time to mixing DRY ingredients with WET ingredients together, divide into 3 parts and start mixing by using CUT and FOLD method. You can dry fruits in cake also, but I didn't add.
6. Once the batter is ready, pour it into cake tin and leveeled the cake with spatula.Tap the cake tin for 2-3 times to get rid of air bubbles. Garnish the cake with chopped almonds and pistachios.
7. Bake at 180 C for 30 minutes. Check the centre of the cake by using a toothpick or knife. If it comes out clean means cake is ready or If not bake for 2 more minutes.
8. Transfer it on wire rack to cool down completely and Enjoy the soft, delicious and lip smacking thandai cake with tea or coffee.
NOTES
⏺️For measuring your flour, do not scoop it out of the container directly using the measuring cup.
⏺️Thandai milk - I prefer making mine from scratch and highly recommend doing so but you can also use your favorite store-bought readymade thandai powder/masala to make your thandai.
⏺️Serving - You can serve this cake chilled (since thandai is usually served chilled) or warm it up in the microwave for 10-15 seconds to get it all warm and melty.
⏺️Storage - Thandai cake can be stored covered and refrigerated for up to a week or frozen for longer use. Allow cooling completely before storing.
