Thandai is a drink made with an amalgamation of exotic Indian spices and a few nuts and is usually had in the summer months because of its cooling properties.It is a very popular drink served during the festival of Holi in North India.
I chanced upon this recipe of thandai in a cake when I was searching for Indian flavoured cakes and ever since it has been a huge hit amongst my friends and family. They absolutely love the subtle hint of the Indian spices which comes through the thandai powder added to the cake batter. To make the cake more luxurious I add a lot of pistachios and almonds and also dried rose petals and sprinkle the same on top of the cake to make it look even more beautiful. This cake has always been a hit amongst people, it is eggless and simple to put together.When you sink your teeth in to the goodness of this cake you are transported to spring time which is a start of the summer months and celebration of festival called Holi.
I knew I had a killer recipe on hand when my South Indian friend who lives in Bengaluru keeps requesting me to send this cake to her through people who travel between Gurgaon and her city. The icing on the cake is that this cake is sumptuous without any icing, its just perfect.
Preheat oven to 180 C.
Sift 180 grams of plain flour and keep aside.
Whisk together in a bowl:
+ 1 cup yogurt
+ 2 tablespoon milk
+ 2 tablespoon thandai powder
+ 150 grams powdered sugar
+ 1/2 teaspoon rose water/plain water
Whisk the above until creamy .
Sprinkle:
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
Gently mix and leave it aside for 2-3 mins.
Once the mixture turns frothy mix in 1/2 cup oil.
Gently fold in the sifted flour.
(make sure not to over mix).
Mix in:
+ 35 grams chopped pistachio
+ 35 grams chopped almonds
(soaked almonds in warm water for 30 mins, peel the skin and chop)
Mix well.
Grease and dust an 8" cake pan.
Pour the batter in the pan.
Sprinkle the sliced 15 grams pistachios, 15 grams almonds and rose petals on top of the cake batter.
Bake in a preheated oven for 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
Baking times may vary according to different oven.
Cool the cake for 10-15 minutes and un mould it.
Serve when cool.
Holi ki thandai cake to entertain your guests on Holi.
Indian fusion dessert will win your guests over.
Ingredients
Directions
Preheat oven to 180 C.
Sift 180 grams of plain flour and keep aside.
Whisk together in a bowl:
+ 1 cup yogurt
+ 2 tablespoon milk
+ 2 tablespoon thandai powder
+ 150 grams powdered sugar
+ 1/2 teaspoon rose water/plain water
Whisk the above until creamy .
Sprinkle:
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
Gently mix and leave it aside for 2-3 mins.
Once the mixture turns frothy mix in 1/2 cup oil.
Gently fold in the sifted flour.
(make sure not to over mix).
Mix in:
+ 35 grams chopped pistachio
+ 35 grams chopped almonds
(soaked almonds in warm water for 30 mins, peel the skin and chop)
Mix well.
Grease and dust an 8" cake pan.
Pour the batter in the pan.
Sprinkle the sliced 15 grams pistachios, 15 grams almonds and rose petals on top of the cake batter.
Bake in a preheated oven for 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
Baking times may vary according to different oven.
Cool the cake for 10-15 minutes and un mould it.
Serve when cool.
Holi ki thandai cake to entertain your guests on Holi.
Indian fusion dessert will win your guests over.