Description
A delicious and aromatic Thandai cake made with wholesome ingredients.
Ingredients
Scale
- 1 and ½ cups all-purpose flour (maida)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter (at room temperature)
- ½ cup granulated white sugar
- 1 cup plain yogurt (whisked, at room temperature)
- 100 grams mawa (khoya, grated)
- 3 tablespoons Thandai powder
- 1 pinch saffron strands (soaked in 1 tbsp milk)
- 2 tablespoons slivered pistachio and almonds
Instructions
- Preheat the oven to 360°F (180°C).
- Line an 8-inch round pan with parchment paper and grease the sides with butter.
- Mix all-purpose flour, baking powder, and baking soda in a bowl and keep aside.
- Whisk butter and sugar using a stand mixer or a hand mixer until light and fluffy (3-4 minutes on high speed).
- Add yogurt and mawa and whisk well.
- Add the flour mixture, Thandai powder, and saffron soaked in milk to the bowl and fold using a silicone spatula until combined. Do not overmix at this stage.
- Pour the batter into the prepared pan and spread evenly.
- Top with slivered almonds and pistachios.
- Keep the pan in the middle rack of the oven and bake for 40-45 minutes until a toothpick inserted in the center of the cake comes out clean.
- Remove the pan from the oven and let it cool for 10 minutes.
- Transfer the cake to a wire rack and cool completely. Cut into slices and serve.
Notes
- Ensure all ingredients are at room temperature before starting.
- Adjust baking time as needed for your oven.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg