Eggless Thandai Cake recipe
Indulge in a delightful fusion with this aromatic eggless Thandai cake, perfect for festive celebrations!
Ingredients
1 Cup = 250 ml
FOR CAKE
- 1.5 cup/220 gram whole wheat flour
- 3/4 cup/146 gram powdered sugar of your choice (we used khandsari sugar)
- 3/4 cup thandai powder
- 1/2 cup milk
- 1/2 cup curd
- 1/2 cup oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
FOR GLAZE
- 3/4 cup powdered sugar we used khandsari
- 1/4 cup thandai powder
- Milk as per need
Instructions
- Take curd in a bowl and add baking soda.
- Give them a good mix.
- Rest for 10 minutes.
- Add oil, sugar, milk and thandai powder.
- Mix well
- Put a sieve on the bowl.
- Add flour, baking powder and salt.
- Sift.
- Mix well.
- Pour the batter in a greased cake tin.
- Bake @180°C for 35-40 minutes.
- Take the cake out and insert a toothpick. If it comes out clean, its a sign that cake is properly baked.
- Let the cake on wire rack to cool down completely.
PREPARATION OF GLAZE
- Take powdered sugar and thandai in a bowl.
- Mix well.
- Start adding milk little at a time and simultaneously keep stirring unless a thick pourable glaze is ready.
- Take the cake out of cake tin and drizzle the glaze over the cake.
- Garnish with rose petals and chopped nuts.
- Enjoy