Mawa Thandai Cake is an easy to make recipe that is egg-less as well. It is a very rich cake that tastes like Indian Mithai and is very decadent. This cake is a fitting recipe to celebrate Indian festivals with the flavors of Thandai infused and Mawa (milk solids) used. I love Mawa cakes, they are the perfect blend of British and Indian if you ask me. And this Mawa Thandai Cake is just the version you need this Holi.This Mawa Thandai Cake is perfect Cake for your Holi Party or a great dessert for your Holi lunch table. And it is so easy to make, total win- win.
Here are some more Thandai Recipes if you want to indulge this Holi.
Ingredients:
- All-purpose flour – 80 grams
- Butter – 60 grams
- Lukewarm water- 100 ml
- Curd – 120 grams
- Powdered Sugar- 100 grams
- Baking soda – 1/2 teaspoon
- Baking Powder – 1 teaspoon
- Cardamom powder – 1/2 teaspoon
- Mawa – 50 grams
- 1/2 teaspoon rose essence
Method:
- Preheat the oven at 180 degrees for 10 minutes.
- Sieve the flour with cardamom powder, baking powder, baking soda and keep aside.
- Beat butter, sugar, and curd, and mawa for 2 minutes.
- Mix dry ingredients and add water as required.
- Pour the batter into a greased cake mold.
- Bake for 30 to 35 minutes at 180 degrees.
Ingredients for filling and frosting:
- Whipped cream – 1 cup
- Milk – 1/2 cup
- Thandai – 3 tablespoon
- Sliced almond – 1 tablespoon
- Sliced Pistachio – 1 tablespoon
- Rose petals – 1 tablespoon
Method
- Beat the nondairy whipping cream with an electric beater till you get the stiff peaks.
- For soaking, Mix milk and 2 tablespoons of Thandai powder.
- In another bowl take one tablespoon thandai powder and 1 teaspoon milk and mix and add in whipped cream.
- Slice the cake horizontally.
- Soak with thandai milk.
- Put a layer of cream.
- Sandwich it with another piece of cake and soak it with syrup.
- Cover the top and sides with cream and decorate with almond, pistachio, and rose petals.
