Thandhai Cake

. Countdown to Holi : Ep 5 | Thandhai Cake 🫟✨

Ingredients 

Vanilla or Kesar sponge cake ( Recipe below) 
Milk
Thandhai Powder (homemade or store bought) write in comments if you want my recipe. 
Few strands of Kesar
Rose petals, crushed pistachios & sliced almonds for garnishing 

Cream Frosting 

1 Cup heavy cream
1/2 cup icing sugar 
few strands of kesar
1-2 tbsp Thandhai powder 

In a large bowl whip heavy cream till stiff peaks. Add sugar, Thandhai powder and kesar till everything is combined. Do not over mix.

Transfer to a piping bag and use. 

Rest of the directions in video

Countdown to Holi : Ep 5 | Thandhai Cake 🫟✨

Sponge Cake

Ingredients
	•	1½ cup all-purpose flour / maida
	•	2 tbsp corn starch
	•	1 cup sugar
	•	½ cup + 2 tbsp oil
	•	1 cup yogurt
	•	¼ cup milk
	•	1 tbsp vinegar
	•	1 tsp baking soda
	•	1½ tsp baking powder
	•	1 tsp vanilla extract
(or for saffron flavour: few strands of kesar + ½ tsp rose extract)
	•	Pinch of salt

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Directions
	1.	In a large bowl, mix together sugar, milk, yogurt, oil, vanilla extract, and vinegar.
Mix until the sugar dissolves properly.
	2.	Add all-purpose flour, cornstarch, baking soda, baking powder, and salt.
Mix using a hand blender or electric mixer.
	3.	Make sure there are no lumps in the batter.
	4.	Preheat oven to 325°F (165°C).
	5.	Grease a 12×8 inch baking tray and line it with parchment paper.
Transfer the cake batter into the tray.
	6.	Bake at 325°F for 30–35 minutes.
	7.	Check doneness by inserting a toothpick — if it comes out clean, the cake is done. Otherwise bake a few more minutes.
	8.	If baking in a smaller tray, baking time will increase.
(For an 8×8 pan, baking time should be about 45–50 minutes.)

Thandai Powder

Thandai Powder Recipe
 Ingredients
	•	½ cup almonds
	•	¼ cup cashews
	•	¼ cup pistachios
	•	3 tbsp melon seeds (magaz seeds)
	•	2 tbsp poppy seeds (khus khus)
	•	3 tbsp fennel seeds (saunf)
	•	20–25 green cardamom pods
	•	8–10 black peppercorns
	•	10–12 dried rose petals (food grade)
	•	½ tsp saffron strands
	•	¼ cup dried coconut (optional but recommended)
	•	½ cup mishri (rock sugar) or powdered sugar

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Instructions

1️⃣ Dry Roast (important step)
Lightly dry roast separately on low heat:
	•	almonds
	•	cashews
	•	pistachios
	•	melon seeds
	•	poppy seeds
	•	fennel seeds

Roast just until aromatic (do NOT brown).

Let everything cool completely.

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2️⃣ Grind Spices
Grind first:
	•	cardamom seeds (remove shells)
	•	peppercorns
	•	rose petals
	•	saffron

Make a fine powder.

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3️⃣ Grind Nuts
Add roasted nuts + seeds + coconut + mishri.

Grind into a fine powder.
(Grind in batches for smoother texture.)

👉 Optional: Sieve once for ultra-smooth café-style thandai.

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🫙 Storage
	•	Store in an airtight glass jar
	•	Keep in a cool, dry place
	•	Stays fresh for 2–3 months (longer if refrigerated)

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🥛 How to Make Thandai Milk

1 glass cold or warm milk
	•	1–2 tbsp thandai powder
	•	sugar if needed

Mix/blend well and chill before serving.

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