This is how I grew up watching my mother create this plate of magic for Ugadhi habba. She would whip up multiple dishes in a matter of a few hours. She has always been my inspiration. My love for cooking is derived from her. Ugadhi is the begining of the Hindu New Year. Bevu bella is eaten on this day Bevu is neem flowers and belle is jaggery. Both symbolize sweet and bitter. Just like life
Thandai cake is a fun Indian fusion dessert that combines the flavours of popular drink made on the festive occasion in India i.e Holi or Maha Shivratri. Thandai in the form of cake making it totally irresistible! Egg-free, buttress free, it’s easy to make, and absolutely delicious!
In this post sharing how to make this Holi special cake with step by step pics and video too!!
EGGLESS THANDAI CAKE VIDEO
What is THandai
Thandai is a traditional Indian drink made with nuts, seeds and flavored with fragrant spices. This refreshing drink is popularly made on the festive occasion of Mahashivratri and Holi.
This Thandai Cake is
eggless and butter-free
soft and moist
easy to make
tastes just like a traditional thandai drink
you can make it ahead of time
perfect for Holi festival or any celebration
How to store Eggless thandai cake?
Thandai cake can be stored covered with foil paper(I have shown in my video, check it out how to store it) and refrigerated for up to a week or frozen for longer use. Allow cooling completely before storing.
PREP TIME :15 mins
COOK TIME :40 mins
TOTAL TIME : 55 mins
COURSE : Dessert
CUISINE : Indian
Author : Jolly Makkar
INGREDIENTS
For Thandai Cake
. All-purpose flour/ maida - 1 cup
. Granualted sugar - 1/3 cup + 1 tbsp
. Baking powder - 1 teaspoon
. Baking soda - 1/4 teaspoon
. A pinch teaspoon salt
. Thandai Powder - 2 tbsp
. Thick curd or Yogurt at room temperature - 1/2 cup
. Vegetable oil
. Warm milk - 1/4 cup + 2 tbsp
. Chopped Pistachios - 3 to 4
. Chopped Almonds - 5 to 6
INSTRUCTIONS:
1. To bake thandai cake, Preheat the oven to 350°F or 180 C. Lightly grease (spray oil) inside the cake tinand lining with butter paper and Keep aside.
2. Take warm milk in a bowl. Add thandai powder and mix well. Keep it aside at room temperature.
3. Sieve together flour, baking powder and baking soda in a bowl. Keep them aside.
4. In a bowl, take curd(yogurt) and add sugar to it. Whisk well till sugar is completely dissolved. Add thandai milk and oil. Whisk again for 6 to 8 minutes so that all wet ingredients mix properly.
5. Now its time to mixing DRY ingredients with WET ingredients together, divide into 3 parts and start mixing by using CUT and FOLD method. You can dry fruits in cake also, but I didn't add.
6. Once the batter is ready, pour it into cake tin and leveeled the cake with spatula.Tap the cake tin for 2-3 times to get rid of air bubbles. Garnish the cake with chopped almonds and pistachios.
7. Bake at 180 C for 30 minutes. Check the centre of the cake by using a toothpick or knife. If it comes out clean means cake is ready or If not bake for 2 more minutes.
8. Transfer it on wire rack to cool down completely and Enjoy the soft, delicious and lip smacking thandai cake with tea or coffee.
NOTES
⏺️For measuring your flour, do not scoop it out of the container directly using the measuring cup.
⏺️Thandai milk - I prefer making mine from scratch and highly recommend doing so but you can also use your favorite store-bought readymade thandai powder/masala to make your thandai.
⏺️Serving - You can serve this cake chilled (since thandai is usually served chilled) or warm it up in the microwave for 10-15 seconds to get it all warm and melty.
⏺️Storage - Thandai cake can be stored covered and refrigerated for up to a week or frozen for longer use. Allow cooling completely before storing.
The harvest festival of India goes by many names. Makar Sankranti, Thai Pongal, Uttarayana, Lohri, and Magh Bihu or Bhogali Bihu. Hindus celebrate the harvest festival thanking the Sun God for agricultural abundance. It also marks the end of winter solstice and the start of longer days.Traditionally, in South India, Sankranthi is celebrated by making a yummy porridge of rice and lentils. The
Makes 6-8 laddoosIngredients:1 cup chirotee rava/fine semolina1 cup sugar, powdered1/4 cup crushed nuts and raisins2 Tbsp gheePinch of cardamom powder1/4 cup hot milkMethod:-Dry roast semolina/rava until aromatic. Pour over powdered sugar, set aside.-Roast crushed nuts and raisins in hot ghee. Pour over rava mixture.-Combine well, to this add a few spoons of milk. Clump and gather handful in the
Besan laddoo recipeMakes 8-9 laddoosIngredients:1 cup besan/chickpea flour1/2 cup sugar, powdered 1/4 cup crushed nuts and raisins1/2 cup plus a few spoons gheePinch of cardamom powderMethod:Melt ghee in a heavy bottom pan, roast besan in it until aromatic, about 15-20 minutes. Pour over powdered sugar, set aside to coolRoast crushed nuts and raisins in a few spoons of hot ghee. Pour over cooled
Til Gud ke laddu or Til ki Chikki is a healthy, delicious, and nutty treat prepared with white sesame seeds, jaggery and peanuts.
A vegan recipe and also a Makar Sankranti festival special sweet.
Makar Sakranti is around the corner and so I thought of sharing my family favorite til gud ke chikki recipe with you all.
Growing up in Punjabi family in UP during Lohri and Makar Sankranti my grandfather always make some yummy chikki as well laddoo. They used to prepare marunda that is made with jaggery & murmuraa or channe gud laddoo or til ki chikki and many more.
Til Gud ke Ladoo or Til ki Chikki in actual term means "Til" is sesame seeds or "Gud" is a Hindi word and for jaggery in English).
The til ke laddu recipe also features peanuts. Sesame seeds, jaggery and peanuts are a truly winning combination in terms of taste and flavor.
You can add any dry fruits in chikki, If you like, then do check this Honey Nut Brittle made with honey and dry fruits or easy Oats Sesame Fudge Recipe which is made with ground sesame seeds, oats and jaggery.
Til ke laddu makes for a good warming sweet snack during the winters. Make them, store them, and have them whenever you want.
Video recipe of Til ke Ladoo / Til Gud ki Chikki
INGREDIENTS
White sesame seeds - 1 cups
Jaggery / Gud - 1 cups
Desi Ghee -1 tablespoon
Peanuts roasted & ground - 2 tbsp
Water - 2 teaspoon
INSTRUCTIONS
1. Heat a non-stick pan, add white sesame seeds and roast on low heat till crisp and light brown. Transfer into a bowl.
2. Add raw peanuts to the same pan and roast on low heat till light brown. Transfer into bowl and remove the skin.
3. Heat desi ghee in the same pan, add chopped jaggery/gud with 2 tsp of water and let it melt. Further cook on low to medium heat till the syrup reaches hard ball consistency.
4. Add sesame seeds and roasted grounded peanuts to the melted jiggery and mix well.
5. Before making laddoos, just spinach yours hands with water. Roll into laddoos while still hot and keep them on a plate to cool. I’ll make 5 laddoos or same mixture used for chikki
6. Take a butter paper, add the above mixture roll up with rolling pin at the desired thickness, and cut it into desired shapes while still hot. Keep them aside to cool.
7. Serve or store in an airtight container to serve when required.
this sesame seed treat is the contribution of my A to Z season 2 challenge. This month letter is G, I choose GUD for this and made this "CRISPY AND NUTTY SESAME SEED BRITTLE AND TIL GUD KE LADDU "
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