This Lemon Cake is soft, moist and full of lemon flavor. I make it with butter, milk, condensed milk, and whole wheat flour, so the texture comes close to a simple Lemon Pound Cake. The lemon drizzle on top brings a bright tang and keeps the cake tender. If you enjoy Lemon Drizzle Cake, this...
Chocolate Brownie is a timeless treat loved by all ages – because really, what’s not to love about rich, chocolatey goodness? In this post, I’m sharing a simple, delicious version of the classic: an Eggless Brownie made with cocoa powder and dark chocolate. This recipe uses whole wheat flour instead of all-purpose flour, giving it...
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!!
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
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 Paneer Pancakes are light and fluffy pancakes with a distinct creamy taste that comes from the use of paneer or Indian cottage cheese. Your kids are going to start their day on a happy note if you give them this for breakfast, and the good dose of proteins from paneer and eggs will put you at ease too.
Whole wheat flour is used to make these soft pancakes and hence it makes them more healthy. You can even serve these as an evening snack to your kids and have it as a tea time snack.
Serve the Paneer Pancake topped with fruits and honey or a maple syrup as a wholesome high protein breakfast along with Banana Almond & Prunes Smoothie.
Other recipes that you can try are:
Last year , the very first thing I did after buying Instant Pot was, on the way home I bought some cream cheese blocks to make this delicious Gingerbread Cheesecake. It was my dream to make cheesecake in Instant Pot and it came true during Thanksgiving. Also I made it again for Christmas as well....Whole Wheat Carrot Muffins are eggless, soft, and moist with tender crumbs. These muffins are wholesome and very satisfying. Carrot muffins are a perfect combination of veggies, dry fruits , and spices, making muffins delicious in a healthy way.
These muffins are perfect for breakfast or a snack at any time of the day. Muffins are wholesome with whole wheat flour and homemade almond meal. At the same time, this muffin is very satisfying and keeps us full for a long time.
This recipe yields only 8-9 muffins, because they are whole wheat muffins include veggies so they are best used on the next day or the next 3-4 days
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