Thandai Mawa Cake Recipe
Thandai Mawa Cake is a delicious twist on the classic Mawa Cake recipe.
Mawa (Khoya) is a solidified milk product, a popular ingredient in Indian cooking. This Thandai-flavored cake is an eggless, dense cake that combines the goodness of mawa and Thandai flavors, making it a perfect fusion treat for Holi, the Indian festival of colors.
This rich cake is easy to make and comes together in under 60 minutes. You can also make it for other festivals or special occasions, or indulge after meals.
Pour some Thandai Rabdi or a scoop of ice cream on top to make it more indulgent.
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Ingredients
- Flour – I like to use all-purpose flour (maida), but you can replace half with whole wheat flour (atta).
- Thandai Powder – You can make Thandai Powder at home with my easy recipe or buy a bottle. The homemade powder tastes much better than the store-bought one, though.
- Yogurt – In this recipe, Yogurt (Dahi, Curd) replaces eggs. It makes the cake soft on the inside.
- Khoya (Mawa) – Mawa is a solidified form of milk. It makes the cake rich and dense.
- Saffron – Adds a beautiful orangish hue and gives it a rich flavor.
- Nuts – Using nuts (almonds and pistachios) on top will add a nice crunchy bite.
- Others – You will also need baking powder, baking soda, unsalted butter, and sugar.
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Thandai Mawa Cake Recipe
Ingredients
- 1 and ½ cups all-purpose flour (maida) (200 g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter (113 g, at room temperature)
- ½ cup granulated white sugar (100 g)
- 1 cup plain yogurt (curd, dahi) (whisked, at room temperature)
- 100 grams mawa (khoya) (grated)
- 3 tablespoons Thandai powder
- 1 pinch saffron strands (soaked in 1 tablespoon milk)
- 2 tablespoons slivered pistachio and almonds
Instructions
- Preheat the oven to 360°F (180°C).
- Line an 8-inch round pan with parchment paper and grease the sides with butter.
- Mix all-purpose flour, baking powder, and baking soda in a bowl and keep aside.
- Whisk butter and sugar using a stand mixer or a hand mixer until light and fluffy (3-4 minutes on high speed).
- Add yogurt and mawa and whisk well.
- Add the flour mixture, Thandai powder and saffron soaked strands soaked in milk to the bowl and fold using a silicone spatula until combined. Do not overmix at this stage.
- Pour the batter into the prepared pan and spread evenly.
- Top with slivered almonds and pistachios.
- Keep the pan in the middle rack of the oven and bake for 40-45 minutes until a toothpick inserted in the centre of the cake comes out clean.
- Remove the pan from the oven and let it cool for 10 minutes.
- Transfer the cake to a wire rack and cool completely. Cut into slices and serve.