Thandai Mawa Cake
on Mar 07, 2022, Updated Jun 28, 2023
Thandai Mawa Cake is a delicious twist on the classic Mawa Cake recipe. Make it this Holi for a delicious dessert.
Here are a few more Thandai-flavored recipes you can try on Holi this year: Thandai Phirni, Thandai Shahi Tukda, Thandai Rabdi, Thandai Kheer, and Thandai Frappe.
About Thandai Mawa Cake
Thandai Mawa Cake is a delicious twist on the classic mawa cake, a Parsi delicacy.
Mawa (Khoya) is solidified milk, 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.
Ingredients
Flour – I like to make it with all-purpose flour (maida), but you can replace half with whole wheat flour (atta) to give this cake a healthy twist.
Thandai Powder – You can make Thandai Powder at home using 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 from the inside.
Khoya (Mawa) – Mawa is solidified 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 the 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 almond 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 on a wire rack and cool completely. Cut into slices and serve.
