Eggless Thandai Mawa Cake is a delicious twist on the classic Mawa Cake recipe. Make it this Holi for a delicious dessert.
About Thandai Mawa Cake
Thandai Mawa Cake is a delicious twist on the classic mawa cake, a Parsi delicacy.
Mawa is solidified milk and it is a very popular ingredient in Indian cooking. This Thandai-flavored Mawa 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 cake is easy to make, quite rich, and comes together in under 60 minutes. You can also make it for other festivals or special occasions or just indulge in it after your meals.
Pour some Thandai Rabdi or a scoop of ice cream on top to make it more indulgent.
Flour – I like to make it with all-purpose flour (maida) but you can replace half of the all-purpose flour with whole wheat flour (atta) to give this cake a healthy twist.
Thandai Powder – You can either make Thandai Powder at home using my easy recipe or buy a bottle. The homemade powder tastes much better than the storebought one though.
Yogurt – Yogurt (Dahi, Curd) works as an egg replacement in this recipe. It makes the cake soft from the inside.
Khoya – Khoya is solidified milk. It makes the cake rich and dense.
Saffron – Adds a beautiful orangish hue and also gives it a rich flavor.
Nuts – The use of 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.
This Mawa Cake will last for about 2 days in an air-tight container at room temperature.
You can store it for 4-5 days in an air-tight container in the refrigerator. Reheat in the microwave for a few seconds before serving.
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Eggless Thandai Mawa Cake Recipe
- 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 sugar (100 g)
- 1 cup plain yogurt (curd, dahi) (whisked, at room temperature)
- 100 grams khoya (grated)
- 3 tablespoons Thandai powder
- 1 pinch saffron strands (soaked in 1 tablespoon milk)
- 2 tablespoons slivered pistachio and almonds
- Preheat the oven to 350 degrees F (180 degrees 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 khoya 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.