THANDAI YOGURT CAKE
- Preparation Time:20 minutes
- Cooking Time:35-40 minutes
- Serves:8-10
Ingredients
Dry Ingredients
1 ¾ (210 g) cups all-purpose flour or maida
2 tablespoons corn starch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cardamom powder
Wet Ingredients
½ cup plain Nanak Dahi
¾ cup plain sugar
1 cup saffron milk (mix 1 cup warm milk + few strands of saffron mixed)
½ cup vegetable oil
½ teaspoon vanilla extract (not traditional but recommended)
½ rose water
3 tablespoons homemade thandai powder (if using store-bought reduce the sugar to ½ cup)
Rose Sour Cream Frosting
1/2 cup whipping cream
¼ cup sour cream
½ cup powdered sugar
1 teaspoon rosewater
Splash of vanilla
METHOD TO PREPARE
For the Cake
Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan.
Mix all dry ingredients in a small bowl: flour, corn starch, baking powder, baking soda, cardamom powder, and salt.
In a large bowl, whisk together the wet ingredients: Nanak Dahi, sugar, saffron milk, vegetable oil, vanilla extract, and rose water. Stir in the thandai powder until well combined.
Sift the dry ingredients into the wet ingredients in thirds, mixing until just combined. Avoid over-mixing.
Pour the batter into the prepared cake tin and bake for 35-40 minutes.
Let the cake cool before frosting.
For the Frosting:
Whip the whipping cream, powdered sugar, and rose water until soft peaks form. Be careful not to over-whip.
Add the sour cream and whip until stiff peaks form.
Refrigerate until ready to use. Ensure the cream and sour cream are cold for stiff frosting.
Enjoy your Thandai Yogurt Cake!
