Thandai Mawa Cake
Thandai Mawa Cake. A delicious cake with the goodness of mawa and thandai served along with a creamy rabdi. A perfect treat for Holi.
Ingredients
- 1¼ cup All Purpose Flour
- ¾ cup Granulated Sugar
- 1 cup Grated Khoya
- ½ cup Sweetened Condensed Milk
- 2 Large Eggs
- ½ cup Unsalted Butter
- 1½ tbsp Thandai Powder
- 8 Green Cardamom Pods (remove the seeds and grind on a mortar pestle)
- ¼ cup Warm Milk (plus 2 tbsp)
- ¼ tsp Salt
- ½ tsp Baking Powder
- ¼ cup Roughly sliced Toasted Almonds
- ¼ cup Roughly sliced Toasted Cashewnuts
- ¼ tsp Saffron (soaked in 2 tbsp warm milk)
Instructions
- Ensure all the ingredients are at room temperature when you start.
- Preheat the oven to 350F/ 180C. Take a baking pan (I used a 9-inch round pan) and grease it all over including the sides. I line the bottom with parchment paper as well.
- In a bowl, sieve together the flour, baking powder and salt. Mix in the cardamom powder and the thandai powder.
- Take a large mixing bowl and add the butter and sugar. Beat this well using a hand mixer for about 2 minutes until creamy. Add in the grated khoya and condensed milk and whisk for another 2 minutes.
- Add the eggs, one by one, and whisk until well incorporated.
- Now add the dry flour mixture in two batches and whisk on medium speed again.
- Add the milk and the soaked saffron milk mixture and beat well till everything gets mixed well. Make sure to not over-beat/mix.
- If adding nuts, fold in the roughly chopped/ sliced nuts now using a spatula.
- Pour the batter into the cake pan and make sure the top is evenly spread.
- Optional - spread any extra nuts on top of the batter.
- Bake the mawa cake in the oven for about 30-35 minutes until it is done or a toothoick when inserted in the center comes out clean.
- When the cake has baked, remove from the oven and place the pan on a wire rack for 15 minutes. Gently unmould and let it cool completely on the wire rack before slicing.
Notes
Thandai Powder
To make the thandai powder, simply grind the below and store the powder in an airtight glass jar.
1/4 cup almonds, 1/4 cup cashew nuts, 1/4 cup pistachios, 2 tbsp fennel seeds, 1 tsp black peppercorns, 2 tbsp poppy seeds, 2 tbsp dried rose petals, 1/4 tsp saffron strands, 1 tbsp melon seeds, and seeds of around 8-10 green cardamom pods. Rabdi To make the rabdi, simmer about 1.5-liter whole milk in a wide, thick-bottomed pan, preferable a kadhai. Keep stirring gently every now and then, and collect the cream as it forms on the sides of the pan. Once the milk starts to reduce and reduces by half, add 3-4 tbsp sugar as per desired sweetness, ground cardamom, and a few strands of saffron soaked in 1/4 cup warm milk. Mix well and let the milk simmer. The cream will continue to form and collect slowly. The entire process may take around 1.5 to 2 hours so make sure you have a lot of time and patience at hand. You may choose to reduce the milk either to 1/3 or 1/4 of the original volume of milk. Once the milk has reduced, collect all the cream from the sides of the pan and mix it into the thickened milk. Add cardamom powder, saffron, and sliced dried fruit of your choice and serve the rabdi either warm or chilled
1/4 cup almonds, 1/4 cup cashew nuts, 1/4 cup pistachios, 2 tbsp fennel seeds, 1 tsp black peppercorns, 2 tbsp poppy seeds, 2 tbsp dried rose petals, 1/4 tsp saffron strands, 1 tbsp melon seeds, and seeds of around 8-10 green cardamom pods. Rabdi To make the rabdi, simmer about 1.5-liter whole milk in a wide, thick-bottomed pan, preferable a kadhai. Keep stirring gently every now and then, and collect the cream as it forms on the sides of the pan. Once the milk starts to reduce and reduces by half, add 3-4 tbsp sugar as per desired sweetness, ground cardamom, and a few strands of saffron soaked in 1/4 cup warm milk. Mix well and let the milk simmer. The cream will continue to form and collect slowly. The entire process may take around 1.5 to 2 hours so make sure you have a lot of time and patience at hand. You may choose to reduce the milk either to 1/3 or 1/4 of the original volume of milk. Once the milk has reduced, collect all the cream from the sides of the pan and mix it into the thickened milk. Add cardamom powder, saffron, and sliced dried fruit of your choice and serve the rabdi either warm or chilled