Skip to main content

Thandai Cake

Thandai masala: blanch 1/2 cup almonds, peel, wipe and set aside. In a small blender jar (I used the vitamix small one), mix together 2 Tbsp. dried rose petals,  2 Tbsp. fennel seeds, 2 Tbsp. melon seeds, 2 Tbsp. white poppy seeds, 11/2 tsp green cardamom pods, 1/2 tsp black peppercorns, 1/4 tsp saffron threads, 1 1/2" cinnamon stick, small pinch of kosher salt. Grind into a fine powder. Remove into a bowl. Grind 1/2 cup cashews, 1/4 cup pistachios and the 1/2 cup blanched almonds into coarse powder. Mix everything and store in an airtight container. 

Cake: 

Preheat oven at 350, and spray 9X9 inch square pan with baking spray. Cream together 1 stick of unsalted butter, 3/4 cup sugar. Add 2Tbsp vegetable oil. Add 2 eggs, 1/2 cup sour cream, 1 tsp vanilla, 1/2 tsp almond extract. Add 13/4 cup AP flour, 11/2 tsp baking powder, 3/4 tsp baking soda, 3/4 tsp kosher salt. Add 1/2 cup whole milk, and mix until batter just comes together. Add 1/4 cup Thandai masala and mix until it mixes with the batter. Add the batter to the prepared pan, and bake for about 30 mins until done. Cool. 

Assembly: 

Mix 1 8 oz pack cream cheese + 3/4 cup powdered sugar + 1/2 cup milk + 1 tbsp thandai masala. The mixture should be like yoghurt. Poke the cake with the back of a wooden spoon. Add the mixture and let it stay in the fridge for about an hour. 

If it soaks well, you can frost with sweetened whipped cream, but we just went with the creamcheese frosting. 

 






 https://www.epicurious.com/recipes/food/views/thandai-poke-cake

Comments

Post a Comment

Popular posts from this blog

Rasiya Muthia

The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...
2 comments
Read more

Guest post - Bhinda nu shaak

 This one is in memory of one of my best friends' mom....S. used to bring this in her lunchbox and I ate it all up....Today I wanted to make it for my daughter, so I called up S.'s older sister for the recipe..this one's for you, Masi!  Chop Bhinda in slices. Heat oil (slightly more, cause it's bhindi). Add mustard seeds, a few methi seeds (rai:methi=4:1), a pinch of hing and turmeric. Add bhinda, stir and cook on a medium flame without covering. Once it's almost cooked, add red chilli powder, dhana-jeeru powder, salt and a bit of sugar to taste. Finish cooking.  This recipe transports me right back to that corner house in Kharkar Ali...
Post a Comment
Read more

Potato cheese bites

 Boil, peel and mash russet potatoes. Add some grated paneer, lots of grated cheese, chopped green chillies, cilantro, salt, pepper, oregano, chilli flakes and chat masala. Add rice flour and knead into a slightly stiff dough. Refrigerate if possible. Make small balls (about the size of an olive), press between hands, and make a deep mark on top using a fork. Fry in hot oil and serve.  This can also be used as a samosa filling, without the rice flour.  https://youtube.com/shorts/TjgyKLjrE_I?si=cA-wWQvQHqq7h_mp
Post a Comment
Read more