Eggless Thandai Cake Shrikhand Frosting Carve Your Craving

Holi is around the corner so I thought of mixing up two of my favorites, a cake and plenty of Indian flavors. Last year I made this Thandai Mousse Cake and it was the star of my party. Kids and adults were pleased alike and the cake was polished in minutes. My love for thandai is not hidden from you. If you haven’t tried my gulab jamun thandai mousse, Indian flavor cupcakes, or this thandai fudge yet, then please do it.

What is thandai

Thandai is a traditional Indian drink that is popularly consumed during the festival of Holi. Thandai is believed to have cooling properties and is often consumed during the hot summer months to combat heatstroke and dehydration. It is a refreshing drink that is made with a blend of nuts, spices, and milk. The ingredients used to make thandai vary depending on personal preference, but typically include almonds, pistachios, cashews, poppy seeds, fennel seeds, black pepper, cardamom, saffron, and rose petals. These ingredients are ground into a fine paste or powder and mixed with milk, sugar, and sometimes ice to make a sweet and aromatic beverage. While thandai mix powder is readily available in all Indian grocery stores, it is surprisingly very easy to make at home.

How to make Thandai powder at home.

¼ cup almonds, blanched and skin removed. ¼ cup cashews or pistachio 1 tablespoon poppy seeds 1 tablespoon fennel seeds 1 teaspoon black peppercorns 1 tablespoon dried rose petals 2 generous pinches of saffron strands 3-4 cardamom pods or 1 teaspoon of ground cardamom

Instructions: In a high-speed blender add everything and blend until a fine powder. Use as needed by adding it to cold milk with sugar and ice cubes.

The ingredient list.

This thandai cake is made with easy-to-find ingredients probably sitting in your pantry. I make it without eggs or butter and you will not even miss them. It’s basically all-purpose flour, cornstarch, baking powder, soda, oil, yogurt, salt, and milk. Other ingredients that make this cake unique are- Thandai powder -I have used homemade one. The recipe is mentioned above. You can use store-bought mix. Just reduce the sugar as mentioned in the notes. Rose water – Instead of vanilla I have used rose water which gives a lot of freshness to the cake. You may skip it or use kewra instead. For the frosting I have used shrikhand which takes this cake to the next level. I have mixed a little bit of whipping cream with the shrikhand to make it light and fluffy. It tastes like cream cheese frosting, just better!!!

Step-by-step instructions.

For the cake.

For the frosting.

Prick the cake several times all over with a fork. Brush or spoon up the prepared thandai milk all over on top evenly. Scoop the frosting and spread it on the top of the cake, you can make swirls with a spoon too. Sprinkle nuts and rose petals if desired.

How to store this cake without frosting.

To store thandai cake, follow these simple steps: By following these storage instructions, you can enjoy your thandai cake for several days or even weeks to come!

Storage and shelf-life of thandai cake.

The shrikhand frosting is perishable. You will have to refrigerate the cake at all times. The cake will last for 4-5 days in the fridge. I do not recommend freezing it with the frosting.

Frosting ideas.

For filling and decorating the cake.

If you want to fill the cake, frost the sides and the top and pipe swirls on the cake you will need 4 cups of frosting. So, plan accordingly.

Make Thandai Cake Jars.

If you are hosting a party or catering for a crowd then turn this cake into fancy cake jars or trifles. Simply layer a jar, 4 oz glasses, or plastic serving cups with thandai cake and shrikhand frosting. It makes an elegant single-serve dessert for any occasion.

Expert tips.

Do not over-whisk the ingredients. Mix until just combined. Always frost after the cake is completely cooled down. Do not skip pricking and drenching the top of the cake thandai milk. It makes it super moist. Make and assemble the cake at least a day in advance for the flavors to deepen.

Frequently asked questions

Can you turn them into cupcakes? Yes of course, bake it at 350 deg F, 1980 deg C for 18-20 minutes or until the toothpick inserted in the centermost cupcake comes out clean. How to make a vegan thandai cake? Use homemade thandai powder as a store-bought one that has sugar in it. Follow my recipe and substitute dairy with non-dairy alternatives like vegan yogurt, organic sugar, and milk. Can you skip the frosting? Yes, you can but it won’t be exciting to serve. I have used a very easy frosting recipe. If you are not up for it then drizzle the cake with some thandai lemon sugar glaze and dried rose petals. You can simply dust it with powdered sugar. What pan sizes to use? This recipe makes a good 8” or 9” cake, or a three-layer 6” cake. You can cut the recipe in half or double it to make a 9 by 13 cake. What is the cake weight? The final cake weighs a little over 1 kg with light frosting. If you decide to fill and frost it may go up to 1.5 kgs. KEEP IN TOUCH – Are we friends yet? Let’s connect on Facebook| Instagram | Pinterest | Twitter. Never miss a recipe. Please subscribe to my blog. It is free! Check out easy recipe videos on my YouTube channel now! Pin this photo for future reference.