Eggless Thandai Mawa Cake: A Refreshing Indian Treat
1 hour 14 minutes
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About Eggless Thandai Mawa Cake: A Refreshing Indian Treat
Beat the summer heat with this delightful Eggless Thandai Mawa Cake! A fragrant and moist cake bursting with the unique flavors of thandai masala, creamy khoya (mawa), and a subtle hint of saffron. This recipe is perfect for those seeking a delicious and refreshing dessert, free of eggs.The blend of aromatic spices in the thandai masala creates a captivating aroma and taste, while the addition of khoya provides a luxuriously rich texture. Garnished with crunchy almonds and pistachios, this cake is a true taste of India, ideal for any occasion.Easy to follow instructions and readily available ingredients make this recipe perfect for both beginner and experienced bakers. Prepare to be amazed by the incredible flavor combination and the simple elegance of this eggless wonder!
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Recipe Time & More
Prep28 minutes
Cook46 minutes
Total1 hour 14 minutes
Ingredients
Dry Ingredients
- 1.5 cup Whole Wheat Flour approximately 200g, atta, whole
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
Wet Ingredients
- 1/2 cup Vegetable Oil
- 1/2 cup Sugar approximately 100g, powdered
- 1/2 cup Yogurt approximately 125ml, curd
- 100 gm Mawa grated, mawa
- 3 tbsp Thandai Masala
- 1/2 cup Milk
- 1 pinch Saffron Strands soaked in 1 tablespoon of warm milk
Garnish
- Almonds as needed, sliced
- Pistachios shelled and roughly chopped, as needed
Instructions
Preparing the Batter
- Sift together the whole wheat flour, baking powder, and baking soda. In a separate bowl, whisk together the oil, powdered sugar, yogurt, thandai masala, and grated khoya until well combined. Gently fold the dry ingredients into the wet ingredients until just combined. Add the saffron-infused milk and mix until a smooth batter forms.
Baking the Cake
- Preheat your oven to 180°C (350°F) or air fryer to 160°C (320°F). Grease and flour a 6x6 inch baking dish. Pour the batter into the prepared dish and spread evenly. Garnish with sliced almonds and pistachios.
Baking and Cooling
- Bake in the preheated oven for 30-35 minutes, or in the air fryer for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the baking dish before slicing and serving.
Recipe Notes
Expert Tips for the Perfect Thandai Mawa Cake
- For a more intense thandai flavor, lightly toast the thandai masala in a dry pan before adding it to the batter.
- If you don't have an air fryer, baking in a conventional oven works perfectly well; just adjust the baking time as needed.
- To ensure even baking, rotate the cake halfway through the baking time in both oven and air fryer.
- Allow the cake to cool completely before slicing to prevent it from crumbling. A completely cooled cake will also hold its shape and flavor better.
Recipe Video
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Recipe Nutrition
Calories: 336kcalCarbohydrates: 33gProtein: 6gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 2mgSodium: 171mgPotassium: 140mgFiber: 3gSugar: 11gVitamin A: 36IUCalcium: 100mgIron: 1mg
Richa Gupta
Articles: 214
3 Comments
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Looks so mouthwatering! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
Perfect dish! Can’t wait to cook it.