Thandai Mawa cake with Rose buttercream- A delicious cake and a perfect Holi dessert made with Mawa ( milk solids ) and Thandai ! Very simple, rich and easy to bake cake makes a perfect dessert for your Holi Party! I’ve used @suncorefoods Dried Rose petals in the Thandai powder and the buttercream! The flavor is just amazing!
This recipe uses made from scratch Thandai masala and I highly recommend it! Try avoiding the ready made store bought ones. You can store leftover Thandai masala in an airtight container for a month!
Here you go with the recipe!
Ingredients:
Cake:
Cake Flour- 2 3/4 cup
Granulated sugar- 1.5 cup
Baking powder – 2 tsp
Mawa – 1/2 cup
Vanilla extract – 2 tsp
Thandai powder- 1/4 cup
Suncore foods rose Salt – 1 tsp
Large Eggs- 3 ( room temperature)
Vegetable oil/ melted ghee – 3/4 cup
Whole milk- 1 cup ( room temperature)
Rosewater- 2 tsp
Saffron- a pinch
Thandai powder:
Almonds -1/2 cup
Cashew nuts – 1/4 cup
Whole black peppercorns- 1 tsp
Suncore foods dried rose petals – 2 tbsp
A pinch of saffron strands
Green Cardamom pods – 20 pods
Fennel seeds- 1.5 tbsp
Poppy seeds -1 tbsp
Rosewater :
Suncore Foods Dried rose petals – 1/2 cup
Water – 2 cups
Rose Buttercream:
Unsalted butter- 12 oz( softened to room temperature)
Confectioners sugar- 3 cups
Rosewater– 1 tsp
Heavy cream- 1/4 cup
Salt- a generous pinch
Method:
To make the rose water :
Add the dried rose petals and water to a pot. Let it simmer for ten mins covered or till the petals turn white. Filter the rose water through a sieve and set it aside to cool completely.
Thandai powder:
Grind together everything listed under Thandai powder. Store the powder in an airtight container.
Preheat the oven to 350f.
Line a 9” baking pan with parchment paper.
Butter and flour the pan.
Mix all the dry ingredients together ( cake flour, baking powder, Thandai powder, saffron, and salt )
Beat the sugar and oil well for 2 mins. Add in the Mawa and beat for 39 sec. Add in the eggs, rose water, and vanilla extract and beat till well mixed. Add the flour mixture and milk in two batches starting and ending with the flour mixture. Mix until just mixed. Do not overbeat or mix.
Spoon the batter onto the prepared pan and bake for 30 mins till done or when a toothpick insert comes out clean.
Let the cake cool in the pan for 5 mins then invert it into the cooling rack. Allow it to cool completely. You could also make cupcakes with this batter just reduce the cooking time by 10 mins.
For the buttercream, beat the butter for 2 mins. Then add the other ingredients listed under buttercream and beat for 1 to 2 mins until fluffy. Frost as desired.
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