Eggless thandai mawa cake is a fusion dessert recipe of Indian cuisine. This is an easy whole wheat cake recipe with infused flavor of thandai(a blend of nuts and spices) and mawa(thickened milk). It is easy to make, healthy and super delicious.

What is Thandai

Thandai is a traditional drink made with a blend of some nuts, seeds and spices and added to milk that give it a unique flavour and taste. It is specially made at the festival of Maha Shivratri and Holi. Celebration is not complete without a thandai recipe during these spring festivals.

We can use thandai syrup or thandai powder for making different recipes like cakes, cheesecakes, biscuits, truffles, ice creams, flavoured milk, etc.

Other Holi special recipes you would like to try

About Eggless Thandai Cake

It is a fusion baked Indian dessert recipe made with simple ingredients that are easily available at home. Even thandai powder used in the recipe is homemade. You can also use the market bought if you are in a hurry.  Also, mawa used in the cake is made at home by thickening of milk for a couple of hours. If mawa is not available you can use ½ cup of milk powder instead.  Or can make instant mawa at home using milk powder and milk. Mawa enhances softness and gives it a Indian sweet kind of flavor.

I have glazed the cake with melted white chocolate and some dry nuts to make it more attractive. This is an optional step, you can skip it if you want. 

This cake gives a good height when you bake it in a bundt cake pan. You can also use 6 inch round cake tin but the bundt cake pan gives the best result.

Making this thandai cake is very easy. You have to mix all wet and dry ingredients and bake the cake in a preheated oven. You can also bake it without an oven on gas in a kadhai or cooker. See step by step instructions below.

This eggless thandai cake is little dense and moist not light and airy as it is not a sponge cake because we made it using whole wheat flour not maida.. You can enjoy it as a tea cake or serve as after meal dessert. You can serve it chilled or warm it taste delicious in both ways.

Holi festival is the beginning of the thandai season. Thandai provides a cooling effect to our body and protects us from hot summers flashes. 

Last year, I shared Rasmalai and Gujia recipes with you and this year, I am sharing with you a eggless whole wheat thandai mawa cake as a Holi special treat.  For more information about Holi festival and Thandai use click here

Why This Eggless Thandai Mawa Cake

• Eggless
• Butterless
• Moist and soft
• Easy to make
• Healthy as made with whole wheat flour
• Perfect for any festival, party or celebration 

Thandai Mawa Cake-Main Ingredients

• Whole wheat flour
• Crumbled mawa
• Khandsari sugar
• Thandai dry masala mixture 
• Toned milk  
• Oil 
• Rose essence 
• Baking soda and baking powder
• Cornflour
• Chopped nuts and seeds to decorate
• White chocolate for glaze

Eggless Whole Wheat Thandai Mawa Cake

Making of cake batter

1. In a mixing bowl add oil, khandsari sugar and rose essence, whisk them nicely for 1-2 minutes till they are well incorporated.

2. Now add milk and thandai powder, and mix well again.

3. Add crumbled mawa and mix once again.

4. Sieve whole wheat flour, cornflour, baking powder, baking soda.

5.Fold gently with wet ingredinets.

6.The batter should be of ribbon consistency. If it is thick, add 1-2 tbsp milk at a time till the required consistency is reached. Add 1 tbsp vinegar and mix. batter is ready.

7.Meanwhile, grease a bundt cake pan with oil and dry flour, keep it aside.

8. Preheat the oven at 180 degrees celsius for 10-12 minutes.

9. Pour the batter into the cake tin, tap it 2-3 times and place it in the preheated oven.

10. Bake it for 30-35 minutes or till the knife comes clean.

11.Remove the cake from the oven, let it cool for 5-10 minutes in the cake tin and then transfer on a cooling rack and wait till it cools completely.

How to Make Chocolate Glaze?

1. Take chopped white chocolate in a bowl, add 3 tbsp milk in it and melt it in the microwave. You can also use double boiler method for melting chocolate.

2.Once melt, mix nicely till no lumps left. If the consistency is still thick add 1-2 tbsp more milk.

How to Add Glaze?

1. Once the cake is cooled completely, pour the warm chocolate mixture over the cake. Garnish with some chopped nuts and dry rose leaves. Cover it and put it in the refrigerator for1-2 hours before serving.

2. Cut the cake into pieces and serve chilled or warm.

Serving Suggestions

Enjoy this healthy and delicious dessert after a warm main course meal or it is a perfect sweet dish for any occasion, party or festival time.

FAQs

For how long we can store thandai mawa cake?

This eggless thandai mawa cake can be stored in the refrigerator for up to 6-7 days. With glaze or frosting best to eat within 3-4 days.

Can we use market bought thandai powder in this cake recipe?

Yes, you can use readymade thandai powder in that case, you can reduce the sugar content a little bit as that contains a lot of sugar. I have used a homemade sugar-free thandai masala mixture in this recipe.

Tips and Tricks

1. All the ingredients should be at room temperature.
2. Preheat the oven before baking the cake.
3. For accurate measurement weigh flour and other ingredients instead of measuring with cups.
4. Use either thandai syrup or dry thandai powder that you have in your kitchen. If using thandai syrup decrease the sugar content a little bit.
5. You can also use frosting instead of a glaze as per your liking.
6. This cake batter can also be used for making cupcakes or muffins. 

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