Almond thandai mawa cake!

Welcome to Little Chef’s festival! Today is holi and of course, we would be making something authentic, delicious and hat has flavours of Holi! I wish you a very happy holi and for 5hose who don’t celebrate, sit back and enjoy the flavours!

Ingredients for the thandai:

2 tbsp cashew nuts

2 tbsp pistachios

4 tbsp almonds

1 tsp cardamom and fennel seeds

A few strands of saffron and 2 tsp poppy seeds

Water to soak

1.5 cup sugar

3/4 cup water

Directions:

Soak the nuts and seeds in water for 3-4 hours.

Then, add them in a blender jar and form a fine paste out of it by adding water Little by little( the same one in which the nuts were soaked.)

Then, add sugar and water in a vessel and let it dissolve. Once it’s done, add the paste into the sugar syrup.

Cook it on low flame for 20 minutes until the colour changes and mixture thickens.

Ingredients for the cake:

1/4 cup mawa/khoya

1/2 cup butter

1/2 cup curd

1 cup flour

1 tsp baking powder and 1/2 tsp baking soda

Milk as required

1 tsp cardamom powder

1/2 cup powdered sugar

Directions:

Whisk together curd, cardamom,butter , sugar and mawa until well combined and fluffy.

Once this is done, sieve in the flour, baking powder and soda.

Mix this well and slowly add milk to make a smooth batter with a ribbon consistency.

Add the batter to a mould greased with flour and oil. I am using square mould , you can use circle too.

Bake this at 180°C for 25 minutes in a preheated oven or until a toothpick comes out clean.

After, done let it cool completely and then de mould.

Ingredients for assembly:

1 cup dairy/non dairy whipping cream

Sliced almonds

Chopped pistachios to garnish

Thandai prepared earlier

1/4 cup milk

Directions:

Mix 1 tablespoon. slice the cake into three layers are you can even do two or you can even do to do to of thandai in the milk.slice the cake into three layers or you can even do two.

Soak the layer with this syrup of Thandai and milk. whip the cream under an ice bath for 4-5 minutes on medium speed until it forms stiff peaks.

Add a layer of whipped cream onto the soaked layer and repeat the process with the other layers.

Coat the cake well and evenly with cream, and remove the excess cream. Add some sliced almonds in the side and pistachios on top.

You can follow any design that you want. So, fill out the piping bag and make any creative designs that you like! Refrigerate for 30 minutes, and enjoy!

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Question of the day: what is our favourite cake flavour?