Thandai Cake Jars (Eggless)
Eggless thandai sponge layered with spiced milk soak and thandai whipped cream in individual jars. Holi party friendly.
Equipment
- 9 x 13-inch rimmed baking pan
- 2 1/2-inch round cookie cutter
- 6 to 7 small glass jars (7 oz)
- Hand mixer or whisk
Ingredients
For the eggless thandai sponge
- 1 1/2 cups all purpose flour 195 g
- 2 tablespoons thandai powder 20 g
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine salt
- 1/2 cup plain whole milk yogurt 120 g
- 1 cup caster sugar 200 g
- 1/2 cup neutral oil 120 ml
- 1/2 cup whole milk 120 ml
- 1/2 teaspoon vanilla extract
For the thandai soak
- 1 cup whole milk 240 ml
- 1 tablespoon thandai powder
- 1 to 2 teaspoons sugar to taste
- 2 to 3 strands saffron optional; crushed
- 1/4 teaspoon rose water optional
For the thandai whipped cream
- 2 cups heavy cream 480 ml; cold
- 3 tablespoons prepared thandai milk cooled
- 2 to 3 tablespoons powdered sugar to taste
For garnish
- 3 to 4 tablespoons shelled pistachios finely chopped
- 1 to 2 teaspoons food-grade dried rose petals
Instructions
Bake the sponge
- Heat oven to 350°F (175°C). Line a 9 x 13-inch pan with parchment and lightly oil the paper.
- Whisk flour, thandai powder, baking powder, baking soda, and salt in a large bowl.
- Whisk yogurt and sugar 3 to 4 minutes until mostly dissolved. Whisk in oil, milk, and vanilla.
- Fold in dry ingredients in two additions until just combined. Do not overmix.
- Spread batter in the pan. Bake 15 to 20 minutes until a toothpick comes out clean.
- Cool in the pan 10 minutes, then on a rack until completely cool, about 45 minutes.
Make the thandai soak
- Warm milk until steaming. Simmer 4 to 5 minutes on low if you want a thicker soak (optional).
- Stir in thandai powder, sugar, saffron, and rose water (if using). Cool to room temperature.
Make the thandai whipped cream
- Whip cold cream to soft peaks. Add thandai milk and powdered sugar. Whip to stiff peaks.
- Refrigerate until assembly.
Assemble the jars
- Cut 2 1/2-inch cake rounds. You need 12 rounds for six two-layer jars.
- Layer in each jar: cake round, 1 to 2 teaspoons thandai milk, whipped cream, pistachios; repeat once.
- Top with rose petals. Serve within 2 hours or refrigerate up to 8 hours covered.
Notes
Recipe tested with homemade Small-Batch Thandai Powder; store-bought fine-ground masala works.
Caster sugar dissolves faster in the wet mix; whisk granulated sugar until fully dissolved if substituting.
Bake cake and thandai milk up to 2 days ahead; whip cream and assemble the day you serve.
Use only 1 to 2 teaspoons soak per layer so jars do not turn soggy.
Cover leftovers tightly and refrigerate up to 24 hours; best texture the day assembled.
Tried this recipe?Let us know how it was!