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Eggless thandai pistachio rose cake topped with pistachios and rose petals

Eggless Thandai Pistachio Rose Cake

A soft eggless cake flavoured with thandai, cardamom and rose, studded with pistachios and rose petals. Perfect for Holi, Navratri and Diwali.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Indian Fusion
Ingredients Method Video Notes

Ingredients
  

For the cake
  • 1 1/2 cups all-purpose flour (maida)
  • 3/4 cup caster sugar
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon cardamom powder
  • 2 tablespoons thandai syrup or thandai powder ready-made
  • 1 cup yogurt (curd)
  • 4-6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rose essence
  • 2 tablespoons oil
  • 2 tablespoons dried rose petals or fresh
  • 1/4 cup pistachios chopped
To decorate
  • rose petals and chopped pistachios for the top

Method
 

  1. Preheat your oven to 160°C (320°F). Line a 6-inch round cake tin with parchment paper.
  2. In a large bowl, mix the flour, caster sugar, baking powder and cardamom powder until well combined.
  3. Add the yogurt, thandai syrup or powder, vanilla extract, rose essence and milk, and mix again.
  4. Add the oil, chopped pistachios and rose petals, and mix until you have a smooth batter.
  5. Pour the batter into the lined tin and top with more chopped pistachios and rose petals.
  6. Bake for 35–40 minutes, until a toothpick inserted in the centre comes out clean.
  7. Let the cake cool for 35–40 minutes, then unmould, slice and serve.

Video

Notes

You can use 2 tablespoons of ready-made thandai syrup or thandai powder. Both work beautifully.
Start with 4 tablespoons of milk and add more only if the batter feels too thick.