The word “thandai” comes from the Hindi word “thanda,” which means cold. This cooling drink is made by mixing together various spices and nuts, such as cardamom, fennel seeds, almonds, and poppy seeds, with milk and sugar. The mixture is then chilled and served cold, making it perfect for warm weather.
Overall, it is a beloved beverage in India, especially during the festival of Holi. Its unique blend of spices and nuts makes it a delicious and healthy way to beat the summer heat.
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What equipment do I need to make eggless thandai rava cake recipe?
Baking dish 15.8 x 15.7 x 5.2 Centimeters
Set of teaspoons and tablespoons
What ingredients do I need to make eggless thandai rava cake recipe?
For the eggless rava cake:
Castor sugar: 130 grams
Clarified butter or ghee: 1 tbsp
Milk: 125 ml
Curd: 125 ml
Thandai Mix {strained}: 25 grams
Rava/Sooji/Semolina: 160 grams
Baking Soda: 1/2 tsp
For the thandai:
Click here for detailed recipe.
Thandai: 100 ml for soaking, 100-200 ml for serving
For garnish:
Whipping cream: 200 grams
Saffron strands
Rose petals
Chopped nuts
Step-by-step pictures on how to make eggless thandai rava cake recipe?
How to make eggless thandai rava cake recipe?
For the eggless rava cake:
Preheat the oven to 180 degree centigrade or 356 Fahrenheit. Do it before you start with the cake batter so that by the time your cake batter is done, your oven is already heated up.
Grease a cake mold and sprinkle some flour to coat/ use a cooking spray to grease it/ simply grease using oil or fat and line with butter paper. Either way, just ensure you are generous while greasing, so that the cake doesn’t get stuck to the mold.
In a bowl, add clarified butter or ghee along with milk and sugar.
Whisk really well to dissolve the sugar.
Add curd and thandai mix.
Whisk to mix well.
Pour the batter into the cake mold and bake for 30 minutes at 180 degree centigrade or 356 Fahrenheit. I checked it at 20 minutes once.
Temperature and time may vary slightly from oven to oven. Every oven is different therefore I always recommend keeping a check at least ten to fifteen minutes prior of your total baking time.
Take it out of the oven and pour the thandai generously all over the cake.
Let it rest till it cools down completely.
For the thandai:
Click here for detailed recipe.
Prepping and serving the cake:
Once the cake cools down completely, take the cake out, release it from the tray and turn it upside down on a chopping board.
Pull the parchment off to remove it. If you have baked it right, the cake would not be brown in the bottom. In case it has browned in the bottom, trim off the excess hard brown part to ensure the cake has a soft and moist surface on top.
Make markings using a clean scale.
I divided the cake into 9 pieces and cut them using a sharp knife that I dipped in hot water after every cut.
Make sure you wipe the water and cake bits away in a clean duster.
Whipping the cream:
Make sure you let the cream thaw overnight in the refrigerator.
Whip the cold cream to stiff peaks using a beater.
Divide the cream into two parts.
Add two tbsp of thandai mix to one part just to make it slightly yellowish in color.
Now using a nozzle, pipe out straight lines onto the cake.
I used alternate lines of plain cream and slightly yellowish cream.
Garnish using rose petals, nuts and saffron strands. I used just rose petals, you can choose whichever you like.
Make it with me- Video Tutorial:
Other cake for you to try:
[ CLICK ON THE IMAGE FOR THE RECIPE]
Frequently Asked Questions about rava cake:
How to store rava cake?
You can store it in an airtight container in the refriegerator.
Can I use baking powder?
Yes you can use baking powder.
Can I freeze it?
Since the cake already has thandai soaked into it, it will freeze, but will lose the texture on thawing. Hence, freezing is not recommended. You can freeze just the cake before soaking the thandai.
Do I need to pour and serve it with thandai?
You can choose to skip it. Instead you can poke using skewers and let the thandai soak into it. However, please note, the increase in thandai will result in overwhelming flavor. You can choose to alter the quantity depending on your preferences.
Can I skip the thandai?
Yes you can, you can make a plain cake, or add cardamom powder for an elaichi cake or add saffron to the milk to make a saffron cake. The choice is yours to make.
Recipe for thandai rava cake recipe:
Eggless Thandai Rava Cake recipe
Eggless Thandai Rava Cake recipe is a sponge cake that is easy to make and will take you to thandai heaven.
Ingredients
- For the eggless rava cake:
- Castor sugar: 130 grams
- Clarified butter or ghee: 1 tbsp
- Milk: 125 ml
- Curd: 125 ml
- Thandai Mix {strained}: 25 grams
- Rava/Sooji/Semolina: 160 grams
- Baking Soda: 1/2 tsp
- For the thandai:
- Click here for detailed recipe.
- Thandai: 100 ml for soaking, 100-200 ml for serving
- For garnish:
- Whipping cream: 200 grams
- Saffron strands
- Rose petals
- Chopped nuts
Directions
- Step 1 For the eggless rava cake:
- Step 2 Preheat the oven to 180-degree centigrade or 356 Fahrenheit. Do it before you start with the cake batter so that by the time your cake batter is done, your oven is already heated up.
- Step 3 Grease a cake mold and sprinkle some flour to coat/ use a cooking spray to grease it/ simply grease using oil or fat and line it with butter paper. Either way, just ensure you are generous while greasing so that the cake doesn’t get stuck to the mold.
- Step 4 In a bowl, add clarified butter or ghee along with milk and sugar.
- Step 5 Whisk really well to dissolve the sugar.
- Step 6 Add curd and thandai mix.
- Step 7 Whisk to mix well.
- Step 8 Pour the batter into the cake mold and bake for 30 minutes at 180 degrees centigrade or 356 Fahrenheit. I checked it at 20 minutes once.
- Step 9 Temperature and time may vary slightly from oven to oven. Every oven is different therefore I always recommend keeping a check at least ten to fifteen minutes prior to your total baking time.
- Step 10 Take it out of the oven and pour the thandai generously all over the cake.
- Step 11 Let it rest till it cools down completely.
- Step 12 For the thandai:
- Step 13 Click here for a detailed recipe.
- Step 14 Prepping and serving the cake:
- Step 15 Once the cake cools down completely, take the cake out, release it from the tray, and turn it upside down on a chopping board.
- Step 16 Pull the parchment off to remove it. If you have baked it right, the cake would not be brown in the bottom. In case it has browned in the bottom, trim off the excess hard brown part to ensure the cake has a soft and moist surface on top.
- Step 17 Make markings using a clean scale.
- Step 18 I divided the cake into 9 pieces and cut them using a sharp knife that I dipped in hot water after every cut.
- Step 19 Make sure you wipe the water and cake bits away in a clean duster.
- Step 20 Whipping the cream:
- Step 21 Make sure you let the cream thaw overnight in the refrigerator.
- Step 22 Whip the cold cream to stiff peaks using a beater.
- Step 23 Divide the cream into two parts.
- Step 24 Add two tbsp of thandai mix to one part just to make it slightly yellowish in color.
- Step 25 Now using a nozzle, pipe out straight lines onto the cake.
- Step 26 I used alternate lines of plain cream and slightly yellowish cream.
- Step 27 Garnish using rose petals, nuts, and saffron strands. I used just rose petals, you can choose whichever you like.
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