Thandai Cake Jars

Step 1

In a bowl sift together flour, thandai powder, baking powder, baking soda and salt. Mix until well combined and set it aside. Line a 9 x 13-inch baking pan with parchment paper and preheat oven to 350 F degrees. Pre-heat your oven to 350 F degrees.

Step 2

Add the wet ingredients in another bowl- yogurt, caster sugar, oil and vanilla extract. Mix using a wire whisk for 3 to 4 minutes until the sugar completely dissolves.

Step 3

Now, add half of the dry ingredients into the wet ingredients and mix until combined. Then add the milk and mix. Add the remaining half of the dry ingredients and mix until combined. Do not overmix the batter. Pour the batter into a 9 x 13-inch cake pan and bake at 350 F degrees for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. My cake was baked in around 18 minutes. Remove from oven and let it cool.

Step 4

Boil 1 cup of milk in a pan. Once it comes to a boil. reduce the heat and let it cook for 10 to 15 minutes. This step is optional, you can skip this step if you want, this just makes the milk thicker/creamier. To the warm milk, add 1 tablespoon thandai powder and sugar to taste. Stir until everything is well combined and remove the pan from heat. Set this aside.

Step 5

To the steel bowl of your stand mixer (or use your hand mixer), add cold heavy cream, 3 tablespoons of the prepared thandai and powdered sugar.

Step 6

Beat using the wire whisk attachment on medium-high speed until it forms stiff peaks. Be careful to not overbeat else the cream will separate.

Step 7

Once the cake has cooled, cut it into rounds of around 2 & 1/2-inches diameter. You can cut them in any size, my servings jars were this size and hence I cut them accordingly. I have used 7 oz capacity cups here but you can use any size you want.

Step 8

Take a jar and place a cut round cake at the bottom, followed by 1-2 teaspoons of thandai. Then top with whipped cream and crushed pistachios. Repeat the layers with another cake layer, thandai and whipped cream. Top with crushed pistachios and rose petals. Make all the jars in the same way. Serve immediately!