Thandai Cake Recipe: Happy Holi! We love a good traditional Indian sweet, what about you!? It makes us nostalgic and tastes so damn good at the same time! In this dessert, we used a special Indian ingredient called Chenna. If you don’t know what that is, it is a type of cheese that originated and is mostly used in India.
If you are not familiar with the festival, Holi is a playful festival where everybody come out of their houses and plays with powders of various different colours. In this recipe, we tried to incorporate the colourful vibe of the festival while trying to keep it healthy.
What Thandai is according to Wikipedia: Thandai is an Indian cold drink prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, poppy seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivaratri and Holi or Holla mahalla festival.
Ingredients
- 2- liter full-fat milk
- 250 -350 g ground sugar
- 2 tbsp vinegar or lemon juice
- 2 tbsp water
- 2 cardamom crushed
- 1 teaspoon rose water
- 1/4 tsp rose essence
- 1 tbsp thandai dry powder you can use 1/2 tbsp liquid thandai also
- Few strands of saffron dissolved in 2 tsp of milk.
- Ingredients to make ROSE RABDI
- 1 liter of full-fat milk
- ¼ cup condensed milk
- 1/4 tsp rose essence
- Few strands of saffron dissolved in 2 tsp of milk
Instructions
- Take a heavy bottom pan, add milk to it, and put on flame. Bring milk to a boil and add dissolved saffron to it. Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 8 to 10 minutes. Cook the milk for 40 to 45 minutes till it reduced. We need a thin rabdi for this recipe. Now add condensed milk, and rose essence in the rabdi and cook for another 3 to 4 minutes. Turn off the gas and keep it aside to cool down. Refrigerate it for 2 hours.
How to make sandesh:
- Take a big pan, add milk to it, and put on medium flame. Boil the milk by stirring continuously, once the milk starts to boil, switch off the heat. Keep the milk aside for 2 to 3 minutes.
- Now in a small bowl add vinegar and water, mix it. Pour this liquid into the boiled milk and wait till the milk gets curdled. Now the chenna and the greenish water will be separate.
- Pour this over a soft cotton cloth or a strainer to remove the whay and pour two cups of cold water on it to remove the sourness of vinegar. Squeeze gently the cotton cloth to get all the extra water out. Hang the chenna along with a cotton cloth for 5 minutes.
- Transfer the chenna to a mixer pot, add sugar, cardamom, thandai powder, rose water, rose essence, and dissolve saffron strings.
- Give a speedy churn to the chenna mixture and get a firm paste.
- Set a steamer with water and switch on the heat to bring water to boil.
- Now grease your cheesecake tin with ghee.
- Transfer the chenna mix into it.
- Place the tin in the steamer, cover it with a lid and steam it for 20 minutes or till the toothpick comes out clean.
- Take out the steamed chenna and set it aside to cool to room temperature.
- Now refrigerate it for 2 to 3 hours.
- Take out the chilled chenna by uplifting the cake mold. Pour chilled rose rabri on top of it. Sprinkle Few strains of saffron on top.
Thandai Cake With Rose Rabdi
Ingredients
- 2- liter full-fat milk
- 250 -350 g ground sugar
- 2 tbsp vinegar or lemon juice
- 2 tbsp water
- 2 cardamom crushed
- 1 teaspoon rose water
- 1/4 tsp rose essence
- 1 tbsp thandai dry powder you can use 1/2 tbsp liquid thandai also
- Few strands of saffron dissolved in 2 tsp of milk.
- Ingredients to make ROSE RABDI
- 1 liter of full-fat milk
- ¼ cup condensed milk
- 1/4 tsp rose essence
- Few strands of saffron dissolved in 2 tsp of milk
Instructions
- Take a heavy bottom pan, add milk to it, and put on flame. Bring milk to a boil and add dissolved saffron to it. Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 8 to 10 minutes. Cook the milk for 40 to 45 minutes till it reduced. We need a thin rabdi for this recipe. Now add condensed milk, and rose essence in the rabdi and cook for another 3 to 4 minutes. Turn off the gas and keep it aside to cool down. Refrigerate it for 2 hours.
How to make sandesh:
- Take a big pan, add milk to it, and put on medium flame. Boil the milk by stirring continuously, once the milk starts to boil, switch off the heat. Keep the milk aside for 2 to 3 minutes.
- Now in a small bowl add vinegar and water, mix it. Pour this liquid into the boiled milk and wait till the milk gets curdled. Now the chenna and the greenish water will be separate.
- Pour this over a soft cotton cloth or a strainer to remove the whay and pour two cups of cold water on it to remove the sourness of vinegar. Squeeze gently the cotton cloth to get all the extra water out. Hang the chenna along with a cotton cloth for 5 minutes.
- Transfer the chenna to a mixer pot, add sugar, cardamom, thandai powder, rose water, rose essence, and dissolve saffron strings.
- Give a speedy churn to the chenna mixture and get a firm paste.
- Set a steamer with water and switch on the heat to bring water to boil.
- Now grease your cheesecake tin with ghee.
- Transfer the chenna mix into it.
- Place the tin in the steamer, cover it with a lid and steam it for 20 minutes or till the toothpick comes out clean.
- Take out the steamed chenna and set it aside to cool to room temperature.
- Now refrigerate it for 2 to 3 hours.
- Take out the chilled chenna by uplifting the cake mold. Pour chilled rose rabri on top of it. Sprinkle Few strains of saffron on top.