Thandai Cake Jar Recipe – Easy Indian Summer Dessert

Last Updated on 4 months by Neha Deshmukh

Thandai Cake Jar Recipe – Easy Indian Summer Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both delicious and a little bit special. This Thandai Cake Jar recipe is exactly that! It’s a delightful twist on the classic Indian summer drink, thandai, transformed into a beautiful, layered dessert that’s perfect for any occasion – or just a sweet treat for yourself. I first made this for a small get-together with friends, and it was a huge hit!

Why You’ll Love This Recipe

This Thandai Cake Jar is seriously dreamy. It’s got the fragrant, cooling flavors of thandai infused into a soft, fluffy cake, layered with a luscious thandai-infused whipped cream and crunchy pistachios. It’s visually stunning, surprisingly easy to make, and a guaranteed crowd-pleaser. Plus, serving it in individual jars makes it feel extra fancy!

Ingredients

Here’s what you’ll need to create this delightful dessert:

• 1 ¼ cups all-purpose flour (about 150g)
• 2 tablespoons thandai powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup plain yogurt (about 120ml)
• 1 cup caster sugar (about 200g)
• ½ cup avocado oil (about 120ml)
• ½ teaspoon vanilla extract
• ½ cup milk (about 120ml)
• 2 cups heavy cream (about 480ml)
• 3 tablespoons thandai milk
• 2-3 tablespoons powdered sugar
• Pistachios, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how this recipe turns out.

Thandai Powder: Exploring Regional Variations & Homemade Options

Thandai powder is the heart and soul of this dessert. You can find pre-made mixes in most Indian grocery stores, but the flavor profiles can vary quite a bit depending on the region. Some mixes are more cardamom-forward, while others emphasize almonds or rose. Don’t be afraid to experiment! You can even make your own thandai powder from scratch – it’s surprisingly easy and allows you to customize the spice blend to your liking.

Caster Sugar vs. Granulated Sugar: What’s the Difference?

I prefer using caster sugar (also known as superfine sugar) in this recipe because it dissolves more easily, resulting in a smoother cake texture. However, if you only have granulated sugar on hand, you can pulse it in a food processor for a few seconds to make it finer.

Avocado Oil: A Healthy & Flavorful Choice

Avocado oil is my go-to for baking these days. It has a neutral flavor, so it won’t interfere with the thandai flavors, and it adds a lovely moistness to the cake. You can substitute with vegetable oil or melted butter if you prefer, but avocado oil really does give it a nice texture.

Full-Fat Yogurt: Why It Matters for Texture

Don’t skimp on the fat content here! Full-fat yogurt is crucial for creating a tender, moist cake. Low-fat or non-fat yogurt can result in a drier, denser texture.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and grease it lightly. This will prevent the cake from sticking.
2. Dry Ingredients: In a large bowl, sift together the flour, thandai powder, baking powder, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed.
3. Wet Ingredients: In a separate bowl, whisk together the yogurt, caster sugar, avocado oil, and vanilla extract until the sugar is completely dissolved.
4. Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined – don’t overmix! Overmixing can lead to a tough cake.
5. Bake: Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before cutting it into 2.5-inch cake rounds.
6. Thandai Syrup: While the cake is cooling, make the thandai syrup. Simmer the milk for about 10 minutes to thicken it slightly. Then, stir in the thandai powder and sugar until everything is dissolved. Let it cool.
7. Whipped Cream: In a chilled bowl, whip the heavy cream with the thandai syrup and powdered sugar until stiff peaks form. Be careful not to overwhip!
8. Assemble: Now for the fun part! In each jar, layer cake, drizzle with thandai syrup, add a dollop of whipped cream, and garnish with chopped pistachios. Repeat the layers until the jars are full.
9. Chill & Serve: Refrigerate the jars for at least 30 minutes before serving to allow the flavors to meld. Or, if you’re short on time, assemble just before serving.

Expert Tips

• Don’t overbake the cake! A slightly underbaked cake is better than a dry one.
• Use chilled ingredients for the whipped cream. This will help it whip up faster and hold its shape better.
• Get creative with the garnish! Saffron strands, rose petals, or slivered almonds would all be beautiful additions.

Variations

• Vegan Thandai Cake Jars: My friend Priya is vegan, and she loves this recipe with a few tweaks! Substitute the yogurt with a plant-based yogurt, use plant-based milk, and use a vegan heavy cream alternative.
• Gluten-Free Thandai Cake Jars: For a gluten-free version, use a gluten-free all-purpose flour blend.
• Adjusting the Spice Level: If you prefer a more intense thandai flavor, add a pinch of cardamom or a dash of nutmeg to the cake batter.
• Holi Festival Adaptation: During Holi, I like to add a tiny drop of food coloring to the whipped cream to give it a festive pink or green hue!

Serving Suggestions

These Thandai Cake Jars are perfect for parties, picnics, or a cozy night in. They pair beautifully with a cup of chai or a glass of cold milk.

Storage Instructions

Store leftover Thandai Cake Jars in the refrigerator for up to 3 days. The cake may become slightly softer over time, but it will still be delicious!

FAQs

What is Thandai and where does it originate from?

Thandai is a traditional Indian drink made with milk, nuts, seeds, and spices. It’s especially popular during the Holi festival, but it’s enjoyed year-round as a cooling and refreshing beverage. It originates from Northern India.

Can I make the cake layers ahead of time?

Absolutely! You can bake the cake layers a day or two in advance and store them in an airtight container at room temperature.

What substitutions can I make for the heavy cream?

You can use coconut cream for a dairy-free option, but it will impart a coconut flavor. Alternatively, you can try a vegan whipping cream alternative.

How can I prevent the cake from becoming soggy in the jars?

Make sure the cake layers are completely cool before assembling the jars. Also, don’t over-saturate the cake with thandai syrup.

Is thandai powder readily available in international markets? If not, can I make my own?

Thandai powder can be found in Indian grocery stores worldwide. If you can’t find it, you can easily make your own by grinding together almonds, cashews, poppy seeds, cardamom, fennel seeds, and rose petals. There are tons of recipes online!