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Thandai Mawa Cake

Thandai Mawa Cake - Perfect Cake for your Holi Party

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Servings 8 slices


For Thandai

  • 1/3 cup almonds
  • 2 tbsps Cashew nuts
  • .5 tbsp poppy seeds
  • 1 tbsps Melon seeds
  • 1 tsp fennel seeds
  • 8-10 black peppercorns
  • 1 cup milk
  • 2 tbsps Dried rose petals

For the Mawa Cake

  • 1.5 cup flour (180gm)
  • 3/4 cup brown sugar (white works as well), 170gms
  • 90 gm butter (about 6tbsp)
  • 100 gm mawa/khoya
  • 2 eggs
  • 1 cup thandai
  • 1.5 tsp baking powder

For the cake Topping

  • 1/4 cup almond
  • 1/4 cup pistachio
  • 2 tbsp rose petals


  • Preheat the oven to 180C and grease an 8inch round tin and keep aside.
  • Add all the Thandai ingredients except milk in a blender and grind. Slowly add milk to make a thick paste. Set aside till needed.
  • Sift together baking powder and flour together and set aside.
  • Chop almonds, pista and rose petals for the topping and set aside.
  • Cream sugar and butter together till light and fluffy. Add the crumbled mawa and blend. Add eggs one by one and blend. Add flour and thandai in three parts alternatively mixing as you go along and everything is well blended.
  • Spread the nuts and rose topping to top on bake for 35-40 minutes till a toothpick comes out clean.
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