These Thandai Cake Jars layer an eggless thandai-flavored cake with a drizzle of thandai milk, a light thandai whipped cream, and crunchy crushed pistachios. They make an elegant, indulgent dessert for Holi, Diwali, or any festive gathering.
Individual desserts that look beautiful and taste wonderful are perfect for festive parties. These Thandai Cake Jars join other crowd-pleasing single-serve desserts, offering a pretty presentation and convenient portions.
The jars start with an eggless thandai cake flavored with homemade thandai powder, are soaked lightly with thandai milk, and finished with a lightly sweetened thandai whipped cream. The overall flavor is balanced and festive — ideal for Holi or Diwali menus.
These Thandai Cake Jars:
If you enjoy fusion desserts for celebrations, these jars will be a hit.
- Make elegant individual servings that are easy to serve.
- Can be prepared ahead, making them party-friendly.
- Combine thandai spices with cake and cream — great for Indian festivals.
- Are egg-free, suitable for guests who avoid eggs.
Make the Thandai Powder First
This recipe uses homemade thandai powder, so prepare that ahead of time. A jar of thandai powder stored in the pantry is handy for multiple recipes and can be made a few weeks before the festival.
The powder blends nuts like almonds and cashews with spices such as fennel, cardamom, saffron, and black pepper, plus rose petals and melon seeds. It’s aromatic, refreshing, and versatile.
Thandai Cake Jars — Step by Step Method
Ensure your thandai powder is ready before you begin.
1. Preheat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper and lightly spray or grease it. In a large bowl, sift together the dry ingredients:
- 1 1/2 cups all-purpose flour (195 grams)
- 2 tablespoons thandai powder (20 grams)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
2. Whisk the dry ingredients to combine and set aside.
3. In another bowl combine the wet ingredients:
- 1/2 cup plain yogurt (120 grams)
- 1 cup caster sugar (200 grams)
- 1/2 cup oil (120 ml) — avocado oil works well
- 1/2 teaspoon vanilla extract
4. Whisk the wet mixture for 3–4 minutes until the sugar dissolves. Using caster sugar helps it dissolve more easily; you can use a stand or hand mixer for this step.
5. Add half the dry ingredients to the wet mixture and fold with a spatula until combined.
6. Add 1/2 cup milk and whisk until combined, then fold in the remaining dry ingredients. Avoid overmixing — a few streaks of flour are fine.
7. Pour the batter into the prepared pan and spread evenly. Bake at 350°F for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Baking time depends on your oven — my cake took about 18 minutes. A deeper or smaller pan may require longer baking.
8. While the cake bakes, prepare 1 cup of thandai milk. To make a slightly thicker, creamier thandai, heat the milk on the stovetop and simmer for 10–15 minutes, then stir in 1 tablespoon thandai powder and 1–2 teaspoons sugar to taste. This step is optional — you can simply mix thandai powder into milk without simmering.
9. Once the cake is baked, let it cool completely and cut into rounds sized to fit your jars. I used a 2 1/2-inch cookie cutter for 7-oz jars.
10. For the whipped cream, chill your mixing bowl and whisk if possible. Add 2 cups cold heavy cream (480 ml), 3 tablespoons of the prepared thandai milk, and 2–3 tablespoons powdered sugar to the bowl.
11. Whisk on medium-high until stiff peaks form. Be careful not to overbeat or the cream will separate.
12. To assemble, use 7-oz jars or similar small glasses. Place a cake round at the bottom, drizzle 1–2 teaspoons thandai milk over the cake to soak it lightly, then pipe or spoon a layer of thandai whipped cream and sprinkle crushed pistachios.
13. Repeat the layers — cake, thandai milk, whipped cream — and finish with crushed pistachios and a few dried rose petals for garnish. Serve immediately or refrigerate until needed.
Making in Advance
You can prepare the cakes, thandai milk, and whipped cream ahead of time and refrigerate. Assemble the jars a few hours before serving or make them entirely in advance and chill; bring to room temperature for about 30 minutes before serving for best texture and flavor.
Important Tips & Notes
- I used 7 oz glass jars. For smaller jars either make a single layer or slice each cake round in half so the layers are thinner.
- The dessert is lightly sweetened. Increase the sugar in the cake batter or in the whipped cream if you prefer a sweeter finish. Remember the thandai milk adds some sweetness too.
- To thicken thandai milk, simmer it for 10–15 minutes or use evaporated milk. Alternately, simply mix thandai powder into cold or warm milk without thickening — it still works.
- If you don’t have caster sugar, use regular granulated sugar but whisk longer so it fully dissolves into the yogurt and oil mixture.
- This recipe is tested in a 9 x 13-inch pan; using an 8- or 9-inch square pan will require a longer bake time (around 25 minutes).
More Desserts Using Thandai Powder
Thandai powder is versatile and enhances a variety of sweets. Use it in cookies, mousses, coconut ladoos, or creative thandai shots. It pairs well with white chocolate, coconut, and traditional Indian sweets for a festive twist.
If you make these Thandai Cake Jars, consider rating the recipe and sharing feedback. Your comments and tips help improve the recipe and inspire others to try it.
Thandai Cake Jars
Ingredients
For the Cake
- 1 & 1/2 cups all purpose flour, 195 grams
- 2 tablespoons thandai powder, 20 grams
- 1 & 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup yogurt, 120 grams
- 1 cup caster sugar, 200 grams
- 1/2 cup oil, 120 ml
- 1/2 cup milk, 120 ml
- 1/2 teaspoon vanilla extract
Thandai
- 1 cup milk, whole milk recommended
- 1-2 teaspoon sugar
- 1 tablespoon thandai powder
Thandai Whipped Cream
- 2 cups heavy cream, 480 ml/16 oz, cold
- 3 tablespoons thandai
- 2-3 tablespoons powdered sugar, to taste
To decorate
- Crushed pistachios & dried rose petals
Instructions
Make the cake
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Sift together flour, thandai powder, baking powder, baking soda, and salt. Mix and set aside. Line a 9 x 13-inch pan with parchment and preheat the oven to 350°F.
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In another bowl whisk yogurt, caster sugar, oil, and vanilla for 3–4 minutes until the sugar dissolves.
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Fold half the dry ingredients into the wet, add milk and mix, then fold in the remaining dry ingredients. Pour into the pan and bake at 350°F for 15–20 minutes, or until a toothpick comes out clean. Cool completely.
Prepare the thandai
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Simmer 1 cup milk for 10–15 minutes to thicken (optional). Stir in 1 tablespoon thandai powder and sugar to taste. Remove from heat and set aside.
Make the whipped cream
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Chill bowl and whisk. Whip cold heavy cream with 3 tablespoons thandai milk and powdered sugar until stiff peaks form. Avoid overwhipping.
Assemble the jars
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Cut the cooled cake into rounds sized for your jars (about 2½-inch rounds for 7-oz jars). Place a cake round in each jar, drizzle with 1–2 teaspoons thandai milk, add whipped cream, and sprinkle crushed pistachios. Repeat with another layer if space allows. Finish with pistachios and rose petals. Serve immediately or chill until serving.
Notes
- This recipe yields about 6 servings using 7-oz glasses; smaller glasses will yield more servings.
- Using a deeper 8- or 9-inch square pan will increase baking time.
Nutrition information is an approximation and calculated automatically.