Hey guys! Since Holi is around the corner, I thought I'd share this amazing thandai recipe with you :)
Tres Leches is a Spanish word and it means 3 types of milk. It is a traditional Latin American dessert but I have added some Indian fusion to it!
As no Holi is complete without some thandai, you can always enjoy this kids friendly recipe with your entire family as cupcakes, bundt cakes, loaf cakes, mini cakes, full size celebration cakes, the sky is the limit!
The best part is, all of the ingredients are usually available in every household, and you can even make the thandai masala at home :)
Thandai Masala Recipe-
Ingredients:
Almonds - 75g
Cashews - 55g
Black pepper - 1 tsp
Fennel seeds - 35g
Poppy seeds - 30g
Dried rose petals - 35g
Kesar - 1\4 to half tsp
Cardomom powder - 1tsp
Method:
Grind all of the above together, until it forms powder like texture and your masala is ready to use!
Storage and shelf life -
The thandai cake sponge can be kept airtight and refrigerated for 3-4 days.
The tres leches milk is to be consumed fresh.
For Thandai sponge cake
Salted butter - 45g
Castor sugar - 75g
Maida - 115g
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Curd - 50g
Milk - 145g
Thandai masala - 4-5 tsp
Thandai syrup - 20-25g (optional)
For tres leches milk:
Fresh cream - 2 tbsp
Sweetened condensed milk - 1/2 tbsp
Milk - 5-7 tbsp (milk can adjust the sweetness of your soaking mixture)
Thandai syrup - 1/2 tbsp
*Bake in a 5" bundt tin for 20-25 mins at 160-180 degrees Celsius in an OTG with both the rods on.
Approximately 200 gms
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