Updated: May 9, 2021
The perfect eggless recipe to bring in spring with refreshing flavors of pistachios and rose petals mixed with Thandai powder. The crunchiness from the pistachios and the fresh aroma from the dried rose petals are just the perfect combination for this dessert.
Flour (Maida), 1½ cups
Caster sugar, ¾ cup
Baking powder, 1¼ teaspoon
Baking Soda 1 tsp
Cardamom powder, ¼ teaspoon
Thandai Powder, 4 tablespoons
Yogurt, 1 cup
Milk, 6 tablespoons
Vanilla Extract, 1 teaspoon
Rose Essence, ½ teaspoon(optional)
Refined Vegetable Oil, 30 grams or 2 tablespoons
Dried Rose Petals, 2 tablespoons
Pistachios (chopped), ¼ cup
Some rose petals and pistachios for the top
Preheat your oven at 160 C/350 F degrees.
In a large bowl, mix together flour, caster sugar, baking powder, cardamom powder and Thandai powder. Mix well until everything is properly combined.
In the same bowl, add yogurt, milk, vanilla essence, rose essence and mix again.
Pour 2 tablespoons or 30 grams of Refined Vegetable Oil to the batter along with chopped pistachios and dried rose petals, and mix until you have a smooth batter.
Pour this batter in a 5 inch round cake tin lined with parchment paper. Top with some more chopped pistachios and rose petals. Bake for 35-40 mins at 160 C/350 F degrees in a preheated oven.
Serve warm with tea or coffee.
How to make Elaichi/Cardamom Buttercream Frosting?
This is my favorite to make buttercream frosting. Its easy and takes only two ingredients and you can include any flavor you would like to add. Here's how to make it.
This buttercream involves using condensed milk. Condensed milk buttercream, also called Russian buttercream, is made with only two ingredients: butter and sweetened condensed milk. It is light, silky, fluffy, incredibly delicious, and pipes beautifully. Most importantly for any home, hobby, or even savvy baker, it is very easy to make.
Make sure the butter is soft but not too soft.
If the butter is too soft, you may see your Russian buttercream start to separate. Don’t panic! Simply pop your mixer bowl with separated Russian buttercream into the refrigerator for 10 minutes and then re-whip again.
If the butter is too cold, this frosting may not whip up all light and fluffy; in that case, just place half of it into a microwave save bowl, warm up for 5-10 seconds, and re-whip with the other half.
1 cup unsalted butter room temperature (2 sticks of unsalted butter)
14 ounces sweetened condensed milk room temperature (1 can)
1 tbsp elaichi/cardamom powder
In a bowl of a mixer fitted with a whisk attachment, whip butter until it has tripled in volume and is light and fluffy (approximately 8 minutes). Stop to scrape the bottom of the bowl a few times.
Add one third of the sweetened condensed milk while mixing on medium speed. Whip for about 8-10 seconds. Then, stop and scrape down the bowl. Repeat for the next third of the sweetened condensed milk and the final third. Stop mixing 8 seconds after adding the final third. Do not overmix.
Once the buttercream is fluffy, add cardamom powder and mix slowly.
Your buttercream frosting is now ready to decorate your cakes, cupcakes whatever you like.
Please let me know in comments how this recipe came out for you and what are your favorite flavorings in the frosting? Hit the heart button if you liked this recipe. Meanwhile, I will finish my delicious cake!