THANDAI CUP CAKES

Thandai is a traditional cooling drink, usually prepared during the occasion of Mahashivratri & Holi. Thandai is coolant and usually considered as a summer drink.

Thandai is the property to provide instant energy and cooling effect to body, because it carries a lot of dry fruits, spices, milk and saffron. It’s flavored with rose water &  sweetened with sugar.

 

 

Holi is a festival of colour, fun and revelry & special foods like Kachories, dahi vada, gujjiyas are made apart from Thandai. And of all the items served, Thandai is most popular. With the heat season going on, people will love to have some thandai based twisted dishes with the traditional touch.

 And  the foods are just to celebrate festival and gear up festival mood. so any festival demands a lot of traditional foods as well as some new innovative foods.

 

 

It’s my second entry for foodie Monday and the theme is making some fusion recipes using Thandai masala. my first trial of making Thandai balusahi, had not turned good. So it’s the second trial, which turns pretty good. and balusahi recipe is coming soon with the hint of thandai flavor.

 

 

Making thandai flavor cupcake,was not easy, tried mug cake 2-3 times, then tried the cuppies . Cuppies are really very soft and moist. And the main thing people may get confused  is about the size of cup, so I am telling you before hand that my cup size is 150 grams. I took the ingredients according to that. I used my homemade thandai  masala in these cup cakes. Click here to find out the recipe of homemade thandai masala. I did not use saffron  here but I insist , please use, to get a nice aroma & taste.

INGREDIENTS ::

All purpose flour – 1 cup

Sugar – 2/3^rd cup 

Baking powder – 1 ½ tsp

baking soda – 1/4th tsp

Thick curd – little less than ¾ th cup 

Or 8 tbsp

Rose water – ½ tsp

Butter / veg. oil – 1/4^th cup

Thandai masala – 2tbsp + 2 tsp

Chopped nuts – 4 tbsp

Dried rose petals – 1 tbsp

Cardamom – 4 nos

Milk- 3-4 tbsp

Saffron – 3 to 4 threads

Salt – a pinch

 

METHOD OF PREPARATION ::

If you are taking fresh rose petals then microwave it for 3 minutes, they will turn crisp, crush with hands and set aside.

Take out the seeds from cardamom and make powder out of it.

Warm up the 2 tbsp of milk and soak saffron strands .

If you are using butter, ensure that it will be on room temperature, don’t microwave it.

Sprinkle 1 -2 tbsp flour over the nuts, mix with hands so that flour coats with nuts, and keep aside.

Grind the sugar into fine powder, then sieve it. Keep aside.

Sieve the flour, baking powder and salt for 3-4 times.

Grease the cupcake liners or line with butter paper.

Preheat the oven at 180c for 10 minutes.

In a bowl beat butter/ oil and powdered sugar till they seem creamy and fluffy.

Add curd, cardamom powder and rose water, beat it for 20 seconds.

Add thandai powder and beat for few seconds more.

Add crushed rose petals, sieved flour to the above creamed mixture and fold it gently with a spatula.

Add flour coated nuts and saffron infused milk, fold it.

If required add rest of the milk and fold it.

Pour this batter into cupcake liners or ramekins. Keep the cuppies in a trey.

Bake them at 180’c for 25-30 minutes.

After 20 minutes check with a toothpick, the top will turn a nice golden colour.

Enjoy !!!

Tips::

Later i tried it with adding a few drops of rose essence.the taste  was excellent.

So you can add 1/8th tsp of rose essence with the batter.

If you are not getting saffron then you can add saffron essence.