Thandai Mawa Cake

Thandai Mawa Cake is an easy to make recipe that is egg-less as well. It is a very rich cake that tastes like Indian Mithai and is very decadent. This cake is a fitting recipe to celebrate Indian festivals with the flavors of Thandai infused and Mawa (milk solids) used.

Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 loaf


Dry Ingredients

  • 2&1/4 cups All Purpose Flour
  • 1/4 cup Corn Flour/Starch
  • 1&1/2 tbsp Thandai Spice Mix use home made or market bought
  • 1/2 tsp Salt
  • 1&1/2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1/2 cup Khoya/Mawa grated fine or crumbled fine
  • 1&3/4 cups Sugar

Wet Ingredients

  • 1/2 cup Yogurt, thick at room temperature
  • 1/2 cup Cooking Oil
  • 1 tsp Rose Essence/ Rose Water optional
  • 1 cup Milk, warm microwaved for 30 seconds


  • 2 tbsp Almonds roughly chopped
  • 2 tbsp Pistachios roughly chopped
  • 3-4 Dry Rose Petals use organic


  1. Preheat the oven at 350*F or 180*C. Grease a 8 inches Cake Loaf pan with butter and Line with Parchment paper. Assemble all the ingredients together

  2. Take a Large Bowl and add all purpose flour, corn flour, salt, baking soda, baking powder to it. Take a fork and mix it well. I would advise you to pass all the ingredients through a sieve for best results. Corn flour needs to be well incorporated with all purpose flour. Now add Thandai Spice Mix to the flour mix. Mix well with a fork again.

  3. Take another big bowl. Add yogurt, oil and sugar to it. Take an electric beater and beat the mix on high speed for about 2 minutes. Sugar will be dissolved and the mix will be lighter. Now add Mawa/Khoya and Rose Essence/Water and beat it for another 1 minute.

  4. Start adding Dry flour mix and warm milk alternatively in 3 turns to this wet mix. This means, add 1 part of flour mix and 1/3rd cup of warm milk to the wet mix and stir well. Now add another 1/3rd of the flour and then 1/3rd cup of milk and mix well. Lastly, add the remaining flour and 1/3rd cup of war milk and mix well. Make sure that the ingredients of cake batter are well mixed. 

  5. Pour this cake batter in greased pan. Sprinkle almonds and pistachios and few dry rose petals on top. Tap the pan on the counter few times to make sure that batter is well settled in the pan.

  6. Place the pan in the middle of the oven. Bake it for 40-45 minutes till wooden pick comes out clean. Start checking the cake at about 38 minutes. All the ovens are different and the baking temperature will vary. This cake will have a brown color.

  7. Once fully baked, take the cake out. Let it rest in pan for 5 minutes. Then carefully take it out and place on cooling rack. Enjoy the cake while warm.

  8. NOTE - This cake tastes really amazing when eaten warm. You may microwave it for few seconds everytime before eating. It tastes amazing with tea and coffee. It is a perfect Tea Cake.

  9. STORAGE - Store in an air tight container when completely cooled down. I would actually refrigerate it if not consumed the same day, since it has mawa in it.