Recipes
Vegan Gluten Free Thandai Cake Fusion
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE KASHMIRI SAFFRON
Prep Time
:30:(HH:MM)
Serves
8-10
Baking/Cooking Time
30 min
Baking Temp
160 °C for 30-40 minutes
Baking Temp Details
Celsius
Level
Adavanced
Short Recipe Description
Additional Categories
Gluten Free
INGREDIENTS
Gluten free Flour - 150 g Oats Powder - 22 g Cane Sugar - 200 g Thick Soya Yogurt - 1 Cup Vegan Milk (Example : Soya Milk) - 4 Tablespoon Baking Soda - 3.5g Baking Powder - 6.25 g Oil - 80 g Cardamom - 4 Pista - ¼ Cup Thandai Powder - ¼ Cup Rose petals - ¼ Cup Fab Premium Oil Soluble Kashmiri Saffron Flavour - ½ Tea spoon |
METHOD
- First whisk flour and sugar and keep it aside.
- The next step would be whisking curd and milk, add the thandai powder and cardamom powder to this mixture.
- Later, add baking powder and baking soda.
- Leave the mixture to rest for three minutes approx.
- After the batter is settled, add oil and dry ingredients (Flour+Sugar) and Pista with the Fab Premium Oil Soluble Kashmiri Saffron Flavour.
- Once the mixture is ready, grease and lines the baking pan for the batter.
- Pour the batter in the greased pan with some garnish of rose petals and almonds/Pista/ cashew.
- Bake the batter at 160 °C for 30-40 minutes.
- Once the cake has been baked let it cool for 8 hours.