Thandai (Makes about 2 cups)
1/2 cups blanched almonds (we used Marcona from the bulk section)
1/2 cup raw cashews
1/4 cup raw pistachios
2T dried rose petals
2T fennel seeds
2T melon seeds (we use more cashews)
2T poppy seeds
1 1/2 t green cardamom pods
@ 30 black peppercorns
1.5 inch cinnamon stick
We gave the nuts a rough chop before adding everything into the spice grinder.
Dry Ingredients
1 1/4 Cup All Purpose Flour
1 1/2 t baking powder
3/4 t baking soda
3/4 cup salt
Wet Ingredients 1
1/2 cup sour cream
1/2 cup whole milk
Wet Ingredients 2
3/4 cup sugar
1/2 cup butter
2T grapeseed oil
1t vanilla extract
1/2 t almond extract
2 eggs
1/4 Cup Thandai Masala
Frosting
8 oz cream cheese
1/4 cup whole milk
3T powdered sugar (I know we usually don't use it, but the small amount works)
1/2 t almond extract
1T Thandai Masala
Use hand mixture to whip cream cheese until smooth, add milk and smooth again (It will look chunky at first). Then add the sugar and extract. Add a bit more milk to get desired texture, then the Masala
General Directions
Preheat oven to 350
Mix dry ingredients in one bowl.
In second bowl whisk the sour cream and milk,
Cream the "Wet 2" ingredients
Add the dry ingredients and the sour cream and milk mixture into the creamed butter in batches.
Stir in the Thandai Masala
Prepared 9 inch round for about 30 minutes.
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