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Thandai Tres Leches

This eggless milk cake is based on a traditional Indian drink called Thandai that is filled with cardamom, saffron, nuts, rose petals, poppy seeds, fennel seeds and turmeric. The cake is soaked in a mixture of three milks making it tender and delicious for Holi.
Prep Time 10 mins
Cook Time 25 mins
Chill time 30 mins
Course Dessert, Sweet tooth, Cake, tea time, Celebration
Cuisine Indian, Mexican, Latin America
Servings 9 people


  • Large mixing bowl
  • Whisk
  • Spatula
  • Electric beater
  • 8x8 inch Square tin
  • Piping bag
  • Blender


Thandai Powder

  • 1/4 cup Almonds
  • 1/4 cup Pistachios
  • 1/4 cup Walnuts
  • 1/4 cup Cashews
  • 4 tbsp Sugar
  • 1 tsp Fennel seeds
  • 2-4 Cardamom pods
  • 1/2 tsp Cinnamon powder
  • 2 tbsp Poppy seeds optional
  • 1 tsp Turmeric powder
  • 6-8 Peppercorns
  • 6-8 Rose petals dry


  • 1 1/2 cup Flour
  • 1 tsp Baking powder
  • 1 cup Yogurt
  • 1/2 tsp Baking soda
  • 3/4 cup Sugar
  • 1/2 cup Oil
  • 1 tsp Vanilla
  • 1 tsp Rose water
  • 1 tbsp Thandai powder
  • 1/2 tsp Turmeric powder

Thandai Milk

  • 1 cup Milk
  • 1 cup Whipping cream
  • 1/2 cup condensed milk
  • 4 tbsp Thandai powder


  • Assorted nuts
  • Thandai powder
  • Rose petals


To make the Thandai Powder:

  • Add all the ingredients into a blender or spice grinder and mix until combined into a fine powder. The leftover mixture can be stored in a box for months in the fridge.
  • To make the Thandai soaking milk mixture:
  • Whisk together milk, whipping cream and condensed milk until it is smooth and combined. We add the Thandai mixture into the milk and stir it around. To ensure there are no lumps. Set it aside until ready to use.

To make the Garnish:

  • In a large bowl, whisk the whipping cream with vanilla and no sugar until stiff peaks.
  • Chop some almonds, pistachios, cashew nuts and walnuts. Keep the Thandai powder and rose petals ready.

To make the Cake:

  • Preheat the oven to 180℃ and line an 8x8 inch square tin.
  • In a mixing bowl we start by mixing our yogurt, baking powder and baking soda together and setting it aside for a couple of mins.
  • We then add our vegetable oil and whisk again. Add the sugar and whisk again. We then add all our dry ingredients, i.e. the flour, salt, Thandai powder vanilla, turmeric powder and whisk until combined. We end with some rose water and stir it all together.
  • This batter is poured into the prepared tin and the cake is baked for 20-25 mins until a tooth pick inserted into the center comes out clean.


  • While the cake is still hot, poke the cake everywhere with a fork and pour the milk mixture on top, leave at least half the mixture back so you have enough leftover for serving later.
  • The cake is then placed in the fridge to cool down completely before garnishing.
  • Once the cake has cooled completely we portion it up by slicing into squares, pipe over the whipped cream, add the nuts, more Thandai powder and a few rose petals.
  • Serve each slice with more Thandai milk poured on top. This dessert is best served cold.


  • While making the cake do not skip the first step as it is the reaction of the yogurt, baking powder and baking soda and makes for a very light and fluffy cake later.
  • Do not over mix the batter once all the ingredients as combined as this will make the cake tough