Thandai cake ( pressure cooker method )

I used my basic cake pre mix powder that i keep in stock to make any basic cake which has following dry ingredients .

1 1/4 cup all purpose four

1/4 cup oil

1 tsp baking powder

1 tsp baking soda

4 tbsp milk powder

add 2 tbsp thandai powder

1 tbsp gulkand as my thandai powder did not have rose petals .

3/4 cup powdered sugar

2 tbsp cornflour

1/4 to 1/2 cup buttermilk

4 tbsp milk

cherries to garnish the cake .

INSTRUCTIONS

Preheat the heavy pressure cooker pan in which you will bake on gas stove , after layering with salt and placing a heavy plate or stand inside, cover with lid and preheat on high for 3-4 minutes till you prepare the batter .

in a bowl add the oil , powdered sugar , beat well, add buttermilk , and blend all three well .

in another bowl, i have added my cake flour pre mix, which has above dry ingredients mentioned in the list above.

make a semi thick batter, adjust consistency with buttermilk .redients ( you can use the mixie jar to blend buttermilk , oil and sugar ) ,

.now add this blended buttermilk , oil sugar mixture to the cake pre mix flour mixture.add the gulkand, thandai powder to the cake batter.

makea semi thick batter, adjust consistency with buttermilk .

grease a lined cake tin , pour batter into the tin , tap well, place it in the pre heated pressure cooker pan , close with lid, without the gasket and whistle. and place inside the heated pan . Cover with a lid ,

let the gas flame be reduced to medium initially to low at the last few minutes of baking ...

the baking time on gas stove will be around 25- minutes, when the top appears firm, and lightly brown, the cake begins to show signs of leaving the sides , its an indication the cake is done , check with a tooth pick to see if it comes out clean .

remove the cake tin , allow to cool on a rack . run a knife around the side, and remove on to a plate .

decorate with cherries, thandai powder.

ingredients to make thandai powder

1/4 cup almond sliced ( xan use whole too )

1/4 cup cashew

1/4 cup pistachios

8 cardamoms

1/4 tsp pepper

2 tbsp sugar

1/8 tsp saffron

1 tbsp melon seeds

2 tbsp poppy seeds ( khus khus)

K1 tbsp fennel / saunf

1/4 tsp nutmeg grated

1 petal mace