Name: Pistachio and Thandai Cake with Paan Gulkand Forsting recipe by Uzma Khan at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: For basic sponge, 100 grm all purpose flour (maida); 1 tsp baking powder; 1/2 tsp baking soda; 130 ml condensed milk; 50 grm butter; 2 tbsp pistachio powder; 1 tbsp already prepare Thandai powder; 1 tsp vanilla essence; 50 ml milk if need add more; 4 to 5 drops green food colour; For cake syrup,2 tbsp condensed milk; 1 tbsp Thandai powder; 1/2 cup water; For Frosting,5 to 6 beetal leaves(paan); 2 cups whipped cream; 1 tbsp gulkand; 1 tbsp sweet paan masala; Few drops of green food colour; 1/2 cup roasted and chopped dry fruits; Some green and red cherries and some extra beetal leaves for garnish

Ingredients Serving: 8

For basic sponge, 100 grm all purpose flour (maida)
1 tsp baking powder
1/2 tsp baking soda
130 ml condensed milk
50 grm butter
2 tbsp pistachio powder
1 tbsp already prepare Thandai powder
1 tsp vanilla essence
50 ml milk if need add more
4 to 5 drops green food colour
For cake syrup,2 tbsp condensed milk
1 tbsp Thandai powder
1/2 cup water
For Frosting,5 to 6 beetal leaves(paan)
2 cups whipped cream
1 tbsp gulkand
1 tbsp sweet paan masala
Few drops of green food colour
1/2 cup roasted and chopped dry fruits
Some green and red cherries and some extra beetal leaves for garnish

Instructions

To prepare a mould,Take 7 inch mould and greased with butter and dust with maida,tap extra flour and keep aside
Preheated oven at 180*
Now take maida,baking powder and baking soda in strainer and sieve this
Add pistachio and thandai powder in it and mix well and keep this dry ingredients aside
Take butter in a deep bowl,beat for a minute till light and fluffy
Now add milkmaid and again beat for a minute
Add half of milk and beat again for a minute
Add sieved dry mixture to the butter mixture and beat it only in one direction,do not beat more than one minute
Add green food colour and vanilla essence in remaining milk and mix again at one direction
Put this better in greased and lined tin,tap the tin 4 to 5 times to mixture spread evenly
Bake it for 30 to 35 minutes at 180*,when done keep aside to cool
For cake syrup,boil the water add condensed milk when it cool add thandai powder and mix well
For Frosting,cut the beetal leaves,add gulkand and sweet paan masala in mixer jar and make paste of it,do not add single drop of water
Now make this paste and few drops of green food colour in it
Mix well all
When cake is cool cut in two layers ,pour some condensed milk thandai syrup,gulkand paan Frosting and sprinkle some roasted chopped dry fruits in every layer
When all layer done keep in fridge for an hour,after an hour complete with reaming Frosting
Now garnish with some cherries and some roasted chopped dry Fruits
Now Pistachio and Thandai Cake with Paan Gulkand Frosting is ready to serve

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