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Provide For sponge.
Use all purpose flour.
You need to prepare baking powder.
Use baking soda.
Use condensed milk.
Use butter.
Prepare pistachio powder.
You need to prepare already prepare Thandai powder.
You need vanilla essence.
Use milk.
Prepare green food colour.
You need condensed milk.
Prepare For Cake syrup,.
Prepare Thandai powder.
You need water.
Provide whipped cream.
You need to prepare For Frosting,.
You need to prepare sweet paan masala.
Use gulkand.
You need to prepare Few drops of green food colour.
Provide roasted and chopped dry fruits.
Use Some green and red cherries and some extra beetal leaves.

But this thandai cheesecake mousse did and the gulkand whipped cream was just the icing on the top! And gulkand is rose petal preserve, it's basically just sugar and rose petals and used in a lot of Hi manali loved ur recipie but I have question whether this cheese cake sets without gelatin and. The paan uses thandai (with bhang) and gulkand (instead of the usual churan) as chutney. Dry fruits such as pistachios and almonds go.

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, baking soda in a 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 again beat 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 4 to 5 times to mixture spread evenly.
Bake it for 30 to 35 minutes, 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 and gulkand and Sweet paan masala in mixer jar and make paste of it do not add single drop of water.
Now this paste, few drops of green food colour in whipped cream and mix well all.
When cake is cool cut in two layers pour some condensed milk thandai syrup, gulkand and 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.

I skipped the fennel seeds, kesar and pistachio. despite that the result was awesome. i. The frosting of this cake is a little different than your typical cream cheese frosting because it's made with granulated sugar and must be cooked and Store cake in the fridge until ready to serve. White tender cake made with fresh ground pistachios and decorated with a silky smooth. A cone made of pistachio barfi filled with gulkand flavoured dry fruits. The Paan Shot is a mouth-watering combination of paan and rose gulkha.

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