Gulabs Thandai Shahi Cupcake

Shahi Cupcake - For the Love of Thandai

A tantalizing blend of rich nuts, spices and dried fruit seeds, Thandai has been a savoured beverage for generations. Mostly enjoyed in cold milk, its rich flavours make it a perfect refreshment for any occasion or festival. Moreover, the perfect balance of seasoning in this drink, add to its versatility and make it enjoyable in more than one way!

Bringing a twist to the traditional Shahi Tukda is the Shahi Cupcake. Loaded with the exquisite flavours of Gulabs Thandai, the Shahi Cupcake is a perfect blend of the western and eastern world.

A simple yet royal recipe for this festive season!

Shahi Thandai Cupcake



1 Tin Condensed Milk 
250 g Maida 
100 g Powdered Sugar
50 g Unsalted Butter
100 ml Milk 
6 tablespoon Gulabs Thandai
2 teaspoon Baking Powder
1 teaspoon Baking Soda


1/2 Cup Sugar
3 Bread slices cut into triangles
2-3 Grated pistachios and Badam
3-4 strands of Saffron 
2 tablespoon of Ghee for frying


1. Sieve together the dry ingredients (maida, baking powder, and baking soda)
2. In a large bowl beat butter and sugar. Slowly add the condensed milk, Gulabs Thandai and milk to it
3.Gradually add the dry ingredients and continually beat till batter consistency is reached.
4. Line the cupcake tray with the paper liners and pour to fill 3/4 of each cup
5.In a pre-heated oven, bake the cupcakes at 150 degrees C for 25 minutes or till the time a toothpick inserted in the middle of the cake comes out clean

1. In a pan, add sugar and pour water just enough to cover the sugar. When the sugar melts, add a few strands of saffron. Let the sugar boil till you get 'One String Consistency'. 
2. Cut the bread into four triangles. 
3. Heat the ghee in a pan, and fry the bread till golden brown.
4. Lift the bread from the ghee and dip it in the hot sugar syrup and let it soak for about a minute. Sprinkle some sliced pistachios and badam, and insert the bread slice into the cupcake.
5. Serve immediately. 
To Make Your Perfect Set of Shahi Cupcakes
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