For cake:
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup thandai milk, at room temperature
  • ½ cup DAH! Alphonso Mango Lassi
  • ½ cup oil canola or vegetable oil
  • ¼ cup sugar

For glaze:

  • 1 cup powdered sugar
  • 2 ½ tablespoon DAH! Alphonso Mango Lassi

For garnishing:

  • 2 tablespoon sliced almonds
  • 1 tablespoon sliced pistachios
  • 1 tablespoon dried rose petals




  1. Preheat the oven to 350°F. Lightly grease inside the bundt pan. Set aside.
  2. Add all the wet ingredients to a mixing bowl and whisk until sugar is completely dissolved and the mixture is smooth.
  3. In another large mixing bowl, sift the dry ingredients, all-purpose flour, baking powder, baking soda, salt. Mix to combine.
  4. Add the wet ingredients to the dry ingredients. Mix until everything is well combined and smooth (do not over-mix).
  5. Pour or spoon the batter into the greased bundt pan. Level the top with a spatula and tap the pan on the counter 3–5 times to remove air bubbles.
  6. Bake at 350°F for 35-40 mins or until a toothpick inserted at the center of the cake comes out clean. Remove from oven and let it stand in the pan for 5-10 mins.
  7. Using skewers or fork, poke holes in the bottom of the cake (while the cake is still in the pan).
  8. Pour half a cup of the Thandai milk over the cake (while the cake is still warm). Spread with a brush or spoon to make sure it spreads evenly all over the cake.
  9. Cover the cake with cling wrap and refrigerate for 1-2 hours or overnight so the cake can soak up all the thandai.
  10. In a medium bowl, whisk together the powdered sugar and DAH! Lassi to make a glaze.
  11. Remove the chilled soaked cake and invert it on the cake stand or the serving plate.
  12. Pour or spoon the glaze over the bundt cake on the top evenly. Help spread with a spoon if needed. It will trickle down slowly.
  13. Garnish with sliced almonds, pistachios, and dried rose petals.
  14. Slice and serve!