To make the thandai powder, in a food processor add almonds, cashews, black peppercorns, fennel seeds, poppy seeds, melon seeds, green cardamom pods, dried rose petals and saffron strands and blitz them into a fine powder. Set this aside.
Pre-heat the oven to 180*C and line a 9 inch square pan with parchment paper on both the sides.
For the sponge, in a bowl add yogurt and sprinkle baking soda over it and let it foam up.
Add yogurt and caster sugar to the same bowl and give it a good mix.
Place a sieve over the same bowl and add all-purpose flour and baking powder and give everything a good mix.
Add vanilla extract and mix well.
Add thandai powder that we prepared earlier and give the batter one final mix.
Pour this batter into the prepared pan and bake it at 180*C for 20-25 minutes or until a skewer inserted comes out clean.
Till the cake is getting baked, to prepare the milk mixture; take a measuring jug or a beaker and pour warm milk into it.
Add saffron strands, whipping cream, condensed milk and thandai syrup into it and mix it all properly.
As soon as the cake is baked, prick it all over with the help of a fork on its surface.
Pour the milk mixture in three installments and let the milk soak properly in between intervals. Tilt the pan to make it seep in. save some milk mixture for serving.
Set this into the fridge for 8 hours or overnight.
Before serving, pipe the whipped cream on the surface and garnish with whipped cream, dried rose petals, saffron strands and gold leaf.
Slice them up in squares and place it over the plate. Also, pour the leftover milk mixture in the plate while serving. Enjoy!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/thandai-tres-leches/