Sieve maida and keep aside.

Cream sugar and curd until sugar completely dissolves.

Add baking powder, baking soda to the creamed mixture and mix well.

Leave aside for 5 mins and you can see the bubbles appearing.

Now add thandai essence, cooking oil and mix well.

Next slowly add maida in portions at a time and blend with wet ingredients.

Add thandai powder. Beat well with a beater/whisk until creamy and thick.

Preheat oven to 180 C.

Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter to the tin and keep it ready.

Bake in preheated oven at 200 for 10 minutes…then reduce temperature to 180 & bake it for 30-35 or till a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool down completely, and then invert and remove the butter paper and thandai cake is ready!