Prepare Delicious Thandai Tres Leches Cake With These Easy Steps

(Recipe By: Chef Ritesh Kumar Tulsian)

There’s something quietly magical about the fusion of traditions, where old-world charm meets modern indulgence. The Thandai Tres Leches Cake is one such creation, born out of the desire to merge two distinct culinary cultures into one beautifully balanced dessert. At its core, it’s a take on the classic Latin American Tres Leches, a soft sponge cake soaked in three kinds of milk — elevated with the richness of Indian spices and nuts typically found in the festive drink, thandai.

This dessert resonates particularly well with the Indian palate — not because it is overtly sweet or rich, but because it layers textures and flavors in a gentle, nuanced way. The sponge is light and airy, yet capable of absorbing the decadent milk mixture without turning soggy. The thandai milk, infused with rose, saffron, fennel, pepper, and nuts — brings warmth and depth to each bite. And just when you think it can’t get any better, a cloud of whipped cream and a scattering of crushed nuts and petals ties everything together.

Perfect for festive occasions or a weekend indulgence, this cake doesn’t demand elaborate technique or hard-to-find ingredients. What it does require is patience, letting the cake rest so the milk can seep in, and allowing the flavours to settle and mature. The result is a dessert that feels familiar, yet entirely new.

Chef Ritesh Kumar Tulsian is the Founder of ECHELON Hospitality

lifestyle