Maava Na Penda

Heena Modi

vegan maava na penda

  1. 1 cup of ground almonds
  2. 4 tablespoons of coconut flour
  3. 8 tablespoons of brown sugar
  4. 3 generous pinches of fine sea salt
  5. 1/2 a teaspoon of finely ground cardamom powder
  6. 1/4 of a teaspoon of saffron strands
  7. 4 teaspoons of soya milk or other non dairy milk
  8. 4 tablespoon of sweet syrup
  9. 1/4 cup of soya milk or other non dairy milk
  10. 1/4 cup of sliced almonds – for decroation

  • Heat the 4 teaspoons of soya milk
  • Mix the saffron strands in it and let sit for 5 minutes
  • In a bowl, mix the ground almonds, coconut flour, sugar, salt and cardamom powder
  • Add the sugar syrup and soya milk which has saffron in it and mix well
  • Add the 1/4 cup of soya milk and mix to make a soft dough
  • Make flat discs with the dough – I did this straight on the greaseproof paper using a biscuit cutter that was 48mm in diameter
  • Add some chopped almonds on top of each Penda
  • Bake at 150 Celsius for 9-10 minutes – they will expand a little
  • Let them cool completely before serving or storing
  • Store in the refrigerator in an airtight container for up to a week
  • Serve when chilled

Adapted from Vegan Richa

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