Maava Na Penda

Heena Modi

I’ve never really been a fan of Indian Sweets but there were a couple that I really loved! One of them was Maava Na Penda. Since going vegan, I’ve not thought about them much or missed them, but I just made some and they were amazing!

1 cup of ground almonds
4 tablespoons of coconut flour
8 tablespoons of soft brown sugar
3 generous pinches of fine sea salt
1/2 a teaspoon of finely ground cardamom powder
1/4 of a teaspoon of saffron strands
4 teaspoons of soya milk or other non dairy milk
4 tablespoon of sweet syrup – I used Bali Nutra Coconut Syrup
1/4 cup of soya milk or other non dairy milk
1/4 cup of sliced almonds – for decroation

This recipe makes 16 Pendas

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

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.

Try Veganuary

Suggested Searches

Maava Na Penda

Ready to take the Veganuary pledge?

Decadent Chocolate Tart

Chilli Tomato & Basil Baked Beans on Toast

Tofu and Edamame Stir Fry

Suggested Searches

Maava Na Penda

Ready to take the Veganuary pledge?

Decadent Chocolate Tart

Chilli Tomato & Basil Baked Beans on Toast

Tofu and Edamame Stir Fry

Try vegan with us for a month!