Maava Na Penda

Heena Modi

Tiempo de preparación: 18M
Hora de cocinar: 10M
Porciones: 16

¡Hay más de donde vinieron esas!


  1. 1 cup of ground almonds
  2. 4 tablespoons of coconut flour
  3. 8 tablespoons of soft 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 – I used Bali Nutra Coconut Syrup
  9. 1/4 cup of soya milk or other non dairy milk
  10. 1/4 cup of sliced almonds – for decroation

I’ve never really been a fan of ‘Indian Sweets’ but there were a couple that I loved! One of them was Maava Na Penda. Well….since going vegan, I’ve not thought about them much or missed them, BUT I made some Penda on Friday… The texture wasn’t the same, but the taste was lush!


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

¿Quieres más recetas como ésta?

Prueba el veganismo con Veganuary y te enviaremos nuestro libro de cocina digital de celebridades, guías de nutrición, recetas y mucho más, ¡todo gratis!
Recetas deliciosas
Libro de cocina digital de celebridades
Consejos nutricionales
31 correos electrónicos para asesorarte