Maava Na Penda

Heena Modi

¡Hay más de donde vinieron esas!

Ingredientes

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

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!

Preparación

This recipe makes 16 Pendas

Método

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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