Maava Na Penda

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