Maava Na Penda


  1. 1 cup ground almonds
  2. 4 tablespoons coconut flour
  3. 8 tablespoons sweet brown sugar
  4. < li>3 generous pinches of fine sea salt

  5. 1/2 teaspoon finely ground cardamom powder
  6. 1/4 teaspoon saffron threads
  7. 4 teaspoons soy milk or other plant-based milk
  8. 4 tbsp sweet syrup – I used Bali Nutra Coconut
  9. 1/4 cup soy milk or other non-dairy milk
  10. 1/4 flaked almonds – for garnish


  • Heat the 4 teaspoons of soy milk
  • Mix the saffron threads in it and let it steep for 5 minutes
  • Ground almonds, Mix coconut flour, sugar, salt and cardamom powder in a bowl
  • Add the sugar syrup and soy milk with saffron and mix well
  • 1/ 4 cup soy milk and mix to form a soft dough
  • < li>Form the dough into flat discs – I made them straight onto parchment paper with a 48mm diameter cutter

  • Add a few chopped almonds to each penda
  • At 150 °C Cook 9 to 10 minutes; they will expand slightly
  • Let cool completely before serving or storing
  • Store in an airtight container in the refrigerator for up to a week
  • Serve chilled

Adapted from Vegan Richa

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