How to make Vegan Malai Peda- SK Khazana -
No milk, no khoya yet we can make malai peda with dried fruits, dates and tofu - yummy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cashewnuts (काजू), Almond powder (आलमंड पावडर)
Cuisine : Indian
Course : Desserts
For more recipes related to Vegan Malai Peda- SK Khazana checkout Christmas Plum Cake, Dry Fruit Sundae, Vegan Kulfi - SK Khazana. You can also find more Desserts recipes like Ginger Biscuit Pudding Milk Powder Gulab Jamun Cake Pops Nutty Waffles
Vegan Malai Peda- SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Vegan Malai Peda- SK Khazana Recipe
Cashewnuts 1 cup
Almond powder 1 cup
Dried date (kharik) powder 4 tablespoons
Desiccated coconut 3 tablespoons
Green cardamom powder 1/2 teaspoon
Rock salt (sendha namak) a pinch
Tofu 30 grams
Date paste 3 tablespoons
Pishori pista blanched and peeled for garnish 10-12
Method
Step 1
Put the cashewnuts into a blender jar and blend to a fine powder. Transfer into a bowl, add almond powder, dried date powder, desiccated coconut, green cardamom powder and rock salt and mix well into a dough.
Step 2
Crumble tofu into the same bowl and add date paste and mix till well combined.
Step 3
Divide the dough into equal portions and shape each into a ball. Flatten each to shape like a peda. Keep a pishori pista in the centre of each and press lightly.
Step 4
Arrange on a serving plate and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
