Saffron Cream Fudge Indian Recipe

Saffron Cream Fudge Indian Recipe

Ingredients

• recipe for : Malai Peda
• 1/2 cup cashews, soaked 4 hours or overnight and drained
• 2 to 4 tablespoons almond milk
• 1/8 teaspoon salt 1/4 cup sugar
• 1/2 teaspoon saffron (6 to 8 strands) 1 teaspoon vegan butter or oil
• 2 drops lemon juice 1 drop vanilla extract
• 1/3 to 1/2 cup ground oats or oat flour
• 1 to 2 tablespoon white flour or 1 tablespoon cornstarch
• 1 to 2 tablespoons ground or confectioners sugar

Method

1. Almond or pistachio slivers, for garnish Blend the cashews with 2 tablespoons of almond milk into a smooth thick cashew cream
2. Use more almond milk or 1/2 cup thick cashew cream, only if needed, to blend Add the salt, sugar, and saffron and blend again until smooth
3. Transfer the cashew cream to a skillet over medium-low heat Add the butter and cook, stirring, until the mixture thickens to a custard, 3 to 5 minutes
4. Stir frequently so the mixture does not get lumpy Let it cool completely
5. Then chill in the refrigerator for 15 minutes Stir in the lemon juice and vanilla extract
6. Add 1/3 cup oat flour, 1 tablespoon at a time and mix in Stir in the flour
7. The mixture should become a sticky soft dough Taste and add confectioners’ sugar if needed
8. Apply oil to your hands, take 1 tablespoon of the mixture and shape into flat discs Press pistachio or almond slivers on top
9. Or dust the pedas in powdered sugar Store on the counter for the day or refrigerated for up to a week
10. Variation: Make them into cookies: Bake the pedas in a preheated 300°F over for 10 to 12 minutes Cool completely before serving

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