Glutenfree, Dairy Free & Vegan sweet fudge made with cashew and almond meal.
Ingredients (Makes 25 )
- 1 cup granulated sugar
- 1/2 cup water
- 1.5 cup cashew nut meal (or powdered raw cashews)
- 1 cup almond meal (or powdered rawÂ almonds)
- 1/2 tsp fresh orange zest
- 6 green cardamom pods, seeds crushed
- 1 tbsp ghee (optional, required during kneading, use any vegan substitute)
- 1/2 cup powdered sugar to roll
In a wide, heavy bottomed pan (I use my 12â€³ skillet) or aÂ kadhai, mix up the sugar and water. Set the pan on low flame and let the sugar dissolve. Stir (I use my rubber spatula) the solution once or twice while the sugar dissolves so that the sugar does not stick to bottom of the pan. Meanwhile, grease the surface that you will be using to knead with 1/2 tablespoon ghee.
Once the sugar has completely dissolved, add the cashew and almond meal to the pan. Mix everything and brace yourself for someÂ hard work. Keep on stirring and stirring as the mix cooks on low flame. The process will be slow in the beginning and you will feel that it will take forever but do not worry. Keep on stirring, scraping the mixture on low flame, do not let the mixture stick to the sides of the skillet.
After about 20-22Â minutes, you will see that the mixture starts thickening and coming together.We will shortly be getting there, once the mixture is thick, do not bother much about scraping the sides as they will be really dry. Around 24 minutes, the mixture will start resembling a soft, sticky dough and will clump up around the spatula. If you try to bring the mixture together in one place on the skillet, it will try to slowly spread (similar to how a glug of cold honey spreads on a surface). Mix in the orange zest and crushed cardamom. Put off the stove.
Immediately transfer to the greased surface and leave to cool a bit until its safe to handle.Once the dough has cooled slightly, rub a teaspoon ofÂ gheeÂ on your hands and very gently knead the dough for 2-3Â minutes. Remember that the dough needs to be warm when you knead so just wait till its safe to touch, do not let it cool down completely, else it will not knead and remain grainy.Do not press very hard as you knead else the nutsÂ Â will start oozing their oil. You can grease you hands or the dough withÂ gheeÂ in between if it starts feeling sticky.
While the kneaded dough is still warm, pinch small portions of it and roll into a smooth ball. Roll the balls in powdered sugar.
Once cooled, store the peda in air tight container for up to a week.
Thank you for stopping by!
- The time of cooking noted in this recipe will vary if you are using any other kind of sugar than granulated, since the water content of different varieties of sugar is different.
- You can use any kind of flavorings â€“ saffron orÂ kewraÂ (screw pine water) instead of orange zest & cardamom.