Craving sweets this winter? Then chef Sanjeev Kapoor’s kulfi and malai peda recipes are just the ones you need to try this Weekend.
Vegan kulfi
Ingredients
- ¼ cup – Cashew nuts
- Water as required
- 8-10 – Seedless dates
- 2 tbsp – Steel-cut oats
- 2-3 – Green cardamom
- 1 cup – Coconut milk
Methods
–Take cashew in a bowl and soak it in water. Let it rest for three to four hours.
–Take seedless dates in a bowl and soak in water for about 30 mins.
–In a mixer, blend oats and cardamom to form a fine powder. Take it out.
–Now put the soaked cashew and dates in the mixer and grind to form a paste. Once ready, add the oats powder and coconut milk to the mixer and blend again till smooth.
–Now pour the mixture into a kulfi mold. Refrigerate for an hour and freeze for seven to eight hours.
Vegan malai peda
Ingredients
- 1 cup – Cashew nuts
- 4 tbsp – Dried dates powder
- 3 tbsp – Desiccated coconut
- ½ tsp – Green cardamom powder
- A pinch – Rock salt
- 30 gms – Tofu
- 3 tbsp – dates paste
Method
–In a mixer, add cashew nuts and grind to a fine powder. Empty in a bowl.
–To this, add dates powder, desiccated coconut, green cardamom powder, and some rock salt. Mix all the ingredients well. Now crush and add the tofu, followed by dates paste. Mix the ingredients with your hands to form a dough-like paste.
–Take a portion of the paste and roll it with your palms to form a peda. Garnish with a blanched pista. Repeat with the rest of the paste to make more pedas.
