Cashew and Coconut Penda

Provided by Rehma Chandaria

Makes approximately 20 penda


  • 150 g ground cashews
  • 75 g desiccated coconut
  • 175 ml plant-based milk (e.g. coconut milk or almond milk)
  • 125 g sugar
  • 1 flat tsp ground cardamom
  • Pinch nutmeg
  • Pinch saffron
  • Grated almonds and pistachios for decoration


  1. Put all ingredients (except almonds and pistachios for decoration) in a large microwave-proof bowl
  2. Heat in a microwave on full power (900W) for 3 minutes, then stir
  3. Heat for a further 2 minutes, then stir
  4. Heat for 2 more minutes, then stir
  5. Heat for 1 more minute, so that mixture is thickened.
  6. Use a mould to shape the penda. Top each one with grated almonds and pistachios.


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