300g sugar-free powder
For the mango confit
100g mango pulp
sugar free powder
1 g of saffron
1. Boil the almonds in a large container for 20 minutes.
2. Drain the water and remove the skin from the almonds. Add the almonds to a blender and blend to make a paste.
3. Melt sugar-free powder and water together in a 15-inch heavy-bottomed cast-iron saucepan. When the syrup reaches 112°C, add the cardamom and stir continuously. Cook the mixture over low heat until all the ingredients combine into a paste-like consistency.
4. Place on a clean work surface. Let it cool.
5. Cook the mango pulp with agar-agar and sugar-free powder. Place on a flat platter.
6. Once cooled, knead the dough to a smooth texture (Quick tip: work very quickly keeping in mind not to over knead as this will release the oils from the dough)
7. Place the kneaded dough on a greased work surface. Weigh 20 g and keep it aside.
8. Roll the marzipan into a thin layer.
9. Now place the candied mango layer on top of the almond layer. Roll up tightly making sure the layers are intact.
10. Coat with silver leaf and garnish with saffron.
3. Malay Peda
By Varun Seth, Co-Founder, NOTO
210 g fresh khoya
90 g sugar-free mix
0.5g cardamom powder
5g slivered almonds (for decoration)
1. Prepare a large pot and cook the khoya and sweetener together, stirring constantly, until the mixture thickens.
2. As soon as the sauce has thickened, add the cardamom powder and mix well. Let cool for an hour.
3. Once cooled, divide the mixture into 20 g portions. To get the perfect shape, gently press them into balls, then flatten them slightly. Garnish with slivered almonds.