ALMOND MEAL FONDANT
Eggless | Jain
½ cup - Powdered Sugar
¼ cup - Almond Meal
¼ cup - Milk Powder
¼ teaspoon - Guar Gum Powder* (check notes for a substitute)
¼ teaspoon - Glycerin (or get a food grade glycerin from the medical store)
1 teaspoon - Liquid Glucose (check notes for a substitute)
1 teaspoon - Water
Different food colors, as per your choice
Total Serving: 120 g
Prep Time: 10 minutes
Cooking Time: 10 minutes
Measurements: 1 cup = 250 ml
Combine all the above ingredients (except the food colours) in a grinder.
Grind it all for a minute or so until everything is evenly mixed. It will look like a semi-dough.
Take the dough out on a board or plate.
Knead it for about 2 minutes - until you get a soft dough. You will feel that the dough is dry in the beginning but as you knead you will notice the almond flour releasing oil.
If you still feel that the dough is dry after kneading then just add ½ - 1 teaspoon of water little by little.
At this point add a drop of color (your choice) and knead it well so that the color gets incorporated in the dough evenly.
Cover the dough with cling film and let it rest for ½ hour atleast, before using it.
You can store the leftover fondant in the fridge. It should always be covered in cling film and kept in an airtight container. It will stay good for a month.
Whenever you want to use it, take the required amount and get it to room temperature before using it. Once it comes down to room temperature, knead it once again. If dry, add a few drops of water to turn it into a soft dough and it's all ready!
Almond meal is low in carbohydrates, packed with nutrients and adds natural sweetness. It also helps in lowering cholesterol levels.
These are only approximate values and have only been uploaded here for your convenience in tracking the food you make & eat. We have not professionally evaluated them.
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the FDA.