The Easter Eggs made by the East Indian community in Mumbai, India are made using almond or cashewnut marzipan. Although there is a slight learning curve with this recipe, it tastes better than chocolate Easter eggs and is the perfect Easter gift for friends and relatives!
Spring and redemption and everything anew. New life in Jesus and new life on earth. A celebration of hope!
And sweets! Or eggs rather? Legend tells that quite like Saint Nicholas or Santa Claus, the Easter bunny called ‘Easter’ along with the spring bunny come with egg filled baskets to the homes of children. They hide the eggs around the house or garden for children to find in the traditional Easter morning Easter egg hunt.
But, Easter egg hunts aren’t really a part of the Bible. How this tradition started is any one’s guess. Okay, maybe some of you know, but I don’t. If you do, just comment and leave me a note. Can I say boo now? No? Okay well…. bah!
Anyway, when we were younger we had never heard of the Easter Bunny in my culture. (It’s only now that Western traditions are filtering in.) We East Indians celebrate Easter as the resurrection of our Lord Jesus Christ, and a chance for us to be renewed. A celebration of equal importance with Christmas.
Fixed, changed, reborn, forgiven and made new. That’s what we believe!
Jesus fixes all that’s wrong in us and sets us on the path to redemption, on the path to Abba and heaven.
Anyways, for Easter, some of us East Indians sell Easter eggs to add to the family income 😉 And some of us sell Easter Eggs because we love making them. 😉 And no, if you’re thinking, bah, everyone can make Easter Eggs, just mix your chocolate and add your filling and you’re done.
Well, nope. Not in India! Not if you’re making Easter Eggs East Indian Style. So let me tell you about our chickens and our eggs. Haha! It’s a wonderful process, the Easter Egg production. 😉
East Indian Easter Egg Recipe
Okies. We East Indians or Eastyas as many people call us, love sweets as much as we love kimad and beer. 😉 How can we not?
Come to Easter Eggs, and there’s always divides. Should we make Marizpan No 1 or Marzipan No 2? Should we make dad’s marzipan or mom’s marzipan? Really, almond marzipan or cashew marzipan? Did the chicken come before the egg?
Anyways, we normally make cashew nut marzipan since most of us love that. Here’s our granny’s East Indian recipe we normally use, with a few personal tweaks added in. Sis has also personalized an eggless marzipan recipe for softer eggs for granny, and she loves it; all 92 years of her. But that’s a recipe for another day. For now, let’s make some traditional East Indian recipe!
Ingredient for the Marzipan Easter Eggs
750 grams of finely ground sugar
500 grams of cashewnuts ground to a paste
4 egg whites
A few drops of Almond Essence
A few drops of different colors
1 chowni of rose water (chowni = a traditional East Indian wine glass that measures 30 ml or 45 ml, it all depends on the chowni that you use. You might need to add more later anyways.)
A lot of love
Method of Making Traditional Easter Eggs
Mix all of these ingredients together and simmer over a low flame stirring it continuously till a wax like consistency is formed and the mixture leaves the sides. Yep, it’s tedious. That’s why it tastes so good!
How do you know if the marzipan is ready to be moulded?
Well, you take a bit of it in a teaspoon and let it cool for half a minute. Then try to form it into a tiny ball. If it forms a ball without sticking to your hand, it’s ready to be moulded. If it sticks to your fingers, it needs more time on the stove.
Next, pour the mixture onto a flat board, air dry if necessary, and knead well till a smooth ball is formed. Add more powder sugar or rose water if needed. Yeah, depends on whether it’s wet or dry doesn’t it?
Add any food colors that you like while forming the balls. The difference between this marzipan and the Easter egg marzipan? Well, there isn’t one really. It’s just that the shapes formed are different.
Finally, sprinkle the moulds with powder sugar, mould the marzipan paste in them and create them shapes.
After the shapes are dried, you can decorate the bunnies, eggs and hens with icing, royal and leave them to set.
This process yields about 1.2 to 1.4 kg of marzipan depending on how dry it gets.
So if you’re making only egg-shaped halves, you’ll get about 30 of them. If you’re making only bonnet or hen shaped halves, you’ll get about 40 of them. Rabbits will number 20. The smaller chicks, eggs, roses, butterflies number about 75. Of course, this all depends on the moulds you use, and how much disappears in your tummy while making them. So let’s not add a number to it!
If you’re making other shapes, the output depends on the sizes, doesn’t it? We’ve made hens, roses, butterflies, and ducks.
Next stage? Wrap them in gelatin paper and bows and wait for the friends and clients to pick ’em up. And send the rest across to European clients in Tupperware, if they make it through customs that it.
No. The eggs always make it. They’re built to last. It’s the customs department that isn’t. The eggs sometimes just disappear midway. No trace! Maybe they’re just that tasty. 😉 Well all East Indian food is, isn’t it?
PS. If you need to eat gluten free like a friend of mine does, don’t worry. As long as you get your cashewnuts and almond essence from a gluten free processing facility, you’re good to go.
Okies, I couldn’t help it. Just had to taste test one Easter Egg to show you how it looks inside. Yummy enough to die for?
Other Recipes you might Like
- Marzipan shapes for Christmas
- Mom’s Chicken Soup
- Chicken Tope, East Indian beaten rice dish
- Mustard Sauce Chicken
- Gluten Free Rice Cake
- Vanilla Cream for Christmas
- Semolina Orange Date Cake
- Tongue Roast
- Purple Cabbage Stir Fry
- Ginger Wine Recipe
Did you try making this recipe? Give us your review below! And make sure to share your delicious creations by tagging us on Instagram or join TheWingedFork Facebook group and share your lovely food pics and results of your food experiments there!
Marzipan Easter Eggs (Traditional East Indian)
- 750 g Sugar Ground fine.
- 4 Egg Whites
- 45 ml Rose Water
- 500 g Cashewnuts Ground to a paste.
- 10 ml Almond Essence
- 4 drops Red Food Color (Depends on the color)
- 4 drops Blue Food Color (Depends on the color)
- 4 drops Green Food Color (Depends on the color)
- 4 drops Yellow Food Color (Depends on the color)
- 1 Egg Whites
- 100 g Powder Sugar May require more depending on the size of the Egg white.
- Mix all of these ingredients together and simmer over a low flame stirring continuously till a wax like consistency is formed. (About 40 minutes.)
- Take out half a teaspoon of the mixture and allow to cool for 30 secs. Then try to form this mixture into a ball. If a ball forms, the marzipan is ready to mould. If it doesn't, keep stirring and try again after a few minutes.
- Once ready, pour the mixture onto a flat board, air dry if necessary, and knead well till a smooth ball is formed. (Add more powder sugar if the mixture is too wet, or more rose water if it's too dry.)
- Sprinkle the Easter Egg moulds with powder sugar, mould the marzipan paste in them and create Easter Eggs. (The most common shapes we use are chicken, bonnets, eggs and rabbits.)
- Once the shapes have dried, use royal icing to decorate them.
- Mix together the white of one egg with the 100 g of powdered sugar.
- Add vanilla essence and mix again.
- Pipe into a cone and decorate the Easter eggs.
What about you? How do you celebrate the sweetness and joy of Easter?
People keep asking if we take orders. We don’t do that anymore. So here is a list of East Indian sweet makers who do take orders. (In alphabetical order.)
Cuncolim, Goa, India
Bhyandar and Santacruz (Kalina), Mumbai, India
If you want to be added to this list, please email me your details at firstname.lastname@example.org
Details I can include:
Name – Compulsory
Location with City / Country – Compulsory
Phone Number – Compulsory
Email Address – If you have one
Facebook page link – If you have one
Website link – If you have one