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, this isn’t really 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. The marzipan pic above is from the softer Easter Egg 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
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 )
A lot of love
Mix all of these ingredients together and simmer over a low flame till a wax like consistency is formed.
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?
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.
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 someone close to me 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.
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
- 1 Egg White
- 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 till a wax like consistency is formed.
- 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 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