My-Sister's-colorful modern marzipan easter eggs-ready-for-pick-up-by-our-clients---TheWingedFork

Easter Eggs, Bonnets & Chicken : East Indian Series

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Easter!

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. 😉

Cashewnut Marzipan being cooled down by sis by filling in air - TheWingedFork
Cashewnut Marzipan being cooled down by sis by filling in air

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?

Ah, well?

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

Method 

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.

My-Sister's-colorful modern marzipan easter eggs-ready-for-pick-up-by-our-clients---TheWingedFork
My sister’s colorful modern Easter Eggs left 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.

Eggs-ready-for-transit-to-Europe---TheWingedFork
Eggs ready for transit to Europe

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.

Easter Eggs made of cashew marzipan ---TheWingedFork
Print Recipe
5 from 2 votes

Marzipan Easter Eggs (Traditional East Indian)

East Indians traditionally make marzipan Easter eggs to celebrate the joy of Christ’s resurrection. The recipe is here.
Course: Dessert
Cuisine: East Indian
Author: Abby

Ingredients

Easter Eggs

  • 750 g Sugar Ground fine.
  • 4 Egg whites
  • 45 ml Rose Water
  • 500 g Cashewnuts Ground to a paste.
  • 10 ml Almond Essence

Royal Icing

  • 1 Egg White
  • 100 g Powder Sugar May require more depending on the size of the Egg white.

Instructions

Easter Eggs

  • 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.

Royal Icing

  • 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.

Notes

All of these ingredients are naturally gluten free. If you follow a gluten free diet, just ensure you get your cashewnuts, almond essence, vanilla essence and food coloring from gluten free producers, and your recipe will be perfectly gluten free.

What about you? How do you celebrate the sweetness and joy of Easter?

Marzipan Easter bunnies, eggs and hens - East Indian Tradition - TheWingedFork

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.)

Gwenette Fernandez
Cuncolim, Goa, India
+91- 9881946259

Maculate Rodgrigues
Bhyandar and Santacruz (Kalina), Mumbai, India
+91-9819632968

If you want to be added to this list, please email me your details at abby@thewingedfork.com

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

East Indian Easter Eggs made of Cashewnut Marzipan by my sister - TheWingedFork
The East Indians of Bombay make these delicious marzipan Easter eggs for Easter - Pic by TheWingedFork

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