Marzipan left out to dry - TheWingedFork
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East Indian Cashewnut Marzipan Recipe

The East Indian Cashewnut Marzipan is a Christmas dessert that's moulded into the shapes of Christmas ornaments or fruits and flowers. It can be gluten free if almonds and cashewnuts are processed in a gluten free facility. 
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: East Indian
Author: Abby


  • 500 g Cashews
  • 750 g Sugar Powdered
  • 4 Egg Whites
  • 45 ml Rose Water For Grinding
  • 90 ml Rose Water To add while heating mixture.
  • 3 drops Almond Essense


  • Sprinkle a thali or thala (flatboard) with powder sugar and keep aside.
  • Grind the cashewnuts to a paste with 45 ml rose water.
  • Put the cashewnut paste into a vessel along with the remaining rose water, ground sugar, almond essence and egg whites.
  • On a very low flame, stir till it reaches a wax like consistency. (Be careful not to burn the mixture. This will take 30 to 45 minutes depending on the heat.)
  • Once the mixture is quite dry, pour it into a thala aka thali and knead till easily pliable. Separate the mixture into 3 or 4 balls, add a few drops of colour to each ball, mould the colored balls and set aside.
  • Sprinkle the moulds with some powdered sugar.
  • Mould the marzipan into tiny balls and place into moulds till they form the required shapes. Or if you don't have moulds, form into fruits shapes with hands. 
  • Place the ready pieces on the flatboard and leave out to dry overnight.


1. Can be stored at room temperature for a month.
2. To ensure that your marzipan is gluten free, purchase them from a gluten free processing facility.