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Sprinkle a thali or thala (flatboard) with powder sugar and keep aside.
Grind the cashewnuts to a paste with 45 ml rose water.
Beat the egg whites to a stiff froth.
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. Then turn the mould over and hit it on the back to get the pieces out. We make approximately 150 to 160 pieces. If you don't have moulds, form into fruits shapes with hands, but this will take more time.
Place the ready pieces on the flatboard and leave out to dry overnight.
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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.