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Ingredient
Cashewnut Marzipan
Introduce
Ingredient
150 gms
Cashewnuts
1/4 cup
Water
200 gms
Sugar (Powdered)
3-4 drops
Almond Essence
as required
Rose Water (As Required)
as required
Liquid Color
as required
Silicon Marzipan Mould
Cooking instructions
* Step 1
In a bowl add cashewnuts and water and soak for 10 minutes.
* Step 2
After the set time, drain out all the water completely. Transfer the soaked cashewnuts into a blender.
* Step 3
Add egg white and water and blend into a paste. The paste should be grainy. (Instead of water, you can blend it with rose water)
* Step 4
Transfer this ground paste into a non-stick pan. To it add the powdered sugar. Mix till the sugar dissolves completely.
* Step 5
When the sugar melts, the paste becomes liquidy. Add almond essence and stir continuously on low flame for about 10 to 15 minutes until it reaches a wax like consistency. Time will depend on the heat.
* Step 6
Once the mixture is quite dry and leaves the pan, off the flame. Take little cold water in a small bowl and drop a small part of the paste to check if it is getting formed. If it forms into a ball then the marzipan is ready to be moulded.
* Step 7
Remove the paste in a bowl and allow it to cool. When cool, knead it until easily pliable. If the paste is dry, add rose water. Separate the mixture into three balls and set aside.
* Step 8
Add a few drops of color to each ball and knead it well. The colored doughs are ready to be moulded.
* Step 9
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. You can add different colors in one shape to make colorful marzipan.
* Step 10
Place the ready pieces on a plate and leave out to dry overnight. Delicious Melt in the Mouth Cashewnut Marzipans are ready. This can be stored at room temperature for about a month.
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