This version of marzipan is made using cashew seeds and is shaped into little colorful bites. It is the crowning glory of every Indian Christmas platter.

Today, I want to take a minute, right at the onset, to say “Thank you” from the bottom of my heart for all your support on my YouTube Channel. I am overwhelmed that so many of you want to watch my videos and try my recipes. A lot of you lovely folks have asked me to share my Marzipan recipe.

The recipe that I’m sharing with you today, is my absolute favourite. Typically, Marzipan is made using Almonds. But in Goa(and India, in general), Cashew nuts / Cashew seeds are more easily and abundantly available than Almonds. So the Goans / Indians have simply swapped one for another. And the results are pretty spectacular. I always make my version using cashew seeds. You can use this recipe to form little shapes like you will see me do today, you can cover a cake with it, and I’ve also made Marzipan tarts in the past. The possibilities are endless.

Marzipan

Yields: 1/4 kilo or 250g Marzipan

125g Cashew Nuts

200g Sugar

1 egg white

1/2 tsp Almond essence

1/4 cup water

Food colours, as required

Soak the cashew nuts in some (room temperature) water for about 10 minutes. Drain, run some fresh water through the nuts, and drain them again.

Grind the cashew nuts, egg white and water to a fine paste.

Pour the ground paste, the almond essence and sugar into a large heavy pan. Place the pan on low-medium heat and stir to combine.

Cook the paste on a medium low heat, stirring continuously till it thickens and starts coming away from the pan.

Use the water test to check if it is ready. Place some ice cold water in a small bowl and drop a 1/2 teaspoon of the sweet on it. If it firms up on cooling it is done. If it is still soft or too sticky, it needs more cooking.

As soon as it has cooked, pour the marzipan on a large plate and spread it out a little and leave it to cool down a little. Knead it to a dough while it is still warm.

Portion and colour the marzipan as desired.

You can now shape it as needed or use it in any recipe that calls for it.

If you making little shapes with the marzipan, once you de-mould it, place it on a plate and leave it to air dry for a while till it sets and is slightly firm to the touch. You can then place it in an airtight container and store. This should last you a couple of weeks if stored well.

If the temperature is too high where you are, consider refrigerating it till needed.

Enjoy!!!

My favourite Marzipan recipe

Recipe by Trisha VazCourse: DessertCuisine: GoanDifficulty: Medium

Servings

250

grams

Prep time

minutes

Cooking time

minutes

This version of marzipan is made using cashew seeds and is shaped into little colorful bites. It is the crowning glory of every Indian Christmas platter.

Ingredients

125g Cashew Nuts
200g Sugar
1 egg white
1/2 tsp Almond essence
1/4 cup water
Food colours, as required

Directions

Soak the cashew nuts in some (room temperature) water for about 10 minutes. Drain, run some fresh water through the nuts, and drain them again.
Grind the cashew nuts, egg white and water to a fine paste.
Pour the ground paste, the almond essence and sugar into a large heavy pan. Place the pan on low-medium heat and stir to combine.
Cook the paste on a medium low heat, stirring continuously till it thickens and starts coming away from the pan.
Use the water test to check if the Marzipan is ready. Place some ice cold water in a small bowl and drop a 1/2 teaspoon of the sweet on it. If it firms up on cooling it is done. If it is still soft or too sticky, it needs more cooking.
As soon as it has cooked, pour the marzipan on a large plate and spread it out a little and leave it to cool down a little. Knead it to a dough while it is still warm.
Portion and colour the marzipan as desired.
You can now shape the marzipan as needed or use it in any recipe that calls for it.
If you making little shapes with the marzipan, once you de-mould it, place it on a plate and leave it to air dry for a while till it sets and is slightly firm to the touch. You can then place it in an airtight container and store. This should last you a couple of weeks if stored well.
If the temperature is too high where you are, consider refrigerating it till needed.

Enjoy!!!

Recipe Video

Notes

Cooking times can vary greatly. This depends on the size and thickness of the vessel used to cook the marzipan, the heat level used during the cooking process and the quantity being made. Please refer to the video, for my recommended water-test to check if your marzipan is ready.
The prep and cook time does not include the time required for this to cool down and mould into shapes. This time depends on your climate and the designs you are working with.
These marzipan can be served immediately after shaping. To store, please allow a couple of hours for the pieces to set after they are taken out of the moulds.

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Christmas Recipes, Dessert, Recipes

Howdy folks!

I hope you’re having a great week. I am super excited today. Yes, partly because it is Friday and that is one of favorite days of the week. It is also because, today in a first of many (hopefully), I’ve made a video for this recipe. I have wanted to do this for the longest time, but I’ve been putting it off because I thought I needed to have the perfect kitchen, the perfect cookware and so on. But I have come to realize that not everyone has the perfect kitchen, but we still love to cook up great food and learn new recipes. So instead of waiting for the perfect kitchen stars to align, I was going to start sharing my videos with you to show you that you can cook great food no matter how small or dated your kitchen may be. Since we’re renting at the moment, there’s not much we can do about the situation at the moment, but the focus will always be on delicious food.

In the last few years I’ve cooked on gas stoves, hot plates and ceramic cooktops. All of them have their own set of quirks. Like they say every oven is different, I think every cooktop is different too and you just need to spend some time getting to know it.

On to today’s recipe. This cashew chicken is a quick and easy recipe. You can get it on the table in under 20 minutes. This is the perfect low carb meal when served on a bed of lettuce. You could, however, also serve it up with some fried rice or noodles too. I love it with lettuce and it makes a perfect summer’s meal.

Here’s the video. Let me know what you think. I sure hope you will like and share the video and Subscribe to my channel too. This is my first cooking video, so it’s not perfect and I’ve learnt a lot from this experience. The detailed recipe will also be listed below.

Cashew Chicken on Lettuce
Serves 3

250g boneless, skinless chicken
2 tbsp low sodium soy sauce (Use a little lesser if you’re using regular soy sauce)
2 tbsp oyster sauce
1/2 – 1 tsp red chilly paste
1/2 tbsp olive oil (cooking oil of your choice)
1/2 tbsp sesame oil
1 large clove garlic, finely chopped
1/2 tsp ginger, finely chopped (fresh ginger is best but you can also use lightly dried ginger like I did here)
1/2 cup raw cashew seeds
Iceberg lettuce leaves (or any lettuce of your choice)
Sesame seeds, to garnish

Cut the chicken to bite size pieces.

In a bowl, mix the chicken, soy sauce, oyster sauce and chilly paste and toss well. Set this aside for about 10 minutes to marinade.

While that is happening, chop the ginger and garlic. (Fresh ginger is best, but I didn’t have any so I used some from Gourmet Garden.)

Chop the lettuce leaves into bite size pieces and place them on serving plates.

Now, heat the olive oil in a pan over medium heat. Add the ginger and garlic and saute for about 30 seconds or till they release a lovely aroma and are gently sizzling.

Turn the heat up to medium high and add the chicken and the marinade liquids. Add the sesame oil to the pan.

Stir fry for about 4-5 minutes or till the chicken has cooked through. (Please note, the cook time will depend on the size of the chicken pieces, so watch the pan and make sure the chicken pieces are cooked on all sides and have cooked through.) Stir the contents of the pan frequently, so ensure they don’t burn.

When the chicken is cooked, add the cashew seeds and stir through for about a minute or till they’ve heated through.

And that’s it. Your cashew chicken is ready to serve.

Spoon some of the chicken on the bed of lettuce. Make sure you have a few cashew seeds on each plate.

Sprinkle some sesame seeds on top and serve.

Enjoy!!!

NOTE: This is NOT a sponsored post.

Pin now for later –

Trisha Vaz

This post was posted in Chicken, Mains, Recipes