EGGLESS MARZIPAN (COOKED VERSION)

Ingredients

• 120 g cashew nuts
• 80 g sugar
• 1/4 cup (50 ml) rose water
• 2 tbsp water
• 1 to 2 drops Almond essence – (as preferred)
• 1/4 tsp clarified butter (ghee)

Steps

1. Lightly grease a steel plate with a little clarified butter. Set aside.
2. Divide the sugar: 60 g + 20 g. Keep the 60 g aside for the syrup.
3. Break the cashew nuts into smaller bits. Pulse-grind the cashews in batches along with the 20 g sugar.Sift the mixture and grind again if needed, ensuring a fine texture.
4. Add ¼ cup rose water (50 ml) to the ground cashew powder.
5. Add almond essence (1–2 drops). Mix well and set aside.
6. In a non-stick pan, add the 60 g sugar and 2 tbsp water.
7. Keep stirring on medium heat until the sugar dissolves and the syrup starts to thicken and turn sticky.
8. Remove the pan from the heat and add the cashew paste. Mix well. Return to low flame and continue stirring.
9. As it cooks, the mixture will thicken and begin to leave the sides of the pan. Once it reaches a soft, non-sticky ball stage, transfer it to the greased plate.
10. Allow it to cool slightly until comfortable to handle. Grease your palms with a tiny bit of ghee. Add a drop of ghee to the mixture if required. Knead until smooth and soft. Divide the dough into three portions.
11. Add gel food colours of your choice to each portion.
12. Using marzipan moulds, shape into festive Christmas designs. Allow the pieces to dry completely. 8. Store Once dry, store in an airtight container.