This is a perfect recipe for marzipan. I have two other recipes but have discarded them as this one works really well for me. I am so grateful to you for the meticulous instructions. God bless you. Kindly post the recipe for Christmas sweet chocolate fudge and kulkuls 🙏
Thanks for your feedback 🙏 We are glad that this recipe works well for you. The Christmas sweet recipes that you requested for are already on our list for this year. They should be out before Christmas. Stay tuned. 🙂
Yes, you are absolutely right. Cooking the marzipan is the right way. Non cooking ones are not correct. Mine turned messy and not able to form. Just a waste.
You're most welcome 💕 Glad you liked our recipe 🙏 and thank you so much for sharing your feedback with us. It means a lot ☺ Do check out our other recipes as well.
The best ever.... Such detailed tips...not to err so that the results are perfect... Love it....love it... Sheer delight.... Cant wait to try.... Will soak the almonds tonight.. MJ...could I use 200 gms sugar... Just the double of cashews... Will it still form into a dough....??? Please guide me....
You don't need to immediately refrigerate it. It remains good up to a week at room temperature (Sometimes even more. Depends on the climate). After that u may store it in a dry air-tight container in the refrigerator.
Hi Sweety, we have made Marzipan of either cashew nuts or almonds. We have never mixed both together but saying that we don't think there would be any problem if you do. The taste would obviously be slightly different but it does seem doable. If you do happen to try it, do share your feedback.
Thanks. Are you referring to Easter Eggs? If yes, this recipe is of the marzipan ones. If you want to make chocolate ones, melt the chocolate chunks in a double boiler and shape them in Easter egg moulds.
@@fvgandevia8062 after you shape them and once they have dried, dip them in melted chocolate (which is at room temperature and not hot). Place on a parchment paper and let it harden in the refrigerator.
Refer to the tips at the end we have mentioned it there. You could either knead it with some powdered sugar or microwave for 10 secs and repeat this process till firm. Sometimes leaving it open overnight also help it to harden a bit but would suggest mixing the color before doing that. If it is too soft, cook it for some more time and test it in cold water before removing from pan. Hope this helps.
@@eliasdsouza2193 yes, basically it should grind into a smooth paste without any tiny pieces. If you feel more water is needed, you may add a little bit more.
@@baziad3697 They remain good for up to a week at room temperature (Sometimes even more, depending on the climate). Let the dough air dry properly before storing. Store in a dry air-tight container. If you want to store it for a longer time, wrap it in cling wrap and store it in a dry air-tight container in the refrigerator.
@@baziad3697 if you are moulding the marzipan tomorrow (assuming you cooked the dough today), no need to wrap it in cling wrap. Let it air dry before storing in the air-tight container. We would suggest mixing the color today itself as kneading the dough after adding the color would release oil from the cashew nuts. After the colored dough is ready, flatten on a plate and let them dry overnight at room temperature (open). You can flip them in the morning and shape them tomorrow in the moulds. Hope this helps.
This is a perfect recipe for marzipan. I have two other recipes but have discarded them as this one works really well for me. I am so grateful to you for the meticulous instructions. God bless you.
Kindly post the recipe for Christmas sweet chocolate fudge and kulkuls 🙏
Thanks for your feedback 🙏
We are glad that this recipe works well for you.
The Christmas sweet recipes that you requested for are already on our list for this year. They should be out before Christmas. Stay tuned. 🙂
Yes, you are absolutely right. Cooking the marzipan is the right way. Non cooking ones are not correct. Mine turned messy and not able to form. Just a waste.
Nice 👍 5 like Kiya my friend stay connected
Well explained❤
Thank you so much 😊
Glad you liked it ❤️
waooo dear so tasty yammmy new frind new subscriber
Thank you ❤️
After struggling with other recipes... I found yours was the simplest one. Thank you so much MJ. You made it easy for me.
You're most welcome 💕
Glad you liked our recipe 🙏
and thank you so much for sharing your feedback with us. It means a lot ☺
Do check out our other recipes as well.
Tk u fr sharing a delicious recipe
Do give it a try.
Thks for the recipe.Appreciate it.
You're most welcome 😊
Looks so yum!
Thank you 🙏
I can sense the taste will be like kaju burfi
Lovely
👌❣️
Thanks
Superb very nicely shown
Thank you so much 🙏. Do give it a try.
Looks delicious 😋
Thank you 😊
A childhood memory eating these. Thanks for the receipe
You're most welcome 🙂
Amazing
Thank you 🙏
Fantastic
Thanks
Very nicely presented.
Thank you.
Thanks
Wow dear God bless you thank you for the I did tryed it came out lovely 😍❣️ have a blessed day from Bombay.
Thank you so much for sharing your lovely feedback. Glad you liked it. Do check out our other recipes as well. 💕😊🙏
That was very informative. Many thanks. 🙏
Thank you so much. Glad you liked it. 😊
Nice video
Thank you 🙏
The best ever....
Such detailed tips...not to err so that the results are perfect...
Love it....love it...
Sheer delight....
Cant wait to try....
Will soak the almonds tonight..
MJ...could I use 200 gms sugar...
Just the double of cashews...
Will it still form into a dough....???
Please guide me....
Thank you so much 🙏
Glad you liked it.
For 100 g almonds use 200 g sugar
Looking forward to your feedback.
Hi, which brand heavy bottom pan do you use, since I normally use pressure cooker for making
We have used a 12 inch heavy bottom non-stick pan from prestige.
Thank you for the recipe, is egg an important ingredient in the recipe? How does the egg help?
Your most welcome.
Yes, egg white is an important ingredient in this particular recipe. It helps as a binding agent.
Thanks 🙏🏻
Can we keep it in the fridge after preparing
You don't need to immediately refrigerate it. It remains good up to a week at room temperature (Sometimes even more. Depends on the climate). After that u may store it in a dry air-tight container in the refrigerator.
@@MJsGrubHub ok thank u
Can I take 100gm cashew nut n 100gm almond instead of 200gm cashewnuts only.
Hi Sweety, we have made Marzipan of either cashew nuts or almonds. We have never mixed both together but saying that we don't think there would be any problem if you do. The taste would obviously be slightly different but it does seem doable. If you do happen to try it, do share your feedback.
@@MJsGrubHub thanks for your suggestions ,if I try will surely gv u the feedback 😊
Hey, would the process be same if I were to use almonds?
Yes, the process would be the same but do peel off the skin before grinding.
Where did you get the mold.?
Hi Mavreen, the mould that I have used is bought from Arife Lamoulde in Crawford Market which is in Mumbai.
lovely recipe but how to make it with chocolate?
Thanks.
Are you referring to Easter Eggs? If yes, this recipe is of the marzipan ones. If you want to make chocolate ones, melt the chocolate chunks in a double boiler and shape them in Easter egg moulds.
@@MJsGrubHub thank u if I want to make marzipan chocolates how do I make them
@@fvgandevia8062 after you shape them and once they have dried, dip them in melted chocolate (which is at room temperature and not hot). Place on a parchment paper and let it harden in the refrigerator.
Where can I get the mould. Here mould holes are large and deep.
We usually purchase it from Arife Lamoulde in Crawford market or Cheap Jack in Bandra, Mumbai
And if it's too soft
Refer to the tips at the end we have mentioned it there. You could either knead it with some powdered sugar or microwave for 10 secs and repeat this process till firm. Sometimes leaving it open overnight also help it to harden a bit but would suggest mixing the color before doing that. If it is too soft, cook it for some more time and test it in cold water before removing from pan. Hope this helps.
Hi while grinding the Cashew Nuts do we have to use rose water ..Can plain tap water be used? Please reply as i want to prepare it.Thank you
Yes, rose water is preferred as it adds to the taste but if it isn't available, you can grind it with plain water as well.
@@MJsGrubHub Sure but am using 200gms Cashew nuts so while grinding half batch first i should use a tbsp of water right?
@@eliasdsouza2193 yes, basically it should grind into a smooth paste without any tiny pieces. If you feel more water is needed, you may add a little bit more.
@@MJsGrubHub Can i soak the cashew nuts for 2hrs will that do? or 5-6hrs is a must? Please tell me thank you
@@eliasdsouza2193 if running out of time, soak them in boiling hot water then. It should work.
I tried this..however my molds messed up
Ohh no... what went wrong with the moulds?
Trying it again...wanted to know...how to store marzipan dough?
@@baziad3697 They remain good for up to a week at room temperature (Sometimes even more, depending on the climate). Let the dough air dry properly before storing. Store in a dry air-tight container. If you want to store it for a longer time, wrap it in cling wrap and store it in a dry air-tight container in the refrigerator.
I put it in a cling wrap in the air tight container and kept it in the room ...as Tomo I want to put them in moulds
@@baziad3697 if you are moulding the marzipan tomorrow (assuming you cooked the dough today), no need to wrap it in cling wrap. Let it air dry before storing in the air-tight container. We would suggest mixing the color today itself as kneading the dough after adding the color would release oil from the cashew nuts. After the colored dough is ready, flatten on a plate and let them dry overnight at room temperature (open). You can flip them in the morning and shape them tomorrow in the moulds. Hope this helps.