May 16, 2017

Marzipan for Almond Fish or Parsi Badam ni Boi


  • 1 lb Almond Flour made from blanched almonds crushed well

  • 1 8 oz box confectioners sugar or regular sugar to taste

  • 1/4 cup light corn syrup

  • 1 to 2 drops of Flavoring (rosewater, vanilla, ice cream essence, or cardamom)

  • 2 tablespoons all-purpose flour

  • 2 tablespoons milk.

  • Vegetable shortening, for greasing hands and mold

  • 1 Mold fish shaped


  1. Combine all of above and corn syrup in a large mixing bowl. You may need to work the mixture with your hands to ensure that it is well mixed. I took a non-stick pan and heated up these, but be careful the mix does not burn. Use very low heat.

  2. To prevent the mixture from drying as you work with it, rub hands with a light coating of vegetable shortening. Wrap tightly in plastic until ready for use.

  3. Line mold with shortening.

  4. Press the marzipan into mold and let it set overnight.

  5. Unmold and serve.

Ingredients: Blanched almonds, sugar, flavorings (rosewater, vanilla, ice cream essence, cardamom), corn syrup, and 2 tablespoons each of flour and milk.

This fish shaped dessert is very popular among the Indian Parsi community. It is molded in the shape of a fish because the fish is a symbol for fertility and good luck. It can be sliced and eaten as dessert.

Storage Instructions: Can be kept outside for 2 or 3 days, refrigerated for a couple of weeks, or frozen for much longer.

This Recipe is from my cookbook.


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