Marzipan for Almond Fish or Parsi Badam ni Boi


  • 100 grams icing sugar, plus extra for dusting
  • 100 grams  golden caster sugar
  • 1 large egg, lightly beaten
  • A few drops pure almond extract
  • 1 1/2 teaspoon brandy
  • 200 grams ground almonds
  • a little icing sugar (to knead and roll)


Begin by sifting the icing sugar and caster sugar into a large bowl, then stir in the egg.

Place the bowl over a pan of barely simmering waterand whisk for about 10 minutes, until the mixture is thick and fluffy. Then remove the bowl from the heat and sit the base in about 5cm of cold water. Whisk in the almond extract and brandy and continue to whisk until the mixture is cool.

At this point stir in the ground almonds and knead to form a firm paste on a surface lightly dusted with icing sugar. Then roll out the amount needed on a clean surface dusted with icing sugar, and keep giving it quarter turns (to keep it round) between each roll. Once it is rolled to the right size, cover the top of the cake.

Almond Fish or Badam ni Boi is made using the above Almond Marzipan

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.

Recipe is included in the cookbook “Treasured Grandmother’s Recipes”. Click on the Cookbook below to purchase.

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3 thoughts on “Marzipan for Almond Fish or Parsi Badam ni Boi

  1. Hello Khursheed, Please see the mawa ni boi recipe for sugar quantity. Mawa ni boi will not stay without refrigeration since it is made of milk. Refrigerated 15 days.

  2. You said that mawa ni boi too is made in the same way. My question is what will be the ration of mawa and sugar. mawa being sweet we may need less sugar. How long can mawa ni boi stay with and without refrigerating. Thanx

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