May 16, 2017 Marzipan for Almond Fish or Parsi Badam ni Boi

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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Since 1999 to date we celebrate 20 years of, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at

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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