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.
1 cup powdered almonds
1 1/3 cups sifted powdered sugar
1/2 tsp. almond extract
1 cup sifted powdered sugar (second batch)
1 tbs. slightly beaten egg white
few drops food coloring (optional)
Grind almonds until powdered.
Then add 1 1/3 cups powdered sugar, almond extract, and 2 tbs. water.
Mix together until the mixture forms a ball.
Beat in remaining 1 cup of powdered sugar.
Stir in enough egg white (1/2 to 1 tbs.) to form a clay-like mixture.
Tint with food coloring if desired.
Mold into shapes or press flat to form a block 1/2 inch thick.
Cut into squares and serve.
Combine all of above 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.
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.
Line mold with shortening.
Press the marzipan into mold and let it set overnight.
We hope you enjoyed visiting this site. Over 500 Recipes and News are free here. Printed Cookbooks and Ebooks are available on Amazon.com. Rita Kapadia's cookbook "Parsi Cuisine Manna of the 21st Century" and other affordable small books.