Thursday, April 19, 2018

DRY GINGER COFFEE / CHUKKU KAPPI RECIPE - HOME REMEDY FOR COLD AND COUGH

HOME REMEDY FOR COLD AND COUGH

Chukku kappi / dry ginger coffee is a very popular South Indian coffee which is good for cold and cough. Yes, we do love easy and homemade remedies for cold and cough. It is very difficult to cure cold and cough without medication. But it is very easy to get relief from the cold and cough.  All you have to do is to follow this simple home remedy to get quick relief from the same. Dry ginger / chukku, black peppercorns, coriander seeds, palm jaggery, tulsi leaves or holy basil leaves and coffee powder are the ingredients required for making this awesome drink. Moreover, it gives relief to the throat infection and helps to open the nasal blocks caused due to cold. This amazing drink gives quick relief but must be continued for 2 or 3 days. So you can prepare this drink in bulk and can keep refrigerated for 2 or 3 days. So that you can easily reheat it and serve hot.  If so, skip adding jaggery and instead you can add sugar or honey while serving. 
As my mom know the medicinal benefits of dry ginger, she used to add it to most of the dishes. Apart from its taste, dry ginger or sukku cures throat infection, headache, indigestion, stomach pain, cold, cough, asthma, acidity etc. Coriander seeds, in Ayurveda it is often recommended for stomach ailments, better digestion, curing cold and flu etc. Holy basil or Krishna tulsi is one of the best medicinal plants that has endless miraculous medicinal values. It is best for asthma, fever, lung disorders, headache, immunity etc. So have this hot coffee during winter on those rainy days and stay away from cold and cough. (Also please check my adalodakam omelette recipe which is also a delicious home remedy for cough.  Adalodakam, which is also called Malabar nut, is used in treating respiratory disorders in Ayurveda).

chukku kappi dry ginger coffee instant special cold and cough home remedy kids cough adalodakam fever natural remedy

chukku kappi dry ginger coffee instant special cold and cough home remedy kids cough adalodakam fever natural remedy


INGREDIENTS

Dry ginger / chukku - 2-inch long piece
Peppercorns   - 1 tbsp
Coriander seeds  - half tbsp
Jaggery  - a small piece (optional)
Krishna tulsi/basil leaves - 8 or 10 leaves
Coffee powder  - half tsp
Water  - 2 cups

PREPARATION

Please watch the below video showing how to make chukku kappi



  • Crush the dry ginger and peppercorns using a mortar and pestle.  Add it to the saucepan.
  • To the same vessel, add coriander seeds along with 2 cups of water. 
  • Allow it to boil. Let it boil for 5 to 8 minutes. Then add basil leaves, coffee powder and jaggery (optional).
  • Again boil well (5 minutes) over medium flame and once done. strain it. Discard the solid. Serve hot. 
  • Here is the video chukku kaappi

Wednesday, April 18, 2018

MALABAR RICE RECIPES - COCONUT RICE AND JAGGERY RICE

MALABAR RICE RECIPES - THENGA CHORU AND CHAKKARA CHORU

Chakkara choru (jaggery rice) is one of the popular traditional Malabar rice recipes which is prepared during special occasions like Bara'ath nombu day in Muslim households. This Malabar rice dish is usually served along with a hot black tea. Its preparation is very simple and with fewer ingredients. I always love the way my umma (mom) makes traditional Malabar recipes (especially nonveg recipes like Malabar dum biriyani, chicken korma, Malabar pathiri and kozhi curry, varutharacha chicken curry, meen pathiri, kozhiyada, koonthal nirachath etc,). Those are my favorite recipes ever. But this recipe for thenga choru and chakkara choru are my mil's recipes (mom in law). Yes, most of the traditional recipes like lamb brain fry, adalodakam omelet, jeera kanji, chukku kaapi etc are from her experienced hands (mil's). The memories of these dishes make me drool and nostalgic. 
ayeshas kitchen malabar recipes thenga choru chakkara choru jaggery rice ifthar nomb baraath kanji kerala

malabar recipes thenga choru chakkara choru jaggery rice ifthar nomb baraath kanji kerala

Thenga choru  (coconut rice) is yet another Malabar delicacy which needs no introduction. This is a must try Malabar rice dish for those who love Malabar recipes. Coconut rice (thenga chor)is always accompanied with beef pepper roast and pappadam. Before marriage, I never cared to taste this rice even though my parents compelled me to. But now, am a big fan of the same and like so my daughters, they crave for this rice dish. The aroma from fenugreek (uluva) and when that comes with comfort food, my family instinctively crave for this thenga choru that burst with flavors. So simple to make and yet delicious. 

malabar recipes thenga choru chakkara choru coconut rice  jaggery rice ifthar nomb baraath kanji kerala


THENGA CHORU / COCONUT RICE

INGREDIENTS

Parboiled rice / puzhukkalari  - 1 cup
Coconut scraped  - 1.5 cups
Shallots  - 8 nos, finely chopped
Fenugreek seeds/ uluva - half tbsp
Salt as required

PREPARATION

Please click on the below video link for the detailed recipe for chakkara choru and thenga choru 



  • Wash the rice well and set aside. 
  • In a deep bottomed bowl, mix together rice, scraped coconut, shallots chopped and fenugreek seeds. Combine well with hand or spoon, 
  • To this, add 3 cups of water. Mix well again.  (For a cup of rice  you need 3 cups of water). While cooking, if required you can add more water. 
  • Now transfer it to a large cookware or earthen pot.
  • Add required salt and cook until the water gets dried out completely, 
  • Once done, serve hot. 
  • Delicious and flavorful coconut rice or Thenga choru is ready to serve.
  • It pairs best with beef pepper roast and pappad.


CHAKKARA CHORU / JAGGERY RICE

INGREDIENTS

Parboiled rice / Puzhukkalari    - 1 cup
Coconut scraped  - 1 cup
Jaggery  - a big piece or as required as per sweet preference
Salt - as required.
Shallots  - 1 tbsp, for seasoning
Coconut oil  - 1 tbsp


PREPARATION

  • Wash the rice very well and set aside.
  • In a deep bottomed bowl, mix together rice and scraped coconut. Combine it well with hand or a spoon.
  • To this, add 3 cups of water. Mix well again. (For a cup of rice you need 3 cups of water). While cooking, if required you can add more water. 
  • Now transfer it to a large cookware and add a pinch of salt. 
  • Cook covered until the rice is cooked 80 % and once the water starts drying out add the jaggery slices. (if it contains dirt, u have to melt the jaggery before adding). 
  • Again cook until the water dried out completely. 
  • Meanwhile, heat a pan and dry roast the fennel seeds until done and powder it. Add this fennel seed powder and mix well. 
  • Now let us season the jaggery rice. For that, heat the pan with coconut oil and fry the finely chopped shallots until golden. When done, pour it over the prepared rice. 
  • Serve this hot along with a black tea. Yummy. 

Wednesday, April 11, 2018

GULAB JAMUN CUSTARD PUDDING - YUMMY PUDDING RECIPE

EASY PUDDING / PARTY PUDDING

Melt in mouth gulab jamuns are all time favorite for everyone which suits all occasions too. Desserts, especially variety and unique desserts are a crowd pleaser. So do try this eye-catching fusion dessert to enlighten your party meal. Here is the recipe showing how to make easy simple pudding recipe/ yummy dessert/unique dessert recipes/ gulab jamun custard/ perfect gulab jamun recipe.


gulab jamun custard pudding caramel custard easy simple pudding

gulab jamun custard pudding caramel custard easy simple pudding

gulab jamun custard pudding caramel custard easy simple pudding




INGREDIENTS

FOR GULAB JAMUN (1 cup =250ml)

Milk powder    - 1 cup (can use any, I used Nido milk powder)
All purpose flour / maida   - 3.5 tbsp
Baking powder - 1 tsp, (or baking soda  - quarter tsp)
Curd/yogurt   - 2 tbsp (can add required milk instead)
Ghee     - 1 tbsp
Salt a pinch
Oil/ghee for frying

FOR SUGAR SYRUP

Sugar       - 1.5 cups
Water       - 2 cups
Cardamom powder - half tsp or add 2 split cardamom
Lemon juice           - 1 tsp

Please watch the below video 


PREPARATION

  • Sieve together all the dry ingredients (milk powder, baking soda, flour, and salt) to a large bowl.
  • Combine curd and ghee well and add it to the sifted flour.
  •  Knead it well into a soft sticky dough. You must knead it very very well which makes the perfect jamun. Do not be panic if it is sticky and do not add more curd or milk for kneading (if milk is adding instead of curd, u have to add more quarter cup of milk). Just press the dough with your greased palm and knead several times. When done, set aside, covered. Let it stay for 5 - 10 minutes while you make the syrup.
  • MAKING OF SUGAR SYRUP - Take sugar and water in a saucepan and bring it to boil. Let it boil for 8 minutes in a low flame. Here no need of reaching 1 string consistency, but must be little sticky. Now add lemon juice and cardamom powder. Mix well. The syrup must be hot while you dip the fried balls.
  • Heat oil/ghee (for deep frying) in a non-stick pan (i prefer) or can use any. Once hot, make the flame very low. You must fry the Jamun on a low flame so that the inner will be cooked well and gives fine texture to the jamuns. 
  • Now take a small portion of the dough and make smooth balls without any cracks ( You can wet your hands while rolling with a drop of water for making softballs if required). Drop the softball to the oil one by one( i prefer dropping the balls immediately after shaping into smooth balls ). The balls must sink in the oil first and later slowly float. 
  • Now deep fry the balls over a low flame, stirring gently with a spoon occasionally. Fry until golden. Drain on a paper towel and immediately dip it in hot sugar syrup. (you can reheat the syrup if it is less hot).
  • Let them soak for minimum 2 hours. Now gulab jamun is ready. Now let us make the custard.

FOR CUSTARD

INGREDIENTS

Milk  - 2 cups
Sugar - quarter a cup
Vanilla essence - half tsp
Custard powder - 3 tsp, heaped
Water   - Add less than quarter a cup (for making custard paste)

FOR DECORATION

Chopped cashews - as required
Dried fruits  - as required


PREPARATION

  • Boil the milk. Once hot, add sugar. Mix very well. Then add vanilla essence and again mix it.
  • Meanwhile, make a paste of custard powder by mixing it with water. Make a thick paste.
  • Now once milk gets boiled, make the flame to very low. Add the custard paste and stir very well.
  • Combine the custard well by stirring continuously over a low flame. Remove from flame.

ASSEMBLING THE PUDDING

  • Pour this prepared custard mixture into the pudding tray. Spread it evenly and tap it gently.
  • Layer the prepared gulab jamuns over this custard. (you can also spread some gulab jamun before pouring the custard into the bottom layer)
  • Drizzle some sugar syrup. Sprinkle chopped cashews and dried fruits.
  • Keep refrigerated for 6 hours to set.
  • Please watch the video showing how to make GULAB JAMUN CUSTARD PUDDING.

Thursday, April 5, 2018

MALABAR PAAL PIZHINJATH AND AVAL MILK SHAKE - BANANA MASH COCONUT MILK AND RICE FLAKES MILKSHAKE

PAAL PIZHINJATH AND RICE FLAKES MILKSHAKE 

Milkshakes are my all time favorite thirst quenching drink. I love to have these special milkshakes whenever I hooked to some sweets or desserts. Moreover, these special milkshakes can quench your thirst as well as hunger. You can also have this banana mash coconut milk dessert and rice flakes milkshake as a breakfast meal as it can satisfy your hunger until lunch meal. A healthy and yummy breakfast recipe. Paal pizhinjath is a very popular and traditional malabar dessert which is commonly prepared for Athazham (during ramadan). Like so,  we all know that Aval milkshake or rice flakes milkshake is another popular Malabar recipe with hand ingredients. Moreover, these dessert or drink is a No cook dessert recipe. So let us see how to make these No cook recipe / aval milk shake/ Malabar paal pizhinjath/ kotakkal style aval milk/ avil milkshake/ avil milk / Malabar desserts/ rice flakes recipes. 

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aval milkshake rice flakes milkshake paal pizhinjath malabar desserts recipes vibhavangal tasty malabar puddings drinks snacks thalassery

Please watch the related video here 




INGREDIENTS FOR PAAL PIZHINJATH (VIDEO HERE)

aval milkshake rice flakes milkshake paal pizhinjath malabar desserts recipes vibhavangal tasty malabar puddings drinks snacks thalassery

Mysore banana - 5 nos, ripe
Thick coconut milk - 2 cups
Jaggery - as required, slice it (i used palm jaggery)
Shallots - 3 nos, finely chopped


PREPARATION


  • In a bowl, add banana and mash it well using a pestle or with hand. When done, add the sliced or chopped jaggery and shallots. Again mash it well.
  • To this add coconut milk little by little and mix well.
  • Let it chill for few hours or can serve immediately.

INGREDIENTS FOR AVIL MILK( for a large serving glass)

aval milkshake rice flakes milkshake paal pizhinjath malabar desserts recipes vibhavangal tasty malabar puddings drinks snacks thalassery

Mysore banana - 3 nos, ripe (palayankodan pazham)
Rice flakes/ poha / avil - 1 cup or less
Milk  - 1 cup, chilled
Sugar - 6 tbsp ( can add more or less)
Peanut - 3 tbsp, roasted
Almonds and cashews  - as required, chopped

PREPARATION

  • Heat a pan and dry roast rice flakes for few minutes or until crispy over a low flame. When done set aside. You can store the leftover roasted rice flakes in an airtight container and can use instantly.
  • In a bowl, mash the banana along with sugar using a pestle or with hand. Do not blend it in a blender. Combine it well and slide it to the serving glass as the base layer.
  • Fill the one-third of the glass with mashed banana. Another one-third of that glass with roasted rice flakes. Then add some roasted nuts and roasted peanuts over it. Finally, pour the chilled milk over it until the top. 
  • Mixx it well using a spoon and serve. You can decorate it with a scoop of ice cream or rice flakes and nuts. 
  • Watch the related video - AVAL MILK SHAKE

Wednesday, March 21, 2018

EASY BREAD SNACK - BANANA BREAD TOAST

BREAD SNACKS / SWEET SNACKS

I absolutely love trying new and unique recipes. Finally am back with yet another bread snack recipe. A very easy and simple bread snack that you can serve within minutes. This delicious sweet snack is made with ingredients which are commonly available in our kitchen. Ripe plantain and bread are the main ingredients for making this sweet treat. Ripe plantain recipes and bread recipes are always kids favorite. Isn't it?  Like banana fritters, French toast, bread rolls etc. So here is a lovely twist to these snacks. This banana bread toast or sweet bread rolls is one of the best snack box recipes for school going kids. As it is prepared with simple ingredients this has got to be the easiest snack recipe and it never fails. So here is the recipe showing how to make easy bread snack/ sweet snack recipes/ banana bread toast/ french toast/ yummy snack box/ kids recipes. 

BREAD SNACK SWEETS RECIPES snacks recipes bread toast french toast banana bread toast easy kids snack box tiffin

BREAD SNACK SWEETS RECIPES snacks recipes bread toast french toast banana bread toast easy kids snack box tiffin

BREAD SNACK SWEETS RECIPES snacks recipes bread toast french toast banana bread toast easy kids snack box tiffin

INGREDIENTS

Bread slices         - 7 to 8 slices
Ripe plantain / yethakka - 1, finely chopped
Sugar        - 1 tbsp 
Ghee          - 1 tbsp

EGG MIXTURE

Egg    - 1 
Sugar  - 1 tbsp
Milk    - 1 tbsp

TO GARNISH 

Cinnamon powder and sugar - for coating

PREPARATION

Please watch below video showing how to make banana bread toast



  • Heat a pan and add ghee or oil. Fry the finely chopped plantain. Add sugar and again saute until slightly mushy.  When done, set aside.
  • Combine together egg, sugar, and milk in a bowl. Set aside this egg mixture ready.
  • Remove the sides of the bread. Flatten each bread slice using a rolling pin.
  • Now take a flattened bread slice, stuff it with stir-fried plantain. Roll it gently and seal the sides and edges with the egg mixture.
  • Then again heat a pan with ghee. Dip each bread banana rolls in the egg mixture and slide it to the pan for toasting. Toast all sides over a medium flame. When done, transfer it to a serving plate. 
  • Now you can trim the snack for a perfect look. I just cut off both ends. 
  • You can garnish this snack by rolling it in powdered cinnamon and sugar mixture. 
  • Serve hot along with tea or coffee. 
  • Please watch the video HERE...

Monday, March 19, 2018

INSTANT JALEBI RECIPE WITHOUT YEAST - CRISPY CRUNCHY JUICY JALEBI

INSTANT JALEBI WITHOUT YEAST 

Jalebi is a very popular Indian sweet and it makes  special occasions more delectable. This festive dessert is loved by both kids and adults equally because of its taste and texture. You can make jalebis in different ways. Some recipe needs a day for fermentation while some recipe calls for yeast or eno salt. Fermentation makes the batter slightly sour. Here am sharing the recipe for Instant jalebi without  yeast. For the sour taste, i added curd. So it is very easy to whip up this dessert.. I took only 15 minutes to make this crispy juicy piping hot jalebis. I truely enjoyed making this melt in mouth Indian sweet at home. 

jalebi recipe indian sweets perfect recipe tasty crispy juicy jalebi popular sweets festive laddu jilebi instant jalebi

jalebi recipe indian sweets perfect recipe tasty crispy juicy jalebi popular sweets festive laddu jilebi instant jalebi

jalebi recipe indian sweets perfect recipe tasty crispy juicy jalebi popular sweets festive laddu jilebi instant jalebi


INGREDIENTS (1 cup = 250 ml)

All purpose flour / maida - 1 cup 
Cornflour  - 3 tsp
Baking powder - 1 tsp
Less sour curd/ yoghurt - quarter a cup
Yellow food color  - quarter tsp
Water -   half a cup + 3 tbsp
Oil  - for deep frying
Ghee - 1 tsp, optional

SUGAR SYRUP

Sugar   - 2 cups
Water  - 1.5 cups
Lemon juice - 1 tsp
Crushed cardamom - 2 nos


PREPARATION

Here is the video showing how to make Instant jalebi at home easily. 



  • In a mixing bowl, Sieve together All purpose flour, cornflour and baking powder. Mix well.
  • Combine curd and food color in another bowl. Add this curd mixture to the flour mixture and mix . 
  • Then add water little by little and make a smooth batter without any lumps. Do not pour the whole water at a time.
  • The jalebi batter must not be too thick nor too thin. So add water accordingly.
  • Pour the prepared jalebi batter into a squeeze bottle. You can also pipe the jalebis using a piping bag. Here i used a sauce bottle or squeeze bottle for making jalebi. Set aside.
  • Now prepare the sugar syrup. For that, heat sugar and water in a pan and stir so that sugar dissolves. Once the syrup starts to boil, simmer it for 5 minutes. For jalebi, we need half string consistency. That means, the consistency of sugar syrup in between sticky and one string.  So switch off the flame before one string consistency. Set aside and then add lemon juice and crushed cardamom to it. Mix well. 
  • Heat a pan with oil for deep frying over a medium low flame. Once hot, add a teaspoon of ghee (this is optional only). You can squeeze a drop of this batter to the hot oil to check the right temperature. 
  • Now start making swirls using squeeze bottle. You can check my detailed VIDEO given above for more details. 
  • Fry the jalebis over medium flame. Flip the jalebi when one side is done. Do not over fry.
  • When done, transfer the jalebis to a slotted spatula for draining the excess oil and immediately dip the hot jalebis  in sugar syrup for just 30 seconds. Transfer it to a plate. 
  • Repeat the same with remaining batter. 
  • So the piping hot crispy juicy jalebis are ready to serve. 
  • You can serve this warm or chilled. You can also keep the leftover jalebis for later use  in refrigerator. 
  • Do not forget to watch the video showing how to make instant jalebi. And please SUBSCRIBE to my channel too my dear friends.


Thursday, March 8, 2018

EASY BUTTERSCOTCH DATES PUDDING - YUMMY PARTY PUDDING

Yummy pudding recipes

So again am back with a yummy treat. A wonderful pudding recipe with a smooth creamy texture. The dates and nuts crumble give this pudding some crunchiness. Like so is a must try dessert recipe or pudding recipe for all those sweet lovers. I am really obsessed with dessert recipes. To be honest, with pudding recipes. This butterscotch dates pudding is a sweet combination of sweet, creamy and nutty flavor. And moreover, this is a party pudding too. A very simple and easy pudding recipe with common ingredients in our pantry shelf. Here I prepared this Butterscotch sauce ahead of time to drizzle over this pudding. This Homemade Butterscotch sauce is very simple to make with just 3 ingredients that too without cream. I have used milk for whipping up this sauce instead of making with fresh cream. You can store this sauce in an airtight container and keep refrigerated for months. So let's move on to the recipe showing how to make Dates butterscotch pudding/ simple party pudding/ yummy pudding recipe/ dates pudding/ butterscotch pudding. 

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simple pudding recipe easy dates butterscotch pudding desserts recipes sweet treat quick dessert dates recipes butterscotch sauce with milk ayeshas kitchen butterscotch recipes pudding recipes

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INGREDIENTS (1 cup = 250 ml)

Dates       - 8 nos, seedless, finely chopped
Biscuit   - 4 nos, crush gently with hand, can use any biscuit
Butter     - 1 tsp, unsalted
Nuts  - 2 tbsp, chopped, optional
Chinagrass - 4 gms, do not add more
Milk    - 2 cups
Sweetened condensed milk - half a cup
Sugar  - 3 tbsp, can skip this for less sweet
Butterscotch sauce - 3 tbsp, for decoration


PREPARATION

Please watch this below video showing how to make this pudding



  • Make the dates crumble first and set this aside. For that, heat a pan with 1 tsp of butter and make the flame to medium-low. Then add the finely chopped dates to it and saute for a while. Do not let them mushy. Then add the crumbled biscuits (crumble with hand only, few big crumbs are fine). Saute over a low flame until the biscuits are well coated with the dates. When done, transfer this dates crumble to a plate (you can add nuts now) and set this aside ready.
  • Now let's make the china grass mixture. For that, melt the chinagrass in half a cup of water until it melts to a clear liquid. When done, set this aside until we prepare the milk mixture but u must stir it occasionally or else it will set once cooled.
  • Now make the milk mixture. For that, heat a pan with a cup of milk. Once it starts to boil, add the sweetened condensed milk. Do not forget to stir the melted chinagrass. Mix the milk mixture well to combine. You can add sugar now (as this pudding is so sweet because of dates, biscuits and the butterscotch sauce you can skip adding sugar. But exceptional for sweet tooth guys). Mix and let it boil very well. Then add the melted chinagrass and stir very well for a minute. Then switch off the flame. 
  • Pour this milk mixture through a strainer into a bowl. Let it cool for 5 minutes (do not keep it for more), so that it will be easy for making layers. Now let us assemble the pudding.
  • Here i took two mini silicon molds. Or you can assemble this pudding in a pudding tray.
  • Pour some milk mixture into the silicon molds as the base for this pudding. Then layer the crumbled dates and nuts over it. Again pour the milk mixture to cover this crumble coat. Again layer some dates crumble. 
  • Let it keep refrigerated for 5 hours or over overnight to set.
  • Once done, invert this pudding to a plate gently (de-mold it). Garnish with the Butterscotch sauce and serve chilled.
  • Please watch the related video here - Click here.

Friday, March 2, 2018

NO COOK 2 INGREDIENT MARZIPAN RECIPE - YUMMY SWEET

2 Ingredient Homemade Marzipan 

Homemade Marzipan is really worth trying than going to pre-made or store bought. Marzipan is used to frost cakes and all sort of goodies. As it tastes better than a fondant and helps to keep the cake moist, i prefer marzipan than a fondant for cakes. And it has a long shelf life of about 3 months when stored in the freezer. Here am going to make a sweet with this Homemade marzipan. This is a Christmas special sweet. Moreover, this marzipan is eggless, no-cook and vegan.  It is delicious and much easier to make. Just with two ingredients you can make this yummy treat for your kids and family. Powdered cashews can also be substituted with powdered Almonds. If so, you have to soak the almonds, peel and dry it completely and then powder it. You can shape this homemade marzipan into your favourite figures including fruits and vegetables. So let's move on to the recipe showing how to make Marzipan with two ingredients/ 2 ingredients marzipan/ Christmas sweets/ quick sweet recipes/ yummy sweets/ powdered cashew recipes.


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marzipan 2 ingredient marzipan sweet recipes christmas sweets cashew powder sweets ayeshas kitchen recipes desserts recipes yummy treat


marzipan 2 ingredient marzipan sweet recipes christmas sweets cashew powder sweets ayeshas kitchen recipes desserts recipes yummy treat

INGREDIENTS (1 cup = 250 ml)

Cashew nut     - 1 cup, fresh and unsalted
Icing sugar      - 1 cup
Sugar solution - 5 tsp (dissolve 2 tbsp of sugar in quarter a cup of warm water)

For color
Rose milk essence   - 2 drops
Pista essence     - 2 drops


PREPARATION

Please check below video showing how to make Homemade Marzipan 

  • Grind the cashews to a fine powder. But be careful, you must grind it in intervals else cashews will release its natural oil. Then sieve it well.
  • To this add the icing sugar (after sieving).
  • Now let's make a dough using sugar solution, add it little by little. I added 5 tsp of sugar solution only, so add accordingly. 
  • Knead it very well and form a soft dough.
  • Divide the dough into two portions. Make a hole in the centre and add food colour of your choice ( i added rose milk essence and pista essence). Again knead them separately. You can see the natural oil present in cashews is oozing out. Don't worry, it will dry up later.
  • When done, make small balls out of this dough and shape it using a silicon mould. (instead, you can roll this dough out and cut into desired shapes).
  • Keep them on the parchment paper once done and let it set aside to dry completely (preferably overnight or at least 8 hours). So the two ingredient Marzipan is ready to use. The shelf life of this sweet is 1 week when stored in an airtight container.
  • Please check the relative video here - 2 ingredient Marzipan.