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Mazipan is a traditional nutty sweet dish with rose water as flavouring. The soaked cashews are made into a paste and then cooked with egg whites, rose water and castor sugar.
- Soak cashwes for 30 minutes grind to a paste after cleaning
- Use the egg white and minimum amount of rose water to make a paste
- In a brass vessel mix the cashew paste with the sugar
- Stir on a slow flame for 45 minutes now check if the dough has reached hard ball stage
- Remove the dough on a greased platter
- After cooling add food colour and essance and shape as desired
This recipe was contributed by Eulaliar on 24 May 2003
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