Easter Egg

  • 500 gms Cashewnut (Kaju)
  • 500 gms powdered Sugar (Cheeni)
  • 2-4 drops Almond (Badam) Essence
  • 2 Egg Whites
  • As per requirement Fondant Icing

cooking time:

  1. Powder the cashewnuts finely and mix well with the powdered sugar.
  2. Add almond essence and food colouring if required.
  3. Knead into a soft dough with egg whites on a clean surface.
  4. Divide the mixture into portions and form into egg shapes using two large tblsp.
  5. Decorate with fondant icing.
  6. Wrap in cellophane paper.