Measure all ingredients accurately for perfectly soft and moist marzipan.

Soak cashewnuts in room-temperature water for 30 minutes.
Drain completely using a colander. Remove any loose skin, rinse with fresh water, and wipe dry using a kitchen paper towel.

Add soaked cashewnuts to a blender.
Add sugar, water, and rose water. Blend to a smooth, lump-free paste.

Transfer the paste to a thick, heavy-bottom wide pan.
Cook on low flame for 10–12 minutes, stirring continuously with a wooden spoon.

When the mixture thickens, add salt, almond essence, and vanilla essence.
Perform a check test using a bowl of ice-cold water with ice cubes.

When a small portion dropped into the water forms a soft ball, remove the pan from heat.
Transfer the mixture to a glass tray and spread it out to cool.

As it cools, it will thicken further. Stir occasionally until warm and bearable to touch.
Knead into a soft, smooth, pliable dough.
– If sticky: add a little icing sugar
– If dry: sprinkle a few drops of rose water

Divide the dough into two portions.
Add soft gel colour to one portion only (optional) for visual appeal.
This step is purely for creativity—feel free to get artistic 😃

Arrange marzipans on a tray and allow them to air-dry completely.

Once fully dry, store in an airtight container lined with baking sheet.
This keeps the marzipans dry and fresh until serving—though they usually disappear very fast 😃