Parsi Lagan Nu Custard Recipe
An Elegant Parsi Wedding Dessert
Introduction:
Parsi Lagan Nu Custard is a delectable, traditional dessert that holds a special place in Parsi weddings. This rich, aromatic custard is flavored with fragrant cardamom and nutmeg, offering a delightful blend of warmth and sweetness. It is typically prepared for celebrations, but it can also bring a festive touch to your everyday meals. With a smooth, velvety texture and a golden-brown top, Parsi Lagan Nu Custard is an indulgent treat that perfectly wraps up a festive meal.
This custard is often paired with savory dishes such as Amrood Ni Kari (guava curry) and Phulka (Indian flatbread), making it a classic ending to a Parsi feast. If you’re looking for a rich, creamy dessert with a comforting aroma, Parsi Lagan Nu Custard is an ideal choice to impress your guests or simply treat yourself.
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Whole Eggs | 5 |
| Milk | 1 liter (more if required) |
| Condensed Milk | 150 ml |
| Sugar | 300 grams (adjust to taste) |
| Cardamom (Elaichi) Pods/Seeds | 1/2 teaspoon, pounded |
| Vanilla Extract | 1 teaspoon |
| Nutmeg Powder | 1/2 teaspoon |
| Whole Almonds (Badam), blanched | A handful, slivered |
Preparation Time: 10 minutes
Cook Time: 80 minutes
Serves: 6-8 servings
Allergen Information:
This recipe contains eggs and milk, making it unsuitable for those with allergies to dairy or eggs. It is not recommended for individuals following a vegan or dairy-free diet. Almonds are used for garnishing, so those with nut allergies should avoid this dessert or substitute the almonds with a suitable alternative.
Dietary Preferences:
- Eggetarian – Suitable for those who include eggs in their diet.
- Vegetarian – Contains dairy and eggs, but no meat or seafood.
- Gluten-Free – The ingredients listed are naturally gluten-free, making it a great option for individuals with gluten sensitivity or those on a gluten-free diet.
Instructions:
-
Prepare the Milk Mixture:
Begin by boiling the milk in a large saucepan over medium heat. Once the milk reaches a boil, add the sugar and condensed milk. Stir the mixture to dissolve the sugar completely. Reduce the heat and let the mixture simmer gently for an additional 15 minutes. Stir occasionally to prevent the milk from sticking to the bottom of the pan. Once done, remove the saucepan from the heat and allow the milk mixture to cool down to room temperature. -
Whisk the Eggs and Spices:
While the milk mixture is cooling, crack the eggs into a separate bowl. Add the powdered cardamom, nutmeg powder, and vanilla extract. Use a whisk to lightly beat the mixture until well combined. Be careful not to overbeat the eggs. -
Combine the Mixtures:
Once the milk has cooled to room temperature, slowly add the egg mixture to the milk, stirring continuously to ensure the eggs do not scramble. The milk must not be hot, as this will cause the eggs to cook unevenly. -
Prepare the Baking Dish:
Lightly grease a baking dish or individual ramekins with a little oil or butter. Pour the custard mixture into the prepared dish, ensuring it is evenly distributed. -
Bake the Custard:
Preheat the oven to 220°C (428°F) for about 10 minutes. Place the baking dish in the oven and bake for approximately 40 minutes, or until the top of the custard turns golden brown. You may notice the custard setting with a slightly wobbly center, which is perfectly fine. -
Garnish with Almonds:
Once the custard is baked, remove the dish from the oven. Spread the slivered almonds evenly over the top of the custard. Place the baking dish back into the turned-off oven, which is still warm, for an additional 10 minutes. This will allow the almonds to toast gently and the custard to finish setting. -
Cool and Refrigerate:
After the almonds have toasted and the custard has set, remove the dish from the oven. Let it cool at room temperature for a few minutes before transferring it to the refrigerator. Chill the custard for 6-8 hours or overnight for the best results. The longer it sets, the better the texture becomes, allowing the flavors to meld together beautifully. -
Serve and Enjoy:
Once fully chilled, slice the custard into squares or serve it in individual ramekins. This custard pairs wonderfully with a variety of Indian meals, especially Amrood Ni Kari and fresh Phulka. Enjoy the rich, creamy texture and aromatic spices that make this dessert truly special.
Conclusion:
Parsi Lagan Nu Custard is more than just a dessert – it is a piece of cultural history, steeped in tradition and festivity. The blend of milk, condensed milk, sugar, and aromatic spices creates a rich, indulgent treat that is sure to be a crowd-pleaser. Whether you’re preparing it for a Parsi wedding, a special gathering, or just because you love the comforting taste of custard, this recipe offers a unique experience that brings warmth and sweetness to the table.
Serve this beautiful dessert with love and enjoy a taste of Parsi culinary heritage. With its smooth texture, aromatic spices, and delicate almond topping, Parsi Lagan Nu Custard is a dessert that will remain in your heart and memory long after the last spoonful has been enjoyed.
