Navroze Mubarak! To celebrate the Parsi New Year, we bring a lovely recipe from the cookbook of Firdosh, chef of Firdy’s Parsi Bhonu.
Firdosh reveals his formula to make the iconic Parsi dessert, Lagan nu Custard. Besides festive occasions, Lagan nu Custard is often found in Parsi homes as a Sunday treat for the family.
Explains Firdosh, “I’ve got this recipe from my grandmother’s cookbook, which I got from my mother. The addition of the condensed milk makes the custard extra creamy. My friends claim that this version is the finest among the ones they’ve tasted.”
Time: 1 hour 20 minutes
- 1 litre Milk
- 100 grams Sugar
- 50ml Condensed Milk
- 3 Eggs
- ¼ teaspoon Cardamom Powder
- ¼ teaspoon Nutmeg Powder
- 50 grams Rusk Powder
- 1 teaspoon Vanilla Essence
Steps to cook
- Bring the milk to a boil and keep it on simmer.
- Add sugar, nutmeg, cardamom and rusk powder while stirring continuously. Ensure that there are no lumps. Cook till the mixture thickens to the consistency of a sauce.
- Remove from the flame, add the condensed milk and let it cool.
- Once cooled, add the vanilla essence.
- Beat three eggs into the mixture and pour into a mould or dish.
- Garnish with dry fruits and bake in an oven at 220oC for 40 minutes, or till the top layer is golden brown.
- Let it cool completely at room temperature, then refrigerate for four to six hours to set.
- Serve chilled.