How to make Lagan Nu Custard - Parsi style cooked custard.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Milk (दूध), Eggs (अंडे)

Cuisine : Parsi

Course : Desserts

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Lagan Nu Custard Recipe Card

Lagan Nu Custard

Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

For more recipes related to Lagan Nu Custard checkout Kesari Indrayani, Coconut Bread Pudding, Coconut Custard, Chennar Payesh . You can also find more Desserts recipes like Panchamrutham, Chocolate Dipped Strawberries, Beer Ice Cream, Jello Pudding.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Lagan Nu Custard Recipe

  • Milk 3 cups

  • Eggs 1/2 cup

  • Sugar 3 tablespoons

  • Green cardamom powder 1/4 teaspoon

  • Nutmeg powder a pinch

  • Eggs 5

  • Vanilla essence 1 teaspoon

  • Charoli/chironji 2 tablespoons

  • Almonds,slivered 10

  • Raisins 1 tablespoon


Step 1

Heat milk in a thick-bottomed pan and bring to a boil. Reduce heat, add condensed milk and sugar and simmer for fifteen to twenty minutes till milk is thick and creamy, stirring continuously.

Step 2

Add green cardamom powder and nutmeg powder and mix. Take it off the heat, transfer into a bowl and set aside to cool a bit. Preheat oven to 200ºC. Put some water in the baking tray.

Step 3

Break the eggs into another bowl, add vanilla essence and whisk. Add charoli, almonds and raisins to the milk and mix. Add the eggs and mix well. Pour into individual bowls or ramekins. Cover them with lids or aluminium foil and place them in the baking tray. Bake for forty five to fifty minutes or till set. Serve warm.