Lagan Nu Custard Recipe - Custard cooked in parsi style.

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Main Ingredients : Milk, Condensed milk

Cuisine : Parsi

Course : Desserts

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.

Lagan Nu Custard Recipe - How to make Lagan Nu Custard

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Milk 5 cups

  • Condensed milk 1 cup

  • Sugar 1/4 cup

  • Butter for greasing

  • Eggs whisked 5

  • Nutmeg powder a pinch

  • Green cardamom powder 1/4 teaspoon

  • Vanilla essence a few drops

  • Sunflower seeds (charoli/chironji) 4 tablespoons

Method

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

Take off the heat and set aside to cool. Preheat oven to 180ºC. Grease an eight-inch square baking dish with butter. Transfer the milk into a large bowl, add the whisked eggs, nutmeg powder, green cardamom powder, vanilla essence and stir gently.

Step 3

Transfer this mixture into the greased baking dish and bake in the preheated oven at 180ºC for fifteen to twenty minutes or till a light golden crust is formed. Sprinkle charoli and bake the custard for a minute more.

Step 4

Remove from the oven, cool and refrigerate. Serve chilled.

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