How to make Lagan Nu Custard -
Custard cooked in parsi style.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Milk (दूध), Eggs (अंडे)
Cuisine : Parsi
Course : Desserts
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 Chocolate Flan, Nougat Gulab Jamun Icecream, Creamy Coconut Fruit Tarts, Cookie Muffin.
Lagan Nu Custard Recipe Card
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.
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 5 cups
Eggs 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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
