How to make a traditional Parsi lagan nu custard at home
Literally translating to ‘wedding custard’, this mouth-watering dessert recipe is traditionally prepared for Parsi wedding feasts
You can call Lagan nu Custard the Parsi rendition of the classic crème caramel. Made with easily-available pantry ingredients, like milk, sugar and eggs, this dessert is a staple at Parsi weddings, and its name literally translates to ‘wedding custard’. Here’s how you can make it at home to end your meal on a sweet note.
1l full cream milk1/4 whole nutmeg5 green cardamom1/2 tsp vanilla essence3 eggs200gm sugar30ml rose water20 almonds1 tbsp Buchanania lanzan (Charoli)
1. Boil milk and sugar till the milk is reduced to the half of its quantity.
2. Add grated quarter of the nutmeg, and 10 almonds blanched and slivered. Add vanilla essence to the milk and mix well. Once done, keep it aside to cool down. Meanwhile, preheat the oven at 180 degrees and grease a baking tray using butter.
3. Next, take a bowl and beat the eggs. Add the beaten eggs to the reduced milk mixture.
4. Pour this mixture in the greased baking tray, sprinkle the remaining nuts over it and place it in the oven for 30 minutes or till the top turns brown. Use a skewer/ toothpick to check if the custard is baked properly. If it comes out clean, it means the custard is done.
5. Take out the custard from the oven and let it cool down. Transfer it to a serving plate and decorate it with the chopped nuts. Slice the custard and serve warm.
Recipe doesn’t show how many eggs you have to mix for custard..
3 eggs it’s in the recipe
It’s 3 eggs
When do you add the Rose Water…
Can this be done with oven
On gas. Please guide