Lagan Nu Custard for a Navroze Collab
Jamshedi Navroz is one of the three major festivals celebrated in the Parsi Calendar.The term Navroz is derived from the Persian words Nav meaning New and Roz meaning day hence meaning new day of the year. This day falls on the 21 st of March according to the Gregorian Calendar. Also known as the Persian New year, it is celebrated world over by the Iranians and in Indian subcontinent by the Parsi community with lot of zeal and enthusiasm.
Khavanu, Pivanu, Majja ni life ! Eat, Drink and be merry is the Parsi motto and they follow it by ushering the New year with hearty food and celebrations galore. Ravo, Sev, Patrani Machi, Sali Chicken, Chicken Farcha are few of the dishes which is made on this special day.Besides all these delicacies cooking plain rice and Moong dal and serving Falooda, sweet chilled vermicelli flavored with rose essence is a must on this Navroz day.
The Lagan (wedding)Nu Custard is another iconic 🍮 dessert that Parsis are known for and is served in Parsi weddings and festivals. An irresistible, traditional pudding made with everyday ingredients like milk, eggs and sugar and usually served with loads of nuts. This easy to whip up, rich dessert is also served on this auspicious day of Navroz. This is the first time am trying my hands with Parsi cooking and I dedicate it to my dearest friend Parinaaz Marolia of A dollop of that. A bubbly,cheerful, ever smiling, positive soul who can win anyone’s hearts with her beautiful eyes and smile and a very talented Parsi food blogger.People like her do make this world a better place to stay.
On this auspicious day of Navroz myself and two of my blogger friends Sweta of Oriyarasoi and Parinaaz of A dollop of that have collaborated and made some Parsi delicacies.Do check out the mouthwatering Patra Ni Machi and the delectable Mithu Dahi from their blogs too.
- 5 eggs
- 1.5 Lts milk
- 1/3 Tin Condensed Milk (400gm tin)
- 300 Gm sugar (Add less sugar if your condensed milk is sweetened)
- 1/2 Tsp Nutmeg and Cardamom Powder
- A Handful Almonds and Pistachios Sliced
- 1 Tsp vanilla extract
- Boil the milk in a heavy bottomed pan .
- Add the condensed milk and sugar and cook the mixture for nearly 15 minutes on low flame stirring in between to avoid getting burnt.
- Cook till the milk is sticky and ivory in colour and cool the milk.
- Whisk the eggs in a bowl with vanilla extract, cardamom and nutmeg powder until frothy.
- Add the eggs to the cooled milk and mix well.Do not rush this step as the eggs will scramble if it's added to hot milk. So make sure the milk is cooled before adding eggs.
- Pour the mixture into individual ramekins or a baking dish and bake at 200 deg C for 45-50 minutes in a preheated oven.
- Once done garnish with sliced almonds and pistachios and pop it back into the switched off oven for few minutes.
- Chill for few hours and serve.
Adapted from Katy Dalal' s recipe book.
What stunning pics Sas, Navroze Mubarak my dear, thank you for all your sweet words, friends like you are precious treasures. God Bless…. mmmwaahh!!
Aww thanks so much dear…you are worth all that I wrote about you.Navroze Mubarak.
A mithu way to celebrate Navroz. Dessert looks really nice. Did you that even the Ismaili community too celebrate Navroz as their new year too.
Thanks dee..no mayuri dee didn’t know about this..thanks for the information.😊
What a lovely presentation. !!
The dish looks awesome and I can imagine the taste..
Thanks so much Shibani😊
Twenty minutes later, the custard looks almost set. Add the nuts and raisins over the custard and transfer to the middle rack. Bake for another 15–20 min at 200C. The top of the custard should look “set” and not wiggly.