We are in the second week of BM # 81 and for the second day under Anniversary Theme I have Lagan nu Custard . This is a Parsi dessert and I made it for Mega BM under the Protein Rich theme . The name Lagan nu Custard comes from the word Lagan, meaning wedding. This custard is one of the mandatory sweets served during a Parsi wedding.

 

The custard is actually loaded with eggs , and to make it Eggless seemed impossible . I had to call our guru Gayathri . She converted it into a Eggless version . I was not sure how it would taste but trust me it was absolutely fantastic. Since I used semolina , it tasted a little like the sooji halwa , but definitely a hit . One can add nuts to the custard, but I left it plain and simple.

Lagan nu Custard

Ingredients

4 cups  milk
1 tbsp semolina
1 /2 cup sugar
4 tbsp condensed milk
4 large eggs, lightly beaten (substitute with egg replacer, mix it according to package instructions)
1 tsp vanilla essence
1 tbsp butter
1 tsp cardamom powder
Few candied cherries

Method

Bring milk to boil in heavy-bottomed saucepan set over high heat.
Add semolina and sugar. Reduce heat to medium and cook 30 minutes till mixture thickens, stirring frequently.
Add condensed milk and cook 2 minutes. Keep aside and cool to room temperature.
Add egg substitute, stirring continuously, along with vanilla.
Preheat oven to 350 deg F.
Divide the custard into individual ramekins. Place them in water filled tray.
Evenly sprinkle cardamom and place a candied cherry in the centre .
Cover with foil and bake for 3/4 hour until set.


Print Recipe
Lagan nu Custard
A rich Parsi dessert , generally served for weddings and special occasions.
Course Dessert
Cuisine Indian Cuisine
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Dessert
Cuisine Indian Cuisine
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Bring milk to boil in heavy-bottomed saucepan set over high heat.
  2. Add semolina and sugar. Reduce heat to medium and cook 30 minutes till mixture thickens, stirring frequently.
  3. Add condensed milk and cook 2 minutes. Keep aside and cool to room temperature.
  4. Add egg substitute, stirring continuously, along with vanilla.
  5. Preheat oven to 350 deg F.
  6. Divide the custard into individual ramekins. Place them in water filled tray.
  7. Evenly sprinkle cardamom and place a candied cherry in the centre .
  8. Cover with foil and bake for 3/4 hour until set.

14 thoughts on “Parsi Lagan nu Custard”

  1. Gosh, Vaishali, when you had mentioned Gayathri, I thought you called up some Parsi guru..ahahahh…this is indeed a lovely dessert and because I didn’t want the hassle of converting this dish, I dropped the idea…very good one!

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