Lagan nu Custard
A rich Parsi dessert , generally served for weddings and special occasions.
lightly beaten (substitute with egg replacer, mix it according to package instructions)
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.
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Parsi Cuisine with Dhanshaak
Parsi Lagan ka Keema