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.
Lagan nu Custard
A rich Parsi dessert , generally served for weddings and special occasions.
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
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.
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!
Lovely presentation and lovely nail color 😛 That is a scrumptious thali and wonderful naked custard to finish off the meal.
Wow, your eggless Parsi custard looks so creamy and delicious Vaishali. Awesome recipe.
I have baked this lagan nu custard long back and loved it to the core, and that thali picture is tempting me again, delightful dessert.
Stunning presentation and floored looking at the thali..
That’s really a interesting custard recipe without eggs, looks so creamy.BTW love those nail color 🙂
Guru gayathri is one stop solution for every eggless doubts. This must have tasted awesome!!
Looks creamy and sinful.. Eggless version is always a hit!!
Lovely presentation.. and amazing dessert.
Oh Wow! What a spread and love this dessert. You always amaze me with your lovely spreads and keep me wondering how do you manage it.
What a spread and that too all veggie…. that definitely would even confuse any Parsi as to how you’ve managed a whole thali without eggs, fish or meat. Delicious dessert.
Omg Vaishalli! Your nail paint… More than the recipe, I’m enthralled to look at your hands 😀
Must say , the lavished spread also stole all my attention.
awesome meal there vaishali! none can beat you with thali presentation!!
Lagan custard sounds amazing! looks delicious too!!
Lagan custard sounds amazing!! The thali is also beautiful.