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Lagan nu Custard

Parsi Delight – Lagan nu Custard

lagan nu custard
Lagan nu Custard

Parsi Wedding Story

Now, a Parsi wedding is no quiet ceremony. It is known to be an event much celebrated; a lavish affair and a Parsi delight altogether. The ceremony takes place with mirth and laughter in front of guests, or an Anjoman (assembly) that is arranged to bear witness to the special event.

A Parsi wedding greatly relies on the religious texts and a host of rituals are carried out during the duration of the wedding ceremony. Both the bride and the groom receive presents and after all the rituals are carried out, the priest and the bridegroom recite prayers from the Avesta and the couple is blessed for a happy and healthy life.

But, how can one not talk about the great Parsi wedding feast﹘ which is a lucullan thing in itself ﹘ while talking about a Parsi wedding? The traditional Parsi wedding feast comprises at least six to eight courses (yeah, that’s right!). Each course might have one or many choices but it largely depends on the banquet budget.

Lagan nu Custard
Lagan nu Custard

Lagan nu Custard (Wedding Custard)

Lagan nu Custard or, Wedding Custard, is a Parsi wedding delicacy﹘ as the name might already suggest ﹘, a mouth-watering, toothsome dessert that melts inside your mouth the very instant you have it. A must for every Parsi wedding, it is usually served in the last course, which varies from the sixth to the eight depending on the number of courses in the wedding feast.

Here’s how to savour this Parsi delicacy at home:

Lagan nu Custard (Wedding Custard)

Serves 20-24

1.5 L milk
300 ml tin condensed milk
4 tbsp sugar
2 tbsp sugar to caramelize
6 eggs
1½ tsp
Vanilla essence
3 oz  almonds, blanched and chopped
3 oz pistachios, blanched and chopped
1½ tsp cardamom powder


Boil the milk and 4 tbsp/50 g sugar in a pan on medium about 15 minutes.
Now add the condensed milk.
In a separate pan burn 2 tbsp/30 g sugar on a slow fire to a brown color indicating it is caramelized.
When the sugar is brown, add in the milk and stir till dissolved.
Take the mixture off the stove and let it cool.
Now beat the eggs and add it to the milk with the vanilla essence. Make sure the mixture is cool before adding the eggs.
Pour in an oven-proof dish.
Sprinkle the almonds, pistachios and cardamom on top and bake it in a pre-heated oven at 350ο F/180oC for 90 minutes to 2 hours or till the top is light brown.
Let cool.
Refrigerate before serving.

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