Some desserts are delicious enough to make you recall the sweet memories of family functions with the very first bite. This special Parsi Lagan Nu custard is one of them. Often addressed as ‘custar’ by the Parsi people, this is an iconic wedding dessert cherished for its signature rich and creamy texture. It is also served during Navroz, the Parsi New Year celebrations. While the dessert carries quite a fancy status, the recipe relies on simplicity. If you are planning to try this at home, here’s all one needs to know about the Parsi sweet delight.
Lagan Nu Custard, as far as desserts are concerned, is more than a dessert. It is an integral part of Parsi culture. Traditionally served at weddings (hence the title 'Lagan,' which means wedding), this rich, spiced custard topped with shreds of almonds, pistachios, and charoli infuses a feeling of comfort and happiness into any event. It's the sort of dessert that reminds you of sitting at your grandmother's dinner table, enveloped in the warmth of family and the sound of laughter from loved ones. If you're willing to prepare this traditional dessert like a professional, follow this recipe along with top hacks that will leave your custard simply irresistible.
For this classic Parsi custard recipe, full-fat milk is essential as it lends the signature richness and the delicious creamy texture. With the high fat content, it also brings in a firm texture that defines the traditional Parsi wedding dessert. For the ultimate creamy, rich, and firm consistency, full-fat milk is non-negotiable
When it comes to Lagan Nu Custard, condensed milk has quite a few roles to play. While the creamy, sweet adds an extra dose of sweetness to the custard, the thick, condensed texture also helps cut down the cooking time.
The subtle spicy aroma of nutmeg and cardamom always elevates the taste and flavor profile of this dessert. While cardamom carries a floral note of sweetness, nutmeg is all about a warm, earthy aroma.
In a big saucepan, heat the milk and boil it down to around half of its volume. Add sugar, cardamom, and nutmeg and stir until the sugar has dissolved.
Whisk the eggs smooth in a separate bowl. Incorporate fresh cream and vanilla extract, mixing gently. Add the cooled milk mixture gradually to the egg mixture while stirring continuously. Add the slivered almonds, pistachios, and charoli.
Preheat the oven to 200°C. Grease a baking dish with butter and add the custard mixture. Bake for 30-35 minutes until the top is golden, and a skewer inserted into the center comes out clean. Let the custard come to room temperature first before placing it in the fridge to chill.
Whisking eggs too vigorously incorporates air, which can make the custard rise unevenly and crack as it cools. Instead, treat the eggs with care to keep the custard smooth and luscious.
To avoid curdling, this technique is often considered ideal for the Lagan Nu custard. To do this correctly, make sure the custard dish is placed inside a larger pan filled with hot water. This ensures slow, even, and gentle cooking, which leads to a silky-smooth texture.
Once baked, allow the custard to cool in the oven with the door open. This slow cooling allows it to set beautifully, so every slice remains intact.
While making Lagan Nu custard, it often gets curdled owing to reasons like overcooking or cooking at very high temperatures. Both reasons cause the eggs to scramble and the fats to separate. If the custard gets curdled, the only way to fix it is by emulsifying the mixture again using a blender and a strainer.
Several reasons cause a watery custard. From insufficient reduction of the milk and improper ratio of eggs to liquid, to baking at a low temperature for too short a time and using cold eggs, all of these can contribute to a runny consistency.
Traditionally, this Parsi delicacy is best served chilled as the low temperature helps to maintain the firm yet creamy texture. The chilled version also accentuates the caramelized notes better. However, one can also try serving the warm version as well to explore the softer, spoonable consistency.
Being an egg-based recipe, the traditional custard has a comparatively shorter shelf life. However, if refrigerated properly in an airtight container, it lasts up to one week. Once it cools completely, it is not recommended to keep it at room temperature any longer.