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Parsi Custard Recipe (Lagan Nu)

This Parsi custard, Lagan Nu is typically served at weddings. It's a sophisticated sub-continent dessert that brings together the best of English and South Asian flavors.
5 from 1 vote
Prep Time 45 mins
Cook Time 1 min
Total Time 1 hr 45 mins
Course Dessert
Cuisine Indian, Pakistani Cuisine, Parsi Cuisine
Servings 8 people


  • 4 cups whole milk
  • 1 cup condensed milk
  • ½ cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • 2 cardamom seeds removed and ground
  • 1 tablespoon blanched slivered almonds (optional)
  • 1 tablespoon pistachios roughly chopped (optional)
  • 1 tablespoon cashews roughly chopped (optional)
  • 1 tablespoon raisins optional


  • Pre-heat oven to 300°F (150°C). Grease a square baking dish (roughly 8 x 6-inch) with butter or ghee.
  • Bring milk to boil in a stockpot. Lower heat and stir in condensed milk and sugar. Keep stirring on low heat for 15 minutes until the mixture thickens. Remove any milk residue with a slotted spoon. Remove from heat and let it cool for roughly 10 to 15 minutes until it becomes tepid.
  • In the meantime, in a large bowl whisk the eggs, vanilla extract, nutmeg and ground cardamom till foamy.
  • Once the milk is lukewarm, slowly stir in the egg mixture. Pour the custard into the baking dish and bake in the oven for roughly 1 hour until the custard is set.
  • Allow to cool and place in the fridge for at least 2 hours.
  • Top with nuts and raisins (if using) before serving.
Keyword dairy