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The Hirshon Parsi Lagan Nu Wedding Custard - લગ્ન કસ્ટાર્ડ

The Hirshon Parsi Lagan Nu Wedding Custard – લગ્ન કસ્ટાર્ડ

  • Total Time: 0 hours


Units Scale
  • 4 1/4 cups (1 liter) full-fat milk, preferably from a Jersey cow
  • 150 g sugar
  • 100 g light brown sugar (TFD change, original used regular sugar only)
  • 50 ml condensed milk
  • 4 eggs, beaten (TFD prefers duck eggs, but regular chicken eggs are just fine)
  • 6 green cardamoms, seeds removed from husks and powdered in a spice grinder
  • 1/4 tsp. freshly-grated nutmeg
  • 1 Tbsp. rose water (TFD endorses Cortas brand)
  • 1 tsp. vanilla paste (TFD change, original called for extract)
  • ***
  • Garnish with 2 Tbsp. chopped cashews (TFD change – slivered almonds are traditional)


  1. Boil the whole milk with sugars – reduce to half the quantity and cool. Add the rest of the ingredients (except the nuts) and mix well and pour it into a pyrex dish large enough for it to rise.
  2. Bake in an oven at 180 C / 350 F for 45 minutes to an hour until the top is brown. Cool completely at room temperature and refrigerate several hours or overnight, serve it cold, garnished with the nuts.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes