PARSI FESTIVE RECIPE

Dezin Fanibanda, the owner of DM Korner, recommends these recipes for a feast.

PARSI LAGAN NU CUSTARD

You can call Lagan nu Custard the Parsi classic crème caramel. Made with easily available pantry
ingredients, like milk, sugar and eggs, this dessert is a staple at Parsi weddings, and its name literally
translates to ‘LAGAN NU CUSTARD’.

This is a popular pudding made for festivals and weddings.

Total Time: 40 mins Prep Time: 20 mins Cook Time: 40 mins Servings: 06 Cuisine: Parsi
Diet Non-vegetarian Meal: Dessert

Ingredients:

1litre full cream milk
1/4 whole nutmeg
5 green cardamoms
1/2 tsp vanilla essence
3 eggs
200gm sugar
1 tspn rose water
10 almonds
1 tbsp Charoli

Garnishing
10 Almonds (sliced or flaked)
1 tspn fine chopped walnuts
1 tspn fine sliced pistachios

Method

Add sugar to the milk. Boil till the milk is reduced to the half of its quantity.
Add grated ¼ nutmeg, 10 almonds blanched and sliced, rose water and vanilla essence to the milk and mix well. Once done, keep it aside to cool down. Meanwhile, preheat the oven at 180 degrees and grease a baking tray using butter.
Next, beat the eggs in a bowl. Add the beaten eggs to the reduced milk mixture.
Pour this mixture in the greased baking tray, sprinkle the remaining nuts over it and place it in the oven
for 30 minutes or till the top turns brown. Use a skewer/ toothpick to check if the custard is baked
properly. If it comes out clean, it means the custard is done.
Take out the custard from the oven and let it cool down. Transfer it to a serving plate and decorate it with the chopped nuts. Slice the custard and serve warm/Chilled.

Patraa Ni Macchi

This Parsi fish delicacy is best made using a whole pomfret or its fillets.

Cooking Time in minutes
Preparation Time: 20
Cook Time: 25
Total Time: 45

Ingredients (Serves 2)

Marinate the pomfret for 30 mints with 1/2 tsp. red chili powder, 1/2 tsp turmeric powder and 1/2
tsp. DMK-Parsi Sambhar Masala powder, 1/2 tsp. DMK-Parsi Dhana Jeeru powder and juice
of 1 lemon.
For Green Paste:
1 Cup Coriander Leaves
5-7 Cloves of Garlic
1 Lemon Juice
1/2 Cup Fresh Grated Coconut
1/2 Cup Mint Leaves
4-6 Green Chilies
2 Tsp. Salt
1-2 Banana Leaves for Wrapping

Directions

01: In a food processor that does grinding and mixing add all the ingredients along with coconut. Grind the mixture to achieve the desired chutney texture. Sift the chutney to a bowl and refrigerate. Store till it is well-settled.
02: In a heavy bottom vessel, add one or two cup of waters, cover with a strainer and close the lid. Let the water come to a boil and then turn the flame to medium.

03. Spread the chutney on a banana leaf, and place the fish on the chutney-costed part of the leaf . Wrap the fish in the leaf and secure it tightly with a thread. Put the wrapped fish in a steamer. Steam for 4-6 minutes on.each side. Best served hot.

Patraa Ni Machhi is typically served in Parsi wedding or Navjote with Mutton Pulao and
Dhanshak Daal.