How to make Lagan Nu Custard- Sk Khazana -

A must at every Parsi wedding, it is flavourful and full of nuts

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk (दूध), Condensed milk (कन्डेंस्ड मिल्क)

Cuisine : Parsi

Course : Desserts

For more recipes related to Lagan Nu Custard- Sk Khazana checkout Kesari Indrayani, Rabri, Coconut Bread Pudding, Coconut Custard . You can also find more Desserts recipes like Ice Cream Cake Malay Bot Cher Kahav (Malai Ki Khubani With Kahwa) Date and Walnut Wontons Gooey Brownie

Lagan Nu Custard- Sk Khazana

Lagan Nu Custard- Sk Khazana Recipe Card


Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Lagan Nu Custard- Sk Khazana Recipe

  • Milk 2 cups

  • Condensed milk 1/2 cup

  • Sugar 1/8 cup

  • Eggs 2

  • Nutmeg powder a pinch

  • Green cardamom powder 1/4 teaspoon

  • Vanilla essence 1 teaspoon

  • Pistachios blanched, peeled and slivered 8-10

  • Almonds blanched, peeled and slivered 8-10

  • Chironji 2 teaspoons


Step 1

Preheat the oven to 180˚C.

Step 2

Boil milk in a non-stick pan. Add condensed milk and sugar and mix well. Cook till the mixture thickens slightly. Take the pan off the heat and let the mixture cool down.

Step 3

Break in the eggs in a bowl and whisk well. Strain the eggs through a strainer into another bowl. Add nutmeg powder, green cardamom powder and vanilla essence. Add the prepared milk mixture and mix well.

Step 4

Transfer the mixture into a baking dish, keep the dish in the preheated oven and bake for 15-20 minutes. Take the baking dish out of the oven and sprinkle pistachios, almonds and chironji.

Step 5

Place the baking dish back in the oven and bake till completely set. Take the dish out of the oven and keep aside to cool completely.

Step 6

Cut into squares, place them on serving plates and serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.