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Recipe for :

Lagan Nu Custard - Wedding Custard

This recipe is published with the permission of Manju Malhi from her book 'India with Passion'.

Renowned for her simple, homely approach to Indian cooking, Manju has quickly become one of our favourite home cooks since the publication of her first book, 'Brit Spice', in 2002. Manju beat hundreds of contestants to secure a guest cookery slot on BBC2's Food and Drink, and has since presented her own televison show for Taste called Simply Indian. Manju developed her passion for Indain cooking from watching her parents cook as a child, and refined her skills while studying in Bombay for four years.

If you would like to know more about the latest book, 'India with Passion', <click here>

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The Parsee community is confined mostly to the states of Maharashtra and Gujarat. Their festivals are quiet affairs compared to those of other communities in India, and opulence is only demonstrated through the associated feasts, which would include dishes such as patra ni machchi (fish steamed in a banana leaf), margi nu farcha (fried chicken), sali boti (lamb in a sweet and sour sauce sprinkled with potato crisps or thin straws), mawa ni boi (milk dessert laced with nuts), and lagan nu custard.


155g (5 1/2 oz) caster sugar
710 ml (25 f1 oz) full-fat milk
3 medium eggs
1 tsp vanilla essence
1 tsp rose water or kewra (optional)
8 green cardamoms, seeds only, crushed
1/4 tsp freshly grated nutmeg
15 unblanched almonds, sliced
whipped cream, to serve


  • In a heavy-based pan, dissolve the sugar in the milk, stirring occasionally, then simmer for half an hour on a low heat until the mixture has reduced by almost half. Leave to cool.
  • Preheat the oven to 180C / 350F / gas mark 4.
  • In a bowl, whisk the eggs with the vanilla essence, rose water or kewra, if using, cardamoms, and nutmeg. Add to the cooled milk mixture and stir.
  • Pour into a 15cm (6 inch) flan dish, sprinkle the almonds on top, and bake for 40 minutes or until the top is golden brown.
  • Remove from the oven and leave to cool.
  • Refrigerate for at least 40 minutes. Slice and serve with whipped cream.

Serves 4

Manju Malhi
Recipe from India with Passion

©Manju Malhi 2004