Lagan nu Custard


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. So here is the recipe:

Tameta Par Eedu


  • Bread slices 4
  • Eggs 4
  • Green cardamom powder 1/2 teaspoon
  • Nutmeg powder a pinch
  • Vanilla essence 1 teaspoon
  • Chironji 2 tablespoons
  • Rose syrup 3 tablespoons
  • Condensed milk 1 cup
  • Milk 1/2 cup


  1. Preheat oven at 180°C.
  2. Discard the edges from bread slices and cut into 4 pieces.
  3. Break eggs in a bowl. Add cardamom powder, nutmeg powder, vanilla essence, chironji, rose syrup and condensed milk and whisk well. Add milk and whisk again.
  4. Take a glass baking dish and layer it with few bread pieces. Pour in some prepared egg mixture and repeat the process till all ingredients are used.
  5. Place the dish on a baking tray. Put the baking tray in preheated oven and bake for 25 minutes.
  6. Serve.

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