Happy Hausfrau Series: Lagan-nu-Custard

14 Jan

Greetings from the home of the happy hausfrau! Don those aprons and follow me into the kitchen, chop chop.

Starting November and lasting all the way through February is the season for Parsi weddings and navjotes. The highlight of these events that host anywhere between several hundred to a few thousand guests, is the sit-down, four-course meal, served on banana leaves and rounded off with our recipe for today–lagan-nu-custard, which simply means ‘wedding custard’. A Parsi wedding is a not-too-frequent occurrence, and many a gourmand attempts to wheedle an invite, openly citing the cuisine as their reason for doing so. Now, whether you’re invited or not, you can make authentic lagan-nu-custard in your own kitchen!

First, the colony of characters:

colony ni gang

Starting from the left, top row: Mr. Makhania, Coomi Condensed Milk, Darabshaw Doodhwala, Vinifer Vanillawali, Safed Khansaab

Starting from left, bottom row: Ms. Skinny Badaam, Messrs. Edulji Eeda, Eski Elchee, Jerbai Jaiphal

Sigh. You need their passport names, don’t you?

Oh alright.

Here we go:  Butter (just enough to grease the baking dish), condensed milk, full fat milk (you can even use low-fat, like I did)-half gallon/1.89 liters, vanilla essence, white sugar, sliced almonds and/or pistachios, 5 eggs, powdered cardamom, powdered nutmeg.

Now, pour the milk into a large saucepan and bring to a boil. Like so:

dairy queen

Switch/ pull off the heat.  Next, open the can of condensed milk and get down on your knees.


For what we are about to receive

Let us be truly grateful.

And for what we are about to do

Turn the world momentarily blind.

Cue finger-to-lid-to-mouth technique.

Pretend you didn’t just read that.



Turn off/remove from the heat and pour Coomi in. I once had a neighbor with that name. She married a man from Herzegovina and adopted his unpronounceable last name. Don’t you love how I’m so generous with other people’s lives?

Moving on….


Dunk 300 gms of soogar into the saucepan.

Soogar is swit and I’m a twit.

Give it all a big stir and turn the heat on. You can pretend you’re Gloria Estefan while doing this next step.

stir the heat around

Turn it up, turn it up, not upside down

Turn it up, turn it up, not upside down

Stir the heat around

Got to make the custard

Stir it round and round

Love to stir it

Love to stir it….

*waits for you to finish waggling rear end*

Now mi amigos, if the milk is slightly thicker and ivory in color, pull it off the stove and let it cool. And get to work greasing a baking dish with a stick of butter.


Like so. Ignore the chef’s desperate need for a manicure. She’s like this only.

Next, whack each of the eeda into a bowl….

edulji eedaVegetarians don’t look!!! Oops. Too late. 😳

5There were five in the bed

And the little one said

Move over, roll over!

And then there were four in the bed.

You can take the teacher out of school, but you canna take the school out of the teacher, no ma’am!

whack! biff! thwack!Beat the eggs and beat ’em good.

Once frothy, pour into the cooled milk (or the milk into the egg dish, whichever is larger)…


And add the final touches to your piece de resistance…

viniferVanilla essence, 1 tsp. That hand model should be sued.


Powdered cardamom, 1/2 teaspoon.  Or edited out of the frame.


Powdered nutmeg, 1/2 teaspoon. Or made to wear gloves.



Now get rowdy and beat it all up again.


If you’re OCD like someone I know, shudder at the splatter.

If you aren’t, proceed to the next step.


Add sliced/slivered almonds to the mixture and pour it all into a baking dish.

unbakedEet veel luke like thees.

Then, get ready to say your goodbyes.


There, there. Here’s a hanky. It’ll be back soon. In 45 minutes, to be precise. All golden brown and tanned at 350 degrees.


And voila! Cool and chill in the refrigerator overnight. Serve cold the next day.

And remember, before your guests gather to devour, call out a resounding “JAMVA CHALO JI!!”

Enjoy. 😀

(Pictures courtesy the Happy Hausfrau’s direct beneficiary, a.k.a. the resident photographer, a.k.a. the Boy)

22 Responses to “Happy Hausfrau Series: Lagan-nu-Custard”

  1. Hemisha Dsilva January 15, 2013 at 3:54 am #

    This is just too good. Laugh n learn at the same time. Weekend par banavas!

  2. R January 15, 2013 at 5:29 am #

    Yumm. This is one recipe I was waiting for. The last pics reminds me of my two years spent in Pune and the multiple Irani restaurants that were frequent, quite often for the custard. Soonly soon, I shall be making this. Thank you, OJ 🙂

  3. R January 15, 2013 at 5:29 am #

    were frequented*

  4. hAAthi January 15, 2013 at 5:55 am #

    Super duper happy yappy to see this here. Now I wonder if I should try this on my own, lest I dont pull it off and ruin all memories of the best lagan nu custard Ive ever had at a friends home in Bombay.. It was like taking a bite of heaven, and never coming back down..
    Sigh. Thank you for sharing this!

  5. sukanya January 15, 2013 at 6:45 am #

    you got me all excited OJ! Thanks for sharing this.

  6. Serendipity January 15, 2013 at 10:07 am #

    now im craving this!! 🙂
    will try it out though – could you make and post a dhansak recipe one day? :):)
    pretty please!

    And happy new year! love and hugs!

  7. Dancing Fingers Singing Keypad January 15, 2013 at 10:41 am #

    I have sadly, never had the chance to taste this desert but it looks absolutely delicious. Thank you for sharing this! Will try it out for sure.

  8. Dancing Fingers Singing Keypad January 15, 2013 at 10:45 am #

    A small request/suggestion…could you please include a handy printable or concise version of recipes which lists the ingredients followed by preparation instructions one below the other. Just makes it convenient to store/save and refer to later on.
    Thank you for sharing this recipe, once again!

  9. MomWithaDot January 15, 2013 at 12:26 pm #

    This post is totally, Live Laugh Love!
    Shall try it sometime on unsuspecting guests 🙂 BTW, nowadays I’m totally into substituting ingredients. Can I sub Eggs with Egg Whites? Sugar with brown sugar …..?

  10. mim January 16, 2013 at 8:46 am #

    much obliged to the boy.

    i knew i’d be smiling like a tanjore painting character after i read this post…

    foresight, for once, was 20 20.

    i am an adoring and eager fan of the hausfrau series even if you chopped coriander and tossed in a caption

  11. Aunty G. January 16, 2013 at 9:20 am #

    Lagan-nu-custar (without the d)
    Is how it’s said — usually
    But OJ’s succinct unction
    Makes it a grand function
    Now we await further details about Coomi!

  12. Orange Jammies January 16, 2013 at 2:11 pm #

    Hemisha: Banavje! And tell me how it turned out!

    R: Ooooh, aren’t those cafes good? Did you ever go to Vahishta? Best cheese sandwich EVER!

    hAAthi: 😆 It’s too easy to muck up! Go for it.

    sukanya: Pleasure, hon. 🙂

    Serendipity: Hey you! Happy New Year! Putting up a dhansak recipe wouldn’t really be fair because not everyone has access to the special masala I use. 😦

    DFSK: How about making it hands-on, experiential learning instead? 😛

    MomWithaDot: Sure! As long as you substitute “Lagan-nu-custard” with “MomWithaDot’s Mish-mash”. 😉

    mim: And here I am, actually making an effort. 🙄

    Aunty G: My Granny said “custer” too
    I used to laugh ’til I was blue
    It brought back memories
    Of her yummy specialties
    And made me miss her anew

  13. Pallavi January 17, 2013 at 3:23 am #

    Thank you, OJ! This one makes me drool! Do you this can be done in a regular (not convection) microwave? If not, I’ll probably have to go get a mini-oven… one too many baking stories floating around, and although I normally hate cooking, I want to try baking sometime.

  14. DewdropDream January 17, 2013 at 7:04 am #

    Now that’s how you know a true food-lover. They love it so much that they send it off on holiday to come back all golden brown and with a tan 😉

  15. dipali55 January 18, 2013 at 12:45 am #


  16. Orange Jammies January 21, 2013 at 12:10 pm #

    Pallavi: I believe you can do it if your microwave has a “grill” setting. I’ve seen my mum do it, but only on that particular setting. Give it a shot!

    DewdropDream: I love you for this comment. 😆

    dipali55: Try it sometime!

  17. Meera February 28, 2013 at 5:55 pm #

    Ooooh, that looks delectable. Have to try it, will try it soon (Spring break, maybe when the daughter’s home and needs pampering) Thanks in advance!!

  18. Meera March 19, 2013 at 9:31 pm #

    Edited to Add: Made it, was much loved by all. Not sure what the original should taste like, so have nothing to compare it to, but as a dessert, it hit all the right spots.

  19. Dancing Fingers Singing Keypad March 20, 2013 at 9:30 am #

    Just wanted to mention that I had tried this recipe and it turned out great. Thanks again, for sharing it! 🙂

  20. Orange Jammies March 20, 2013 at 12:30 pm #

    Meera: Thanks so much for the feedback. Glad everyone liked it. 🙂

    DFSK: Yay! You guys are amazing.

  21. prachidharap December 29, 2013 at 10:23 am #

    Hahaha.. 😀 i would never forget d recipe.. and now I wont need to ask my lone parsi friend to get married again just so i can get to eat the ‘lagan-nu- custard’.. Thanks 😀


  1. Happy Hausfrau Series: Key Lime Tart | Wisdom Wears Neon Pyjamas - July 11, 2013

    […] dish should look like this. If you’ve used the finger-to-mouth technique I shared with you in this post. This step is […]

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