Navroz or the Parsi New Year comes twice in a year, because there are different calendars used within the Parsi community. Usually, according to the Kadmi calendar, the New year occurs on the spring equinox, around 21 March. The Shahenshahi calendar, followed by some Parsis, suggests that Navroz falls on 15 August. Even though there are different dates observed for this important date in the community, it is celebrated with a lot of festivities, traditional rituals, and delicious feasts. Desserts are a mainstay on every feast table, so we have to introduce you to some of the popular items that everyone enjoys. Parsi desserts are an amalgamation of Persian, Indian, and even British and Portuguese influences, which is why they are so unique and delicious. Just follow these Quick Dessert Recipes to make them yourself.
Lagan Nu Custard
Ingredients:
- 1.6 ltr milk
- 400 gm granulated sugar
- 4 eggs
- 50 ml rose water
- 1/8 tsp ground nutmeg
- 45 chironji
Instructions:
- Heat all of the milk in a heavy bottomed pan, then bring it to a gentle boil.
- Add milk to the milk, and cook it over low heat for about 45 minutes. Stir it occasionally so it doesn't stick to the bottom of the pan.
- Over the course of 45 minutes, the milk should thicken and turn golden in colour, then take it off heat.
- Meanwhile, preheat the oven to 160 C, and beat the eggs in a mixing bowl.
- Temper the eggs with some of the hot milk and whisk vigorously so they don't curdle.
- Then slowly add the rest of the milk along with rose water and nutmeg.
- You can sieve the milk through a fine mesh strainer to remove any traces of curdled milk before transferring it into a greased baking tin.
- Sprinkle the chironji over the custard and let it bake in the oven for about an hour at 150 C.
- Once done, let the custard cool down a little before enjoying it.
Dudh Na Puff
Ingredients:
- 480 ml milk
- 120 gm sugar
- A drop of rose essence
Instructions:
- Bring the milk to a boil, then add the sugar. Boil for 5 more minutes, then take it off heat.
- Transfer the milk into a glass bowl, and let it come down to room temperature.
- Then cover and let it chill overnight.
- The next day, you can add a drop of rose essence to the milk, then whisk it using an electric hand mixer or a regular whisk until frothy.
- Spoon the froth into a glass and serve.
Sagan Ni Sev
Ingredients:
- 125 gm vermicelli
- 80 gm granulated sugar (adjust to taste)
- 2 tbsp ghee
- ¼ tsp ground green cardamom
- A pinch of nutmeg
- ½ tsp vanilla essence
- ½ tsp rose essence
- 10 pieces blanched and sliced almonds
- 10 pieces raisins
Instructions:
- First fry the almonds and raisins in some ghee, and set them aside once golden and fragrant.
- In the same pan, roast the vermicelli until it changes colour. Then add just enough water to cover the noodles, cover with a lid, and cook.
- Once the vermicelli soaks up most of the water, add the sugar, all the spices, and mix well. Mix thoroughly to incorporate the sugar completely.
- When the sugar is completely mixed, take the pan off heat and add the vanilla and rose essence.
- Then add the fried almonds and raisins, give it a good mix and enjoy. This dish is usually eaten in the mornings along with some curd.
Doodh Pak
Ingredients:
- 1.4 ltr milk
- 60 gm raw rice
- 240 gm granulated sugar
- Pinch of saffron
- 1 tsp ground green cardamom
- 2 tbsp chopped pistachios
- 2 tbsp chopped almonds
Instructions:
- Put the raw rice in the food processor until you get broken rice bits.
- Then boil it along with milk and sugar, then reduce the flame and let this mixture simmer so it can thicken and become creamy.
- Once you get the consistency you desire, take it off heat and add the cardamom powder and saffron.
- Let it cool down, and as that happens it will thicken more too.
- Garnish with chopped pistachios and almonds, and serve in a decorative bowl or glass.