Easy Recipes of Persian desserts from the Indian Parsi Kitchens

The Parsi community in India has some of the sweetest, wholesome, and homely desserts out there, with dairy staking a large claim in almost every dessert. Mawa is a constant feature in many desserts and we have recipes for two such desserts – Mawa ni boi and the famous Parsi Mawa cake too! We also have a simple no-bake custard a staple at Parsi celebrations, that you must try and serve to your guests.

1. Lagan nu Custard

(Makes 8 servings)

Ingredients

• 5 eggs
• 1 liter milk
• 150 ml condensed milk
• 300 gm sugar
• ½ tsp cardamom pods, pulverized
• 1 tsp vanilla extract
• ½ tsp nutmeg powder
• Almonds, blanched and sliced

Ingredients

1. Take a big saucepan, and pour milk in it. Bring it to a boil, on medium heat, and once it starts bubbling, add the sugar and condensed milk.
2. Bring down the heat and let it simmer for 15 minutes until the sugar dissolves. Once the sugar assimilates, turn the heat off and let it cool down.
3. Take a bowl, crack the eggs into it, and whisk, then add the cardamom powder, nutmeg, and vanilla extract and whisk again to mix.
4. Once the milk has cooled, pour the egg mixture into it and whisk to combine.
5. Grease a baking dish or eight single-serve ramekins with oil or butter, then pour the egg-milk liquid into the dish or ramekins.
6. Preheat the oven to 220°C, and once it's preheated, put the dish into the oven. If using ramekins, arrange them on an ovenproof sheet to make it easier.
7. Bake for 35-40 minutes for the top or tops to turn golden brown.
8. Switch off the oven, sprinkle the sliced almonds, and keep them in the oven for some time.
9. Refrigerate the custard or custards overnight for 6 hours at least to set well.

2. Mawa Ni Boi

(Makes 15 pieces)

Ingredients

• 500 gm fresh Mawa
• 300 gm powdered sugar
• 1 tsp cardamom powder
• A few drops of food coloring
• 40 gm crushed almonds, pistachios (crushed)
• A small fish-shaped mold

Instructions

1. In a nonstick pan, cook the Mava on low heat, stirring constantly until it starts to take the shape of a lump, without drying out too much.
2. Remove from heat, add the food coloring of choice, if you’re using, and the cardamom powder and mix.
3. Once the Mawa has cooled to room temperature, add sugar, and ¾ of the nuts, and mix well.
4. Sprinkle a work surface with some icing sugar, transfer the Mawa to it, and knead well.
5. Take the molds and sprinkle icing sugar inside them, followed by some nuts, and press the Mawa into the mold of the Boi.
6. Check if you can pry out the fish-shaped Mawa, if not, refrigerate for 1-2 hours, till well set, then demold prying it out using a knife.
7. Repeat until the Mawa is used up, then arrange each Boi on a baking tray or box, and refrigerate until ready to serve.

3. Parsi Mawa Cake

(Serves 6)

Ingredients

• 155 gm all-purpose flour
• ½ tsp baking powder
• ¼ tsp cardamom powder
• A pinch of salt
• 100 gm mawa
• 85 gm unsalted butter, room temperature
• 200 gm sugar
• 2 eggs, room temperature
• 90 ml milk
• Almonds and pistachios, for topping cake batter

Instructions

1. Preheat the oven to 180°C, then generously grease a 7-inch cake pan and set aside.
2. Sift flour, baking powder, salt, and cardamom powder into a bowl and set aside.
3. Take another bowl, and using an electric hand mixer, whisk the crumbled mawa, butter, and sugar on medium to high speed, until creamy and fluffy. This takes around four to five minutes.
4. Add one egg to the bowl, mix, and repeat until you have a smooth mixture.
5. Divide the flour mix into three parts as well as the milk. Start with the flour and alternate the two, mixing in between, until you have a smooth and pourable batter.
6. Transfer the batter to the cake pan prepared earlier and smoothen the top. Then sprinkle the chopped nuts on top. You can also add a little cardamom powder for more flavor.
7. Put the cake pan into the preheated oven and bake for 1 hour, with a toothpick inserted in the center of the cake coming out clean.
8. Once done, take out the cake from the oven. Let it cool down and serve it alongside tea.