Dish 360°: Lagan nu custard

Asha’s Restaurants chef Bobby Retnakumar tells us how to make Parsi dish lagan nu custard




400 g Millac High Stability Dairy Cream (see p.43)

1 slice bread

3 eggs

130g sugar

10g vanilla essence

1g cinnamon powder

15g pistachio nuts


400g creamy thick yogurt

100g Millac High Stability Dairy Cream

170g honey (local if available)

5g ground cardamom

1g saffron thread

4g rosewater

50g pistachio sliced


50g sliced whole almond

100g sugar


20g raspberry

20g blueberry

30g pistachio nuts

30g raspberry coulis


To make shrikhand ice cream: Place yogurt and honey in a bowl and mix thoroughly. Using a mortar and pestle grind the saffron threads into a powder. Add cardamom and, using the pestle, you grind together with the saffron powder.

Add the rosewater and work with the pestle until the powders are distributed evenly in the liquid. Pour this liquid into the yogurt and cream and stir until well mixed. Refrigerate for at least two hours to ensure that it is completely chilled.

Following your ice cream maker’s instructions, churn the yogurt until well frozen and then add the chopped pistachios. Transfer into a container and place in your freezer to ripen for about four hours and then serve. If freezing longer, transfer the yogurt to the refrigerator about an hour before serving to soften.

To make custard: Mix in a blender the cream, sugar, eggs, bread slice, cinnamon and vanilla essence. Put in baking dish considering 60g per portion and top with pistachios. Bake at 1400C for 30 minutes. The top should be golden. This custard can be made ahead and refrigerated for a week.

To make almond chikki: Caramelise sugar mix in the almond and cardamom powder, roll in between parchment paper to get a thin sheet of crunch caramel nut.

Serve baked custard with shrikhand ice cream, berries & almond chikki.

At Asha’s Kitchen we take pride in carefully sourcing each ingredient that goes into our dishes. Millac High Stability Dairy Whipping Cream really stood out due to its high stability and yield. I would personally recommend Millac High Stability Dairy Cream to any Indian restaurant for use in butter chicken dishes, makhani and desserts.

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