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Parsee Custard & Sweet Saffron Rice




Parsee Custard 




900 ml milk

60g castor sugar

5 eggs 

1 tablespoon ground almonds

1 tablespoon rose water 

pinch nutmeg and cardamom powder




Boil the milk and sugar together on a low heat till quantity is reduced to halt. 


Allow to cool a little and gradually add 3 whole eggs plus 2 egg yolks. well beaten together. 


Add the almonds and rose water. 


Pour the custard into a dish and sprinkle with nutmeg and cardamom powders. 


Pre-heat the oven to 2000 C (4000 F)


Place dish in a pan of hot water , and bake for 45 

minutes to 1 hour till the custard is set. This sweet is eaten at Parsee weddings. 



Sweet Saffron Rice 


This rich dessert is the Indian equivalent of English creamed rice.



30g almonds 

30g raisins 

1/2 teaspoon saffron strands 

2 tablespoons hot milk 

45 g ghee 

250g parboiled rice

1/4 teaspoon salt

3 cardamoms

1 inch stick cinnamon 

8 tablespoons cold milk

4 tablespoons sugar

2 tablespoons sugar 

2 tablespoons thick cream 

30g walnuts (shelled)



Blanch, slice and toast the almonds. Clean and fry the raisins. Toast the saffron strands, crumble them and soak in the hot milk.

Heat the ghee. Add the rice, salt spices and fry for 3 minutes. 

Add the cold mild and sugar4 and cook , covered, till the rice is fully cooked. Now add the cream and sprinkle with the saffron mild. Cover and  cook for a minute. 

Remove to a hot serving dish, sprinkle with almond slices, walnuts and raisings and serve. 




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