WOW, I was looking for something else and I came across this and my grandmother use to make this but used cinnamon in it when I was growing up in the 1970's, she tells me that she was shown how to make it by an Indian lady who worked in her weaving mill around 1910, I think I am going to have to have a go at making it myself.
There is a very tasty recipie to make easy custard . All you need is 2 eggs , half condensed milk , 2 big cans of rainbow cardomom flavour milk, saffron as per taste. Mix these well and then garnish with chopped pistaa Bake this in an oven for an hour till it's got the prefect custard layer texture and then keep it in room temperature before refrigeration. It's yummy and worth trying
In the lagan nu custard, 2 spoons of ravo can replace condensed milk. A little longer themilk will have to be boiled. 1 liter of milk can take only 2 eggs. No water bath. straight in the oven. My God, the lady made it a tedious job.I make custard nearly every 15 days. Sanjeev bhai, you need to catch some Parsee from Navsari, Nargol, or Udvada to make these dishes. Roshni makes authentic Parsee dishes
Some people have no or very little experience with cooking or from a completely different culture and the ingredients are unfamiliar with the ingredients and it helps them to have a detailed explanation.
