On Parsi New Year, city chefs share classic Parsi dessert recipes for you to ace at home
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This year, Parsi New Year — also commonly known as Navroz — will be celebrated on August 16. Marking the commencement of a new year according to the Parsi calendar, the auspicious occasion involves a day of feasting on traditional Parsi fare with the whole family. Popularised by Parsi and Irani cafes, Parsi cuisine has been a staple of Mumbai for decades now. For those who want to try their hand at some tempting Parsi desserts, city chefs have shared two classic recipes for you to celebrate at home.
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Mawa Cake
“The traditional Parsi mawa cake is a classic delicacy made famous by the Parsi and Irani bakeries. This cake is an absolute favourite because it is very light, moist and flavourful. I distinctly remember how the cake tasted the very first time I had it at a Parsi bakery. Even today, I would love to make time to go have a bite of a mawa cake with my tea or as a wonderful dessert after my meal”, says Rajat Sachdeva , pastry chef, Sofitel Mumbai BKC.
Ingredients
Mawa/ Khoya 250 gm
Cream Cheese125 gm
Whole Egg 5 no
Castor Sugar 180 gm
Almond Powder 125 gm
Saffron few sprigs
Rose Water 10 ml
Sugar 500 gm
Water 500 ml
Method
1. Mix the mawa/khoya, cream cheese, and sugar together.
2. Add the eggs one by one and make the mixture smooth.
3. Finally, fold in the saffron and almond powder.
4. Refrigerate the batter for a couple of hours and then put in the desired baking dish.
5. Bake at 170 degree Celsius for about 20 to 25 minutes.
6. Once baked, soak with rose syrup and serve with a smile.
Lagan Nu Custard
“Our Lagan Nu Custard is as classic as can be and a quintessential dessert to savour on Parsi New Year”, says Yajush Malik, chef and owner of Mahalaxmi-based Gallops.
Ingredients
Sugar 400grams
Milk 1.6 Litre
Eggs 4 no
Rose water 50 ml
Nutmeg One pinch
Charloi(chironji) 45 gm
Method
1. Heat the milk and bring it to a boil.
2. Add the sugar and cook on a slow flame for 45 mins until it turns brown.
3. Preheat the oven to 160 degrees.
4. Crack the eggs in a bowl and add a little of the hot milk about 1/4th cup at a time and whisk well, be careful not to add too much milk at once or the eggs will cook and curdle.
5. Once all the milk and eggs are incorporated, add the rose water and nutmeg.
6. Pour into a baking tray about 4 inches high.
7. Sprinkle charoli on top.
8. Bake at 150 degrees for 1 hour or until a skewer comes out clean.
Also Read: Navroz Mubarak: What makes the embroidered Parsi gara unique?
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