Parsi cuisine has always been a delightful enigma, encapsulating an array of flavours that can tantalise any palate. Its desserts, in particular, have a beguiling charm that extends beyond their sweet allure. They are a testament to the community's rich culture and history, each carrying stories of tradition and kinship within its folds. Exploring these sinful delights is about savouring their sumptuous taste and immersing oneself in an age-old Parsi legacy while celebrating the New Year.

Lagan Nu Custard: The star of Parsi weddings

The first stop on our dessert journey is the Lagan Nu Custard. This dessert is a divine amalgamation, a staple at Parsi weddings (Lagan means 'wedding' in Gujarati). You can prepare it using the Godrej Jersey range of full cream milk, eggs, nutmeg, and sugar. Its creamy texture and a subtle hint of nutmeg create an irresistible medley that leaves you yearning for more.

Dar Ni Pori: A sweet flatbread fantasy

Next is Dar Ni Pori, a sweet flatbread filled with lentils and dry fruits. This dessert combines contrasting elements in perfect harmony - the softness of the lentils complements the crunchiness of dry fruits beautifully, while just the right amount of spice balances the sweetness. It consists of a flaky pastry filled with lentils, dry fruits, sugar, and fragrant spices like cardamom and saffron.

The irresistible Mawa Ni Boi

No discussion about Parsi desserts would be complete without mentioning the iconic Mawa Ni Boi. It's made with khoya (milk solids) and garnished with pistachios, silver varq and almonds. This sweet treat is a beloved fixture at numerous Parsi festivities and celebrations. The rich texture and flavour are wrapped in a fish-shaped delight symbolising good luck and fertility.

The mouth-watering Malido

This decadent Parsi dessert is prepared from coarsely ground wheat flour cooked in Godrej Jersey cow ghee and jaggery (unrefined sugar). A traditional Parsi pudding, it is flavoured with nutmeg and dry fruits. This sweet delight holds religious significance during the prayer ceremonies and Jashans. Malido embodies an enduring tradition that thrives on blending diverse influences to create something uniquely delicious.\

The heavenly Ravo

Ravo is a scrumptious Parsi dessert prepared by cooking semolina (sooji) in Godrej Jersey full cream milk and sugar until it reaches a thick, creamy consistency. It's then flavoured with aromatic spices like nutmeg or cardamom, garnished with dry fruits like almonds or pistachios, and served warm. It is particularly enjoyed during auspicious occasions like Navroz or birthdays.

The tempting Kummas cake

A traditional and heavenly sweet treat, Kummas is a fragrant, saffron-infused, yoghurt-based almond cake. You can use Godrej Jersey rich curd to revive Parsi flavours in the best way possible. The versatility is hard to beat since it can be baked in any shape and size, whether long, small or round. They're often served alongside 'choi' or tea in Parsi households as an indulgent delight.

The indulgent Sagan Ni Sev

This quintessential Parsi dessert is made from roasting vermicelli (wheat-based) and topped with a range of nuts like raisins, cashews, and almonds. The nutty and crunchy texture of Sagan Ni Sev complements the rich aroma of rose water, cardamom and nutmeg. It's a dish made on special occasions in Parsi households and served with 'Mithoo dahi' or sweetened curd.

 Do you have any favourite Parsi desserts? Let us know in the comments.