Parsi Custard

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INGREDIENTS

Milk 5 pints
Eggs 6
Milk cooked into khoya 3 pints
Egg yolks 1 dozen
Sugar 8 oz or to taste
Ground cardamoms 1 coffee spoon
Almonds pistachios 4 oz
Nutmeg ground 1 coffee spoon
Pumpkin or chironji (melon) seed 4 oz
Vanilla essence 2 tsp

METHOD

1. Boil the milk, adding sugar, till half its original quantity remains.
2. Grind the almonds and pistachios very fine and blanch chironji seeds.
3. Mix the khoya and almonds paste into the milk.
4. Beat all the eggs and egg yolks and stir into the milk mixture.
5. Add cardamom and nutmeg powder and vanilla essence.
6. Pour into a greased baking dish, garnish with chironji seeds and bake for 1/2 hour till done and the seeds turn dark brown.
7. When cold, chill. Alternatively.

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Parsi Custard

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