Parsi Custard with Pumpkin Seeds Recipe

Parsi Custard with Pumpkin Seeds Recipe
Photo Credit: https://en.wikipedia.org/wiki/Cucurbita
Parsi Custard with Pumpkin Seeds is a very popular recipe. Learn how to make/prepare Parsi Custard with Pumpkin Seeds by following this easy recipe.
Parsi Custard with Pumpkin Seeds Recipe
Preparation Time 15 Minutes
Cooking Time 20 Minutes
Difficulty Easy
Recipe Type Non Veg.
Ingredients:
  • 3 pints Milk
  • ½ pints Khoya
  • 3 Eggs
  • 3 Egg Yolks
  • 2 oz Almonds
  • 2 oz Pistachios
  • 2 oz Pumpkin seeds (blanched)
  • 1 tsp Vanilla Essence
  • 1/4 tsp ground Cardamoms
  • 1/2 tsp ground Nutmeg
  • Sugar to taste
How to make Parsi Custard with Pumpkin Seeds:
  • Make the paste of almonds and pistachios in a grinder. Mix it with khoya.
  • Boil the milk with sugar until it becomes half of real volume. Add khoya-dryfruit mixture into the milk.
  • Beat all the eggs and egg yolks and combine into the milk-mixture.
  • Mix in the cardamom, nutmeg powder and vanilla essence and transfer it in a buttered baking dish. Sprinkle the pumpkin seeds over it and bake until seeds take a brown color.
  • Remove from the oven and let it come on room temperature.
  • Refrigerate for 1 hr and serve chilled.


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