5 Sinful Parsi Desserts To Indulge In

Indian cuisine sees end number of dishes and also there’s end number of variety. Be it savoury or sweet, there is no dearth of options. Of all the cuisine that we talk about Parsi cuisine happens to see dishes which are combinations of rice with meat, such as lamb, chicken and more. And yes like any other cuisines Parsi households are no different, as they too see a number of desserts when it come to any special day or celebration. Any celebrations calls for some special dishes and during those times each home is smells of the aroma of the warm flavours of sugary confections, cardamon and more.

Interestingly Parsi cuisine sees the influence of English, Portuguese, Gujarati, Goan and Iranian cooking in their flavours. 

1. Mitthoo Dahi

This Parsi dessert holds special place in Parsi household and no auspicious day be it Navroze, birthdays or Navjotes are complete without a bowlful of Sagan (meaning auspious) ni Sev with a dollop of Mithu Dahi on the side. Mithu Dahi or sweet yogurt happens to be a dessert that is made of full fat milk with  sugar, cardamom and nutmeg powder. Adding an extra dash of Vanilla gives that extra punch. It’s thicker, sweeter and creamier than normal dahi/ yougurt. Served chill, this dessert paired either with Sev, Ravo or had just by itself. 

2. Malai na Khaja

This flaky dessert that is sweet and a little messy is common between Bohris and Parsi’s. Food writer Bhicoo Manekshaw, has also written in her book that she believes this dish is similar to baklava and has Iranian roots. This dessert sees a sweetened rose-flavoured cream filling. 

3. Lagan Nu Custard

This dessert tops the list when we think Parsi dessert. This custard is no ordinary as the English version is made of milk, sugar and eggs, but the Parsi's have given it a facelift and have added some rose water, cardamom, nutmeg, chironji, and along with some almonds to it. This rich dessert is a real to the taste buds. 

4. Dudh no Puff

Mostly made during winter this delicious sweet treat is made with fresh milk that is cooled down and then is kept out in open terrace or flat roof overnight. In today’s time fridge is used. It’s best served immediately in the morning. The chilled milk froth is kinda similar to Daulat ki chaat. cardamom and nutmeg is added to this and mostly found in Parsi da Dhaba on the Mumbai–Gujarat Highway during winter. 

5. Dar Ni Pori

Similar to British scone, Parsi’s swear by Dar Ni Pori. This tea time pastry that is crispy, flaky pastry that sees a thick layer of sweetened dal that has been mixed in with a variety of dry fruits can also remind you of its weaker cousin the Puran poli. This complicated dessert can only be made with seasoned hands. Having it slightly warm is real delectable. Served during birthdays and weddings and more, Dar ni Pori trick lies in getting the filling right.