By Akshara
August 15, 2026
Lagan nu custard is the crowning glory of any traditional Parsi wedding or Navroz feast. Traditionally baked slowly in an oven, this rich and creamy dessert can be effortlessly recreated in an air fryer for a much quicker turnaround. Made with reduced milk, eggs, sweet condensed milk, and fragrant spices like nutmeg and cardamom, this modern method yields a perfectly caramelised top with a smooth, wobbly centre. It captures all the nostalgic flavours of the classic dish in a fraction of the time, making it an ideal sweet ending for your celebration.
2 cups full fat milk 1/2 cup sweetened condensed milk 3 large eggs 1/4 teaspoon cardamom powder 1/4 teaspoon freshly grated nutmeg 1 teaspoon vanilla extract 2 tablespoons mixed chopped nuts (almonds and pistachios) 1 teaspoon butter for greasing
Boil the full fat milk in a saucepan over medium heat until it reduces slightly, then stir in the sweetened condensed milk and allow the liquid to cool to room temperature.
Whisk the eggs thoroughly in a separate mixing bowl, then gently fold them into the cooled milk mixture along with the cardamom powder, freshly grated nutmeg, and vanilla extract.
Grease an air fryer safe baking dish or individual ramekins with butter and pour the sweet custard batter in, scattering half the chopped nuts over the top.
Air fry at 160C for fifteen to twenty minutes until the top develops a deep golden brown crust and the centre is just set, then chill in the refrigerator before garnishing with the remaining nuts and serving.