Malido, a wheat flour based pudding that is served up at most Parsi religious occasions. The traditional recipe takes hours to make. Luckily, this shortcut version yields a delicious result too!
Mithu Monu (Sweet treats)
Made with just ghee and jaggery, these simple lollypops have stood the test of time. A rare treat my parents and grandparents both remember enjoying.
Recipe contributed by Good Parsi Wife The Good Parsi Wife is a full time mother, full time foodie and part time Engineer living in Western Australia. In her spare time (does that even exist!?) you can usually find her in the kitchen experimenting for her family and social media followers, or singing and dancing around…
An experiment involving a swiss braided bread and a Parsi Kopra Pak filling that turned out to be a tasty success!
A Parsi version of the popular 1970s pineapple cake, this one is an heirloom recipe that’s been tweaked to become a bit more healthy and a lot more tasty.
Saffron Peda’s are a key component of the Parsi Besna and Paglaru ceremonies for Parsi children. Here’s how you can make a gluten free version at home.
Ghau nu Doodh (Wheat Milk Extract) is a protein laden superfood had over the years by Parsis. In its traditional form as a jelly it can be quite unpalatable for kids and hence here’s a unique Ghau nu Doodh Custard which packs in nutrition while being super tasty.
Parsis have a deep love for their eedu and they have even managed to create a “Pak’’ of the same. With the revered egg being healthy once again, isn’t it perhaps the perfect time to revive the once loved Eeda Pak?
Much more delicious than it’s carrot counterpart, the Dodhi no Murambo is a classic Parsi dessert that’s perfect in winters but yummy to eat even throughout the year. Try making it in your kitchen today – only takes about an hour.
A deliciously creamy cheesecake made with hung curd instead of cream cheese that will remind you of the Parsi classic, Mithoo Dahi with every bite you take.