Search
LoginSearchLoginSearchLogin
7 min
12/08/2026
The Parsi New Year is celebrated with many desserts that combine elements of their rich Persian roots and Indian culture. From desserts made with milk to various forms of semolina sweets, each of these foods signifies wealth, hospitality and unity in Parsi culture.
Navroz is a celebration of new beginnings, and this is reflected in the desserts made on that occasion, which employ copious amounts of milk, nuts, dried fruits, and rose, cardamom, saffron, and seasonal ingredients. The food includes a variety of sweet dishes, ranging from Lagan Nu Custard to sweet semolina puddings, vermicelli desserts, sweet yoghurt, pastries, and winter delicacies that have been preserved across generations of Parsi households.
The Zoroastrian philosophy and underlying principle is to regard the New Year as a time for sweetness, kindness, and a grateful heart. Food eaten on this occasion always starts or finishes with something sweet, implying prosperity and positivity. People prepare their traditional home recipes, exchange sweets with loved ones, and invite guests over for a lavish spread.
The most famous dessert in Parsi cuisine is undoubtedly Lagan Nu Custard. Initially made for the wedding supper, it has become intrinsic to any Navroze meal. It is made from milk, sugar, and eggs, and flavoured with cardamom, nutmeg, or rose essence. The dish has a browned upper crust on top of a smooth milk pudding, topped with a great deal of nuts and served chilled.
Ravo is one of the first dishes made on the morning of Navroz. It is made by slowly cooking semolina with milk, ghee, and sugar until the mixture becomes creamier and smoother. It is then garnished with various nuts and raisins. Unlike halwa, Ravo is softer in texture and more pudding-like. Ravo is termed an auspicious dish since it indicates a successful new start for the year.
Another very popular breakfast dish is Sagan Ni Sev. Sagan Ni Sev is sweet vermicelli that is treated as vermicelli roasted lightly and flavoured with cardamom. It is important to note that while preparing Sagan Ni Sev, sugar is added to give it a sweet taste without overwhelming the dish with heavy flavour. It is usually served with Mithu Dahi. In doing so, Sagan Ni Sev is served in balance with Mithu Dahi, thus giving an auspicious start to everyone’s day
Mithu Dahi, which is thicker and richer than regular yoghurt, is flavoured and sweetened with cardamom, nutmeg, and occasionally vanilla. It is served cold and acts as a pleasant balance to heavier festive food, while also being used in breakfast dishes. Mithu Dahi is not eaten by itself during Navroz but is served with ravo or sagan ni sev as part of a combination of dishes specific to the day.
Malido is one of the oldest Parsi sweets, made of crushed whole wheat with plenty of ghee, sugar/jaggery, nuts and dry fruits, and spices. It has been associated with thanksgiving prayers and rituals related to family celebrations. Malido is not necessarily sweet; rather, its flavours come from spices and its texture.
Often likened to a stuffed pastry, Dar Ni Pori features crisp, flaky layers that encase mildly sweet chana dal stuffing, enhanced with cardamom and assorted dried fruits. The combination of buttery pastry and soft lentil filling makes it stand out among other Indian sweets. It is common to find Dar Ni Pori served at weddings, birthdays, and Navroz along with tea.
Doodh Na Puff, one of Mumbai's most interesting seasonal desserts, sees chilled milk being turned into an extremely soft, foamy concoction flavoured with nutmeg and cardamom. The dessert has to be consumed immediately to ensure that the foam does not fall apart, implying that Doodh Na Puff is best enjoyed fresh. Its feather-light texture is in stark contrast to rich desserts on the Navroz table.
Kummas is a delectable, moist almond cake made from ground almonds, semolina, eggs, butter, and aromatic spices. This cake is rich in taste but does not feel heavy, coming with an airy texture and strong nutty flavour. Kummas is not as well-known as Lagan Nu Custard, but still plays a significant role in celebrations and ceremonies due to its simplicity.
Desserts on the Parsi New Year are deeply rooted in the culinary history and recreate ancient recipes that advocate community, generosity, and craftsmanship. The range of desserts includes the exotic Lagan Nu Custard, comforting Ravo, delicate Doodh Na Puff, and traditional Kummas that add to the feast of Navroz.
Lagan Nu Custard is widely celebrated as the most popular dessert on Navroz and is served widely at weddings and in festivities.
