“I love Parsad. When I was a child, around Divali time I would look forward to neighbours sharing Parsad or my mum making her own. Parsad can be made from flour, cream of wheat or a mixture of both. I personally prefer the cream of wheat version and this is how I remember my mother making it when I was young.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix sugar and evaporated in a pan, bring to a boil and set aside.
  2. Heat the ghee in a frying pan. Add the cream of wheat and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir to ensure even browning.
  3. Stir in raisins.
  4. Add sugar/milk slowly (it should still be hot/warm and it may sputter).
  5. Stir rapidly to prevent lump formation.
  6. Cook over medium heat until the milk gets completely absorbed.
  7. Serve immediately and garnish with almonds, walnuts or raisins if desired.
  8. It will become firm as it cools. But it still tastes great. I like to eat it when cooled.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: