Parsad

"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."
 
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Ready In:
20mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Mix sugar and evaporated in a pan, bring to a boil and set aside.
  • 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.
  • Stir in raisins.
  • Add sugar/milk slowly (it should still be hot/warm and it may sputter).
  • Stir rapidly to prevent lump formation.
  • Cook over medium heat until the milk gets completely absorbed.
  • Serve immediately and garnish with almonds, walnuts or raisins if desired.
  • It will become firm as it cools. But it still tastes great. I like to eat it when cooled.

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RECIPE SUBMITTED BY

I'm 23 years old and I live in Trinidad. One of the islands in the Caribbean. I love baking and have a major sweet tooth but I am trying to cook more savoury foods and I am enjoying trying new recipes. Recently I have come to love photographing the food I make. Too bad they don't all come out photo worthy, but at least they still taste good! lol <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/SuperBowlSTKR.jpg> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/TeaSuppers-STKR.jpg">
 
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