Parsad Recipes
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.
Provided by Roxanne J.R.
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 351.6, Fat 19.6, SaturatedFat 11.1, Cholesterol 51.7, Sodium 68.9, Carbohydrate 38, Fiber 1.3, Sugar 14.1, Protein 7.3
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- In a deep sauce pan, add the milks, sugar and elychee. Blend the ingredients well. Cook the liquid over a slow flame for about 15 minutes, until the sugar is melted.
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