Cream of Wheat Parsad

Prep Time
Cook Time
Ready In

Recipe: #510

October 14, 2011

Categories: Indian,

"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. "

Original is 2 servings


  • Serving Size: 1 (107.8 g)
  • Calories 327.8
  • Total Fat - 20.4 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 18.3 mg
  • Sodium - 264.7 mg
  • Total Carbohydrate - 25.5 g
  • Dietary Fiber - 1.9 g
  • Sugars - 0.7 g
  • Protein - 10.5 g
  • Calcium - 255.7 mg
  • Iron - 6.9 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Mix sugar and evaporated milk in a pan on the stove top over low heat, bring to a boil and set aside.

Step 2

Heat the ghee in a frying pan over medium heat till melted.

Step 3

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.

Step 4

Stir in raisins.

Step 5

Add sugar/milk slowly to cream of wheat mixture (it should still be hot/warm and it may sputter.)

Step 6

Stir rapidly to prevent lump formation.

Step 7

Stir and cook mixture until the milk gets completely absorbed.

Step 8

Serve immediately and garnish with almonds, walnuts or raisins if desired.

Step 9

It will become firm as it cools. But it still tastes great. I like to eat it when cooled.


No special items needed.

1 Reviews

dienia b

Thicker than i normally make it but very tasty


review by:
(24 Nov 2019)

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