Cream of Wheat 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. "
Original is 2 servings
Ingredients
Nutritional
- 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.
Tips
No special items needed.
1 Reviews
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