Cream of Wheat Parsad

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.