Tra­di­tion­al­ly eat­en from a brown pa­per bag, parsad is a favourite of many. Made with ei­ther cream of wheat or flour, it is usu­al­ly served along with oth­er sweets at the end of pu­ja. The dessert is per­fumed by aro­mat­ics like gin­ger and car­damom and can ei­ther have raisins and nuts mixed in or served on the side.

IN­GRE­DI­ENTS

1 pound veg­etable ghee

3 pounds flour

1 pound sug­ar

2 cans evap­o­rat­ed milk

1 can con­densed milk

1 ta­ble­spoon grat­ed gin­ger

1 5 gram-pack elaichi or car­damom

2 cups wa­ter

DI­REC­TIONS

1 In a small pot on medi­um heat, bring wa­ter, sug­ar and gin­ger to a boil. Then, low­er heat and sim­mer.

2 Stir in evap­o­rat­ed and con­densed milk to the sug­ar-gin­ger mix­ture. Re­main­ing on low heat, bring to a boil and then, turn off the stove.

3 Heat your parsad pot or, a heavy, large, met­al pot on medi­um heat. Add ghee and let melt.

4 While stir­ring, grad­u­al­ly add flour.Stir un­til flour is light-brown and feels light.

5 Add car­damom and keep stir­ring for 10 min­utes.

6 While vigourous­ly turn­ing, pour in milk mix­ture. Keep mix­ing un­til most liq­uid evap­o­rates and the parsad feels light but thick. Then, turn off stove and let the parsad cool.

7 Serve with fruit. En­joy!