Trini Parsad

This is the second recipe for Divali. The first was Halwa. Parsad is another favorite around Divali. I like it as well. It is normally made with flour (sometimes flour and a little cream of wheat). It is feasible with flour, considering the amount of sharing families do during this occasion. However, I prefer cream of wheat because it is tastier (and frankly, nutritionally better), especially if one is guilty of indulging in all those sweets during this time. Yes, there are more sweets. I can't post all today, I don't have the time. Maybe, in time I will get the chance do so.

PARSAD

794 g (1 box) of cream of wheat
2 tins (410ml, about 1 1/2 cups) evaporated milk
2 tins condense milk
1 cup sugar
2 cups ghee (clarified butter) or butter
2 tsp. elychee (cardamon)
3 1/4 cups water
4 oz raisins
2 oz. almonds (optional)
20 cherries (optional)

In a deep sauce pan, add water, 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.
Stir continuously.

In another deep and heavy saucepan melt the butter on a low flame.

Add the cream of wheat and cook until it feels light.

Add the milk mixture to the cream of wheat gradually.
Mix in well, until all the liquid is absorbed.

Continue stirring until the liquid is absorbed
and the the cream of wheat gets thick and creamy.

This may take about 15 minutes.

Add the raisins when the cream of wheat is thick and creamy. Continue stirring.

Continue mixing the cream of wheat with the raisins, etc.

When the right consistency is achieved, turn off the fire.
Remove the parsad from pot and place into another bowl to cool.

Parsad is ready to be serve. This recipe will yield approximately 30 servings.

Well, that's it for this recipe. Again, Happy Divali to all Hindus.

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