Last year I posted parsad made with cream of wheat. This time I decided to post the other popular variation of parsad – flour parsad. I thought I was a cream of wheat parsad convert until I saw how fast and easy flour parsad was to make. And you still get that wonderful smooth sweetness parsad is known for.

A Choice of Parsad

So now I have a choice of which one I want to make, but it is going to be a difficult choice.  Or… you know what? I think I will just have to make both when I’m ready: it’s too hard to resist either parsad.

Now, during Divali, I normally get little bags contains the several Divali sweets, including parsad.  Most times that little bag of parsad never get to reach home, and far less the fridge, because I would be nibbling on that parsad while on my way home too right after the barfi .

Trini Parsad

By the way you ever had day old parsad, cold from the fridge? Man! it is the best way I know of, to really enjoy parsad. Somehow the coldness does something to bring out that milky sweetness of the parsad. Anyway, I’ll be short since I have more to post before Divali celebrations really get on the way today. Here’s flour parsad. Enjoy!

Oh! Don’t be daunted by the amount of pictures: the steps are simple. I just wanted to show a little more detail, so that you will get a vivid picture of what to do.

1 tin evaporated milk 410g
1 1/2 cup sugar
2 tsp elychee ( cardamom)
1 cup raisins
1 tbsp. grated ginger
1/2 lb unsalted butter or ghee
2 cups flour

bring to a boil the milk, sugar, elychee and ginger

set aside

In another pot melt the butter or ghee

Add raisins

after about 2 minutes, add flour and stir continuously

Stir until the mixture achieves a golden brown colour

Pour in the milk and continue stirring …

until it leaves the sides of the pot and looks fluffy in appearance.

See how easy that was? Ok! Next recipe coming soon. Ah gone!

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