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.
So now I have a choice of which one I want to make, but it is going to be a fight to the finish; I can't make up my mind...You know what? I think I will just have to make both when I'm ready: it's too hard to resist parsad.
By the way remember I spoke about the little bags we got? Well, coming to think of it, that parsad may never have reached home and far less the fridge because I would be nibbling on that parsad while on my way home too right after the barfi :-D.
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 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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