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