A Trini Parsad Recipe
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)
Mix in well, until all the liquid is absorbed.
Remove the parsad from pot and place into another bowl to cool.
Well, that’s it for this recipe. Again, Happy Divali to all Hindus.