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.
A Trini Parsad Recipe
794 g (1 box) of cream of wheat
2 tins (410ml, about 1½ cups) evaporated milk
2 tins condense milk
1 cup sugar
2 cups ghee (clarified butter) or butter
2 teaspoons elychee (cardamon)
3¼ cups water
4 ounces raisins
2 ounces 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.
Trini Parsad (Cream of Wheat)
- 794 g 1 box of cream of wheat
- 2 tins 410ml, about 1 ½ cups evaporated milk
- 2 tins condense milk
- 1 cup sugar
- 2 cups ghee clarified butter or butter
- 2 tsp. elychee cardamon
- 3 ¼ cups water
- 4 oz raisins
- 2 oz. almonds optional
- 20 cherries optional
- In a deep sauce pan, add 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.
- 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 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. When the right consistency is achieved, turn off the fire. Remove the parsad from pot and place into another bowl to cool.
It could be a little difficult on your arms because of the constant turning but I don't know about the bending of the pot spoon. It did not happen with us.
hi Felix, i notice you put water in the ingredients, but didn't mention it in the method..... when should it be added?
Hi Dora, thanks for noticing, you have a keen eye. I made the changes. It is to be added to the milk mixture.
9 years later, and this is still my go-to recipe for Parsad. I appreciate the work you put into this website Felix. Thank you again. God bless
I tried the recipe and it came out very nice. I feel it might need more milk/water though, because all my liquids were soaked up before it ever reached 'thick and creamy' consistency. I ended up adding more water.. and some very well experienced 'parsad' lovers picked up on it...lol. But it was all good. The creaminess from the condensed milk and teh raisins and the almonds made up for it with sheer yumminess... 🙂 thank you! 🙂
You can try it. I don't see much of a problem. If it turns out well please leave a comment I could really do a gluten free version of this recipe later on.
Hi, I have allergies to wheat can I try cream of rice (or rice flour) instead? 🙂 I used to love this parsad as a girl but I recently developed this allergy and there's nothing I can do about it. 🙁 Please advise. 🙂
Recipe looks nice, I like the pictures I will make some
Hi, I tried this recipe for prasad and it came out perfect. My family enjoyed it; thank you very much for helping me out for Divali! Continue with the great work and may you always be blessed.
You're very welcome Nicki anytime 🙂
Allo Felix, quick question for you. There are many types of cream of wheat such as "Instant" and "2 1/2 minute" types etc. What type did your box of cream of wheat say it is please?
I used instant cream of wheat. Thanks for asking.
I thought that Parsad is made of flour, I made it one time, many years ago with flour and now ai am seeing this a different will it tast as good as the flour parsad.?
There are two versions of Parsad. The site has both types.
Excuse my mistakes in my first questioning..It should read: I thought that Parsad is made of flour, I made it once many years ago with flour and now I am seeing this in a different way. But will it taste as good as the flour Parsad?
Hi, so I made parsad for the very first time today and this recipe was excellent. The steps were very easy to follow and the taste was absolutely delicious! Everyone loved it! Thank you so much! Keep up the good work.
Thank you Nelini, do come again. 🙂