Add Ginger And Cardamom For The Most Aromatic Parsad

Traditionally eaten from a brown paper bag, parsad is a favourite of many. Made with either cream of wheat or flour, it is usually served along with other sweets at the end of puja. The dessert is perfumed by aromatics like ginger and cardamom and can either have raisins and nuts mixed in or served on the side.

PARSAD

Yields: 15 Servings

Total Time: 1 hr 15 mins

INGREDIENTS

• 1 pound vegetable ghee 
• 3 pounds flour 
• 1 pound sugar 
• 2 cans evaporated milk 
• 1 can condensed milk 
• 1 tablespoon grated ginger 
• 1 5 gram-pack elaichi or cardamom 
• 2 cups water

DIRECTIONS

1. In a small pot on medium heat, bring water, sugar and ginger to a boil. Then, lower heat and simmer.
2. Stir in evaporated and condensed milk to the sugar-ginger mixture. Remaining on low heat, bring to a boil and then, turn off the stove.
3. Heat your parsad pot or, a heavy, large, metal pot on medium heat. Add ghee and let melt.
4. While stirring, gradually add flour.Stir until flour is light-brown and feels light.
5. Add cardamom and keep stirring for 10 minutes.
6. While vigourously turning, pour in milk mixture. Keep mixing until most liquid evaporates and the parsad feels light but thick. Then, turn off stove and let the parsad cool.
7. Serve with fruit. Enjoy!

About Post Author

Sandra Sookdeo

Sandra has been cooking recipes learned from her mother, Ruth, and her family. These recipes have been handed through generations over the years. Sandra continues to pass down her and her mother’s traditional cooking methods and recipes to her daughters.

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