Parsad with cream of wheat recipe
Parsad or prasad is a special East Indian dish made for Hindu ceremonies. It is made with ghee (or clarified butter), flour, milk, sugar, spices like cardamom and ginger and sometimes cream of wheat.
Servings: 1 pound
Ingredients
- 5 oz ghee
- 3 bay leaves
- 8 oz flour
- 5 oz cream of wheat
- 2 oz raisins
- 6 oz sugar
- 3 oz full cream milk powder
- 1 pack cardamom (11 g)
- 1 oz ginger
- 6 cups water (4 cups for syrup; 2 cups for milk)
Instructions
Prep
- Wash and dry the bay leaves and raisins.
- Sift the flour.
- Peel and grate the ginger (remove strands).
- Grind the cardamom until fine. Sift to remove large pieces.
- Mix the full cream milk powder with 2 cups of water. Whisk fully. Strain to remove lumps.
Paag
- Place a small pot on low heat.
- Add 4 cups of water.
- Stir in sugar, grated ginger and ground cardamom.
- Simmer on low heat until needed (20 minutes or so).
Parsad
- Place a large, heavy pot on medium heat.
- Leave to heat up (10 minutes).
- Add ghee and allow it to melt (2 - 3 minutes).
- Add dried bay leaves.
- Allow the leaves to fry (2 - 3 minutes).
- Remove the leaves.
- Turn the heat to high.
- Add all of the flour.
- Stir continuously to incorporate (preferably with a sturdy wooden utensil like a dabla).
- Continue to stir for 5 minutes.
- Reduce heat to low.
- Cook for 10 to 15 minutes, stir continuously (until the flour slurry develops a light brown color).
- Add cream of wheat.
- Stir for 2 minutes.
- Add raisins and incorporate.
- Set the heat to high.
- Add half of the paag, all of the milk and the remainder of the paag.
- Stir until the liquid has boiled off leaving a crumbly flour parsad (mixing will be harder since the parsad becomes thick and heavy).
- Remove from heat.
- Transfer to a large bowl to cool.
- Break up large clumps before serving.
