Trini Parsad (Cream of Wheat)

2012-10-09
  • Servings : 30
  • Prep Time : 30m
  • Cook Time : 15m
  • Ready In : 50m

Ingredients

  • 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)

Method

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

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.

Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

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Nutritional Info

This information is per serving.

  • Calories

    167.6 kcal
  • Protein

    4.5 g
  • Carbohydrate

    28 g
  • Fat, Total

    2.9 g
  • Saturated Fat

    1.1 g
  • Monounsaturated Fat

    1 g
  • Polyunsaturated Fat

    0.5 g
  • Cholesterol

    4.9 g
  • Dietary Fiber, Total

    1.3 g
  • Sugar, Total

    5.9 g
  • Niacin

    4.9 mg
  • Folate (DFE)

    156 ug
  • Vitamin A (RAE)

    381.6 ug
  • Calcium

    156 mg
  • Iron

    7.8 mg
  • Magnesium

    19 mg
  • Potassium

    118 mg
  • Sodium

    23 mg

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