Parsad is another favorite around Divali. Parsad made of cream of wheat makes this Divali indulgence nutritionally worthwhile. Parsad is a popular dessert that is often enjoyed during the festival of Diwali. It is a sweet dish made from cream of wheat, and it is a nutritional delight. Parsad is made by mixing cream of wheat with ghee, sugar, milk, and cardamom, and it is often garnished with nuts and raisins.
Parsad is not only delicious but also nutritious. Cream of wheat is a good source of carbohydrates, and it provides the body with energy. Ghee, which is a type of clarified butter used in Parsad, contains healthy fats that help to boost brain function and protect the body against disease. Additionally, cardamom, which is often used as a spice in Parsad, has antioxidant properties and can help to improve digestion. Overall, Parsad is a sweet treat that is not only enjoyable but also beneficial for the body.
Course: Desserts
Cuisine: East Indian
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
Instructions
- 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.
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Recipe © Simply Trini Cooking. All rights reserved.
Trini Parsad (Cream of Wheat)
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
Instructions
- 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.
