Parsad

1. 1

   Mix sugar and evaporated in a pan, bring to a boil and set aside.

2. 2

   Heat the ghee in a frying pan. Add the cream of wheat and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir to ensure even browning.

3. 3

   Stir in raisins.

4. 4

   Add sugar/milk slowly (it should still be hot/warm and it may sputter).

5. 5

   Stir rapidly to prevent lump formation.

6. 6

   Cook over medium heat until the milk gets completely absorbed.

7. 7

   Serve immediately and garnish with almonds, walnuts or raisins if desired.

8. 8

   It will become firm as it cools. But it still tastes great. I like to eat it when cooled.

* Per serving · 4 servings · Values may vary.

No additional tips available.