Parsad Food

PARSAD

Steps:

• Mix sugar and evaporated in a pan, bring to a boil and set aside.
• 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.
• Stir in raisins.
• Add sugar/milk slowly (it should still be hot/warm and it may sputter).
• Stir rapidly to prevent lump formation.
• Cook over medium heat until the milk gets completely absorbed.
• Serve immediately and garnish with almonds, walnuts or raisins if desired.
• It will become firm as it cools. But it still tastes great. I like to eat it when cooled.

ROHT PERSAD

Steps:

• METHOD.
• Sift the flour into a large bowl, add sugar, ghee and banana and rub until it resembles fine breadcrumbs.
• Make a well in the center and pour enough milk to form a dough. The dough should appear like a scone dough.
• Form into golf ball size and roll into circles.
• Fry in deep ghee on MEDIUM heat. Drain on paper towels.
• PS: The trick is to break and dough the remaining mixture so it's shinny.