Parsad is one of the MUST HAVE Indian sweets around Divali time! I would say it’s maybe my favorite amongst the others that you typical get during this time.
There are different versions of this delightful sweet. There’s flour parsad, cream of wheat parsad and even a combo of flour and cream of wheat! Here’s how it’s made.
- 2 cups all purpose flour
- 1 cup ghee
- 1 tsp ground elychee
- 2 – 2 1/2 cups evaporated milk
- 1 cup granulated sugar
- Raisins (as much as you like)
- Add milk, elychee and sugar to a pan on low heat to allow the sugar to melt and keep the mixture warm.
- In another pot over low heat, melt ghee.
- Add flour slowly and keep stirring to ensure there are no clumps. This step is also necessary to parch the flour. Keep stirring until it gets light brown. This step usually requires some arm strength as it can take a while to parch.
- Slowly and very carefully add the warm milk mixture while stirring.
- Add raisins and keep stirring until the mixture forms clumps and becomes light and fluffy.
- Time to enjoy your parsad!
- If you are using cream of wheat, follow the same steps above.
- Ensure that you keep stirring throughout the patching process and also when the milk is added.
- Keep the heat on low throughout the cooking process.
- You can use butter instead of ghee but personally I love the flavor and richness the ghee gives.
- When parching it, don’t let it get too dark as it will darken even more when the milk is added to it.
Check out the video here:
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