Rias Trinidad Parsad Serves 8-10 1 can “Carnation” evaporated milk (12 oz) 2 cups organic whole milk or water 1 cup granulated sugar 3/4 cup ghee (clarified butter) ( I prefer Cow Brand Ghee) ½ cup all purpose flour 1 cup instant cream of wheat (farina) ½ cup golden raisins (Optional) 2 tablespoons grated fresh ginger 1 teaspoon ground elaichi (cardamom) RECIPE: Peel and grate ginger and measure ingredients. In a small saucepan with a long handle, add evaporated milk, whole milk and sugar and place over a low flame. Stir until sugar has melted. Keep on low flame. Meanwhile, in a large heavy bottomed pot over medium heat, add ghee. When it melts, gradually sprinkle in flour and stir, using a wooden spoon in a rapid back and forth motion, scraping the flour from the bottom of the pot so it doesnt burn. [If the flour is becoming brown too quickly, lower the heat.] Cook (parch), stirring continuously, scraping the bottom of the pot, until the flour is golden brown, like the color of tea with milk, and light in weight, about 5-7 minutes. Add cream of wheat and continue to stir continuously, about 3 minutes. Add raisins, grated ginger and elaichi and cook 3 more minutes... ...until raisins are plump... Start pouring the hot milk mixture gradually (one cup or ladle at a time) into the pot, (and carefully since the syrup will splatter). Pour one cup at a time--but quickly--because I find that its easier to turn that way...] Turn vigorously and rapidly in a back and forth motion, until the cream of wheat is cooked and all the liquid is absorbed, about 5-7 minutes--depending on your pot or the heat. It make look pasty for a little while, dont lose courage or confidence, success is just around the corner--just keep those arms moving.... The parsad is finished when it starts to clump together,. .....and most importantly, the parsad is fluffy, pillowy soft, light...the aroma heavenly... [It may seem a little greasy, but as it cools the grease will be absorbed to keep it at the right parsad texture.]
Posted on: Wed, 22 Oct 2014 19:39:02 +0000
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