Parsad
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
657
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).