Parsad Recipes

PARSAD

Parsad image

I love Parsad. When I was a child, around Divali time I would look forward to neighbours sharing Parsad or my mum making her own. Parsad can be made from flour, cream of wheat or a mixture of both. I personally prefer the cream of wheat version and this is how I remember my mother making it when I was young.

Provided by Roxanne J.R.

Categories Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup cream of wheat
1/4 cup white sugar
1/4 cup ghee (clarified butter)
1 cup evaporated milk
1/4 teaspoon cardamom powder
1 tablespoon raisins (or more)
2 tablespoons sliced almonds, garnish

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.

Nutrition Facts : Calories 351.6, Fat 19.6, SaturatedFat 11.1, Cholesterol 51.7, Sodium 68.9, Carbohydrate 38, Fiber 1.3, Sugar 14.1, Protein 7.3

ROHT PERSAD

Roht Persad image

This is a South African recipe for Roht. Roht is an offering that is made for Lord Hanuman during Navarathri, Hanuman Pooja or katha prayers. This is a delicacy to many and they look forward to this time of the year. Hope you enjoy my recipe.

Provided by Ashy K.

Categories South African

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

5 cups flour
2 cups sugar
1 cup ghee, room temperature
1 teaspoon cardamom powder
1 large mashed banana (optional)
milk, as required

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.

Nutrition Facts : Calories 565.9, Fat 21.4, SaturatedFat 13, Cholesterol 53.5, Sodium 2.1, Carbohydrate 87.8, Fiber 1.7, Sugar 40.1, Protein 6.5

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