Trini Parsad Recipe (with Cream of Wheat)
Trini parsad is a sweet Indian treat made for religious celebrations. It is usually made with ghee, flour, milk, sugar, raisins, spices and, sometimes, cream of wheat.
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Snack
Cuisine: Indian
Keyword: parsad
Servings: 40
Milk
- 3 cups water (lukewarm)
- 1 lb full cream powdered milk
Paag (Syrup)
- 3 liters water
- 2½ lbs white sugar
- ¼ lb ginger (finely grated, no threads)
- 20 cardamom pods (finely ground)
Parsad
- 2 lbs ghee
- 2 West Indian bay leaves
- 4 lbs all purpose flour
- 28 oz cream of wheat
- ¾ lb raisins
Prep
Add powdered milk to water.
Whisk until fully incorporated.
Strain to remove any lumps and set aside.
Grate ginger to form a thick paste.
Squeeze and remove ginger threads.
Grind cardamom pods (unless you are using cardamom powder).
Sift the ground cardamom and set aside.
Sift flour and set aside.
Wash raisins, drain and set aside.
Paag
Place large pot with water on medium heat.
Add sugar and bring to a boil.
Once boiling, add ginger and ground cardamom.
Boil on low heat for 15 minutes.
Parsad
Place heavy pot on stove.
Allow to heat up on medium heat for 5 to 10 minutes.
Add ghee.
Stir to evenly distribute heat for a couple minutes.
Add bay leaves.
Stir for a couple minutes.
Remove bay leaves.
Turn up heat to high.
Add all the flour.
Stir rapidly for 5 minutes.
Reduce heat to low.
Stir parsad for 15 minutes.
Mix in cream of wheat for 2 minutes.
Incorporate raisins.
Increase heat to high.
Add half the hot paag, all of the milk, and the remaining paag.
Stir rapidly until the liquid is fully absorbed.
Remove from heat.
Transfer to a large bowl and allow to cool.
Parcel and serve.