Parsad

Directions

1. 1
   Mix sugar and evaporated in a pan, bring to a boil and set aside.
2. 2
   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.
3. 3
   Stir in raisins.
4. 4
   Add sugar/milk slowly (it should still be hot/warm and it may sputter).
5. 5
   Stir rapidly to prevent lump formation.
6. 6
   Cook over medium heat until the milk gets completely absorbed.
7. 7
   Serve immediately and garnish with almonds, walnuts or raisins if desired.
8. 8
   It will become firm as it cools. But it still tastes great. I like to eat it when cooled.