Shared by rockerchict
By the way you ever had day old parsad, cold from the fridge? Man! it is the best way I know of, to really enjoy parsad. Somehow the coldness does something to bring out that milky sweetness of the parsad.
Rating
Difficult
Health Conscious
Preparation Time 66 minutes
Allergens None
Cuisine Caribbean

Parsad

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Description

By the way you ever had day old parsad, cold from the fridge? Man! it is the best way I know of, to really enjoy parsad. Somehow the coldness does something to bring out that milky sweetness of the parsad.

Ingredients

  • 1 tin evaporated milk 410g
  • 1 1/2 cup sugar
  • 2 tsp elychee ( cardamom)
  • 1 cup raisins
  • 1 tbsp. grated ginger
  • 1/2 lb unsalted butter or ghee
  • 2 cups flour

Instructions

bring to a boil the milk, sugar, elychee and ginger

set aside

in another pot melt the butter or ghee

add raisins

after about 2 minutes, add flour and stir continuously

Stir until the mixture achieves a golden brown colour

Pour in the milk and continue stirring …

until it leaves the sides of the pot and looks fluffy in appearance.

Comments

Who wants to make this 1

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