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.
bring to a boil the milk, sugar, elychee and ginger
in another pot melt the butter or ghee
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.