Recipes
PARSAD
A classic sweet treat served in Trinidad for Divali celebrations
Ingredients
2 ½ lbs flour
2 ½ lbs ghee
1 ½ cups raisins
1 box cream of wheat
1 tbsp ground cardamom powder
2 tins evaporated milk
2 tbsp finely minced fresh ginger
4 cups sugar
3 cinnamon sticks
4 quarts water
Directions
- In a medium pot bring to a boil the sugar, cinnamon and water. Remove from heat and set aside.
- Heat ghee over medium heat and add the flour. Continuously stir until the flour is combined and parched.
- Add the cream of wheat, raisins, cardamom and ginger.
- Add the sugar mixture and milk.
- Mix well with a wooden spoon until the mixture is light and fluffy. Let cool before serving.
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