If there were ever a dish that brought back young childhood memories of growing up in a Hindu home, parasad would have to be the one. We had so many jhandis and poojas in my house that making parsad in the kitchen became a norm. This bread pudding-like dessert is something that is only available at these types of Hindu religious functions so it cannot be easily found at a local roti shop. ~ Alicia Senhouse
- 16oz evaporated milk
- 3/4 cup white granulated sugar
- 1/4 tsp ground cardamom/elaichi
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 6-8 maraschino cherries, chopped
- 4oz ghee
- 4oz salted or unsalted butter
- 1 cup all-purpose flour
- Measure 16oz evaporated milk into a small pot, add sugar and spices, stir to combine. Warm milk on stove to dissolve sugar, do not boil. Keep milk warm until ready to use.
- Heat a large pot or caharee on medium, melt ghee and butter, add flour and stir quickly to dissolve, begin parching by stirring continuously.
- Turn heat to medium-low and continue to parch flour/ghee/butter mixture until golden brown. This should take about 15-20 minutes. Do not walk away from stove, the bottom of this mixture will catch quickly to the pot and will burn.
- Once flour/ghee/butter mixture is golden brown, pour in warm milk. Stir quickly and vigorously as mixture comes together, add cherries and continue to stir.
- Parsad is done when it begins to pull away from the sides
Adapted from Inner Gourmet