Parsad or mohanboug, for those of you who are not familiar with the word, is atraditional sweet served at Hindu religious ceremonies in Trinidad and othercountries in the Caribbean.
2tablespoonsgrated fresh gingeror more for a more gingery flavor
1teaspooncardamomelaichi, ground, or more to taste
For a sweeter parsadadd 1.5 cups sugar.
Instructions
Peel, grate ginger and measure ingredients.
Make Syrup: In a small saucepan with a long handle, add evaporated milk, whole milk, one cup of water and sugar and place over a low flame. Stir until sugar has melted. Keep on low flame. [A few times I added the ginger to the milk and it curdled, so I no longer bother. You may continue to use the milk if it curdled, I didn't notice a difference to the final product]
To cook:
Meanwhile, in a large heavy bottomed pot over medium low heat(my wide all clad dutch oven worked wonders and cooked the flour in record time), add ghee.
When it melts, gradually sprinkle in flour (or sift flour into pot) and stir, using a wooden spoon in a rapid back and forth motion, scraping the flour from the bottom of the pot so it doesn't burn. You sprinkle in flour to prevent lumps in the parsad. [If the flour is becoming brown too quickly, lower the heat.] Cook (parch), stirring continuously, scraping the bottom of the pot, until the flour is golden brown, like the color of tea with milk(or a little lighter if that's your preference), and light in weight, about 5-7 minutes(may take longer on your stove). If you prefer a lighter color, cook on the lowest heat for a longer period 17-25 minutes.
If you are making the cream of wheat version, add cream of wheat and continue to stir continuously, about 3 minutes. If not, skip this step.
Add raisins, grated ginger and elaichi and cook 3 more minutes until raisins are plump.
Start pouring the hot milk mixture gradually (one cup or ladle at a time) into the pot, (and carefully since the syrup will splatter). Feel free to ask your significant other or other trustworthy person to assist you in pouring the hot milk mixture into the pot. I pour one cup at a time--but quickly--because I find that it's easier to turn that way. Turn vigorously and rapidly in a back and forth motion, until the cream of wheat is cooked and all the liquid is absorbed, about 5-7 minutes--depending on your pot or the heat. It may look "pasty" for a little while, don't lose courage or confidence, success is just around the corner--just keep those arms moving.
The parsad is finished when it starts to clump together, your arms are dead tired and sweat is pouring from your forehead. No exaggeration and most importantly, the parsad is fluffy, pillowy soft, light and the aroma heavenly. [It may seem a little greasy, but as it cools the grease will be absorbed to keep it at the right "parsad" texture.]