A d v e r t i s e m e n t Banner

spacer
Newsday Logo Banner
spacer
Friday, October 24 2014
spacer

Latest

spacer
spacer
spacer
spacer
spacer
spacer
spacer
spacer
spacer
spacer

Entertainment

spacer
spacer
spacer
spacer

Opinion

spacer
spacer
spacer
spacer

Newsday Archives

spacer

Classifieds

Business (7)
Employment (154)
Motor (88)
Real Estate (145)
Computers (4)
Notices (10)
Personal (46)
Miscellaneous (25)
Second-hand stuff (1)
Bridal (46)
Tobago (86)
Tuition (56)

Newsletter

Every day fresh news


A d v e r t i s e m e n t


spacer
Search for:
spacer

A d v e r t i s e m e n tBanner



Cream of wheat parsad a must for Divali

By SEETA PERSAD Wednesday, November 3 2010

click on pic to zoom in
Ladoo...
Ladoo...

Parsad or Mohan Bhog (sweet foods) is a sacred dish offered to the gods before being distributed to the people. It is normally made with a mixture of flour and cream of wheat.

Parsad made with cream of wheat is a tasty dish that melts in ones’s mouth. Other dishes offered for Divali are ladoo which is made with ground dhal, and barfi made with milk. These three dishes are considered spiritual foods.

Here are recipes for parsad, ladoo and barfi.

Parsad

Ingredients

½ lb ghee

1lb or 4 cups flour or cream of wheat

½ lb or 1 cup granulated sugar

3 cups water

1 cup evaporated milk

1 tin condensed milk (14oz)

1 tsp cardamon seeds

½ cup raisins

Preparation

Melt ghee in a large, heavy pot and add flour or cream of wheat. Cook on low heat until four gets very loose and brown; remove from heat. Make syrup by bringing sugar and water to the boil

Combine evaporated milk and condensed milk. Add syrup and milk to flour mixture and cook over medium heat, stirring briskly until light and fluffy.

Add cardamon and raisins and continue to cook for 30 seconds Variation: Use half flour and half cream of wheat. Chopped almonds, cherries or shredded coconut could be added

Ladoo

Ingredients

1lb ground dhal (split peas)

1 tbsp baking powder

½ cup evaporated milk

2 cups water

½ lb ghee or 1 cup oil

1lb or 2 cups granulated sugar

1 can condensed milk (14 oz)

½ tsp ground ginger

½ tsp ground cloves



Preparation



Mix dhal with baking powder, evaporated milk and 1 cup water. Leave to sit for 2 hours. Form in small balls and fry in ghee or oil. Using a mill or grinder, grind balls coarsely. Blend sugar and remaining 1 cup water and bring to the boil until it is of a thread consistency (spins a thread). Pour in condensed milk and spices. Stir briskly until the mixture becomes stiff. Fold in ground split peas and while mixture is still hot, form in small balls (1” size) Allow to dry and set.

Barfi

Ingredients

1lb powdered full cream milk

1 cup or 8 oz double cream

1 ½ cups granulated sugar

¾ cup water

1 tsp rose water

2 pieces fresh ginger

chopped cherries

chopped almonds

sprinkles



Preparation

Mix powdered milk and cream (using fingers) until very crumbly. Sift mixture through a sieve

Boil sugar, water, rose water and ginger for approximately ten minutes (just before sugar spins a thread) remove ginger. Stir in milk mixture and combine well.

Press mixture firmly into greased dish using back of spoon.

Decorate with cherries, almonds or sprinkles. Cut when cool.

To make coconut barfi combine 1 cup grated coconut (white) with milk mixture and syrup.

Form in balls; press down the middle to form a small indentation and fill each barfi with a piece of cherry or a raisin.

spacer
Click here to send your comments on this article to Newsday's Ch@tRoom
spacer
    Print print
spacer
spacer

Top stories

 • Constitution reform for TT Football Association
 • Our Caribbean future
 • Dubious praise by Bharath for Ravi
 • Respect the Courts
 • TT must step up
 • WICB interested in itself

Pictures & Galleries


spacer
spacer
spacer

The Ch@t Room

Have something to say ?
Click here to tell us right now!

RSS

rss feed

Crisis Hotline

Have a problem ?
Help is just phone call away.

spacer
Copyright © Daily News Limited | About us | Privacy | Contact
spacer

IPS Software by Agile Telecom Ltd


Creation time: 0.200 sek.