Cream of wheat parsad a must for Divali
By SEETA PERSAD Wednesday, November 3 2010
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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.
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
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
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
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.
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
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.