Parsad

Parsad is a Trinidadian dessert that is served at Divali.  Visit any Hindu household during this time and you will be given a bag of parsad. The popular version is made with flour. However I much prefer to make my parsad with semolina. Cream of wheat is also delicious but the semolina version is my favourite.

Parsad
Yeild (4 servings)

1 cup evaporated milk 

1/4 cup sugar

1/4 tsp ground cardamon 

1/4 tsp freshly grated ginger

1/4 cup ghee

1/2 cup semolina (or cream of wheat)
* for a gluten free version use cassava flour
2 tbsp raisins

Slivered almonds and maraschino cherries to top it with when serving if you wish.

METHOD
Heat milk, sugar, cardamon and ginger in a medium sized pot over a medium heat. Stir until sugar is dissolved then remove from heat and put to cool.

In a large heavy duty pot, heat ghee on high. Add the semolina flour and cook on medium high for a minute or two, stirring often. Turn heat down to lowest setting and slowly add milk. Be careful it spatters. I tend to ladle out a couple spponfuls of milk before adding the rest of the milk to control the spatter. Add the raisins. Stir until the milk has been absorbed and the pudding just starts to leave the sides of the pot. Remove the pot from the heat.

The entire process goes very quickly. The pudding will be soft when you take it off the heat but will firm up further once it is cooled.