Flour Parsad

Ingredients
1 tin evaporated milk 410g
1 1/2 cup sugar
2 tsp elychee ( cardamom)
1 cup raisins
1 tbsp. grated ginger
1/2 lb unsalted butter or ghee
2 cups flour
Method
bring to a boil the milk, sugar, elychee and ginger
set aside
In another pot melt the butter or ghee

Add raisins
after about 2 minutes, add flour and stir continuously
Stir until the mixture achieves a golden brown colour
Note: You will also notice that the raisins have become plump. A good
indication that it is ready for the milk.
Pour in the milk and continue stirring …
until it leaves the sides of the pot and looks fluffy in appearance.
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
1. 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
2. Combine evaporated milk and condensed milk. Add syrup and
milk to flour mixture and cook over medium heat, stirring briskly
until light and fluffy.
3. 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]