Ingredients
5 oz ghee
3 bay leaves
8 oz flour
5 oz cream of wheat
2 oz raisins
6 oz sugar
3 oz full cream milk powder
1 pack cardamom (11 g)
1 oz ginger
6 cups water (4 cups for syrup; 2 cups for milk)
Instructions
Prep
Prepare Ingredients:
Wash and dry the bay leaves and raisins.
Sift the flour to remove any lumps.
Peel and grate the ginger, ensuring to remove any strands.
Grind the cardamom until fine, then sift to remove large pieces.
Mix the full cream milk powder with 2 cups of water. Whisk thoroughly and strain to remove any lumps.
Make the Syrup (Paag)
Prepare Syrup:
Place a small pot on low heat and add 4 cups of water.
Stir in the sugar, grated ginger, and ground cardamom.
Let the mixture simmer on low heat for about 20 minutes or until needed.
Make the Parsad
Heat the Ghee:
Place a large, heavy pot on medium heat and allow it to warm up for about 10 minutes.
Add the ghee and let it melt, which should take 2–3 minutes.
Add the bay leaves to the melted ghee and fry them for 2–3 minutes until they release their flavor.
Remove the fried bay leaves from the pot.
Cook the Flour:
Turn the heat to high and add all of the sifted flour to the pot.
Stir continuously with a sturdy wooden utensil to incorporate the flour into the ghee.
Continue stirring for about 5 minutes, then reduce the heat to low.
Cook the flour mixture for an additional 10 to 15 minutes, stirring continuously until the flour turns a light brown color.
Add Cream of Wheat and Raisins:
Add the cream of wheat to the pot and stir for about 2 minutes.
Add the raisins and mix them into the flour mixture.
Incorporate Syrup and Milk:
Set the heat to high and add half of the prepared syrup (paag) and all of the milk mixture to the pot.
Add the remaining syrup and stir until the liquid has evaporated, leaving behind a crumbly parsad. Note that mixing will become more difficult as the mixture thickens.
Cool and Serve:
Remove the pot from heat and transfer the parsad to a large bowl to cool.
Break up any large clumps before serving
