Parsad

• 1/2 cup cream of wheat
• 1/4 cup white sugar
• 1/4 cup ghee (clarified butter)
• 1 cup evaporated milk
• 1/4 teaspoon cardamom powder
• 1 tablespoon raisins (or more)
• 2 tablespoons sliced almonds, garnish

1. Mix sugar and evaporated in a pan, bring to a boil and set aside.
2. Heat the ghee in a frying pan. Add the cream of wheat and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir to ensure even browning.
3. Stir in raisins.
4. Add sugar/milk slowly (it should still be hot/warm and it may sputter).
5. Stir rapidly to prevent lump formation.
6. Cook over medium heat until the milk gets completely absorbed.
7. Serve immediately and garnish with almonds, walnuts or raisins if desired.
8. It will become firm as it cools. But it still tastes great. I like to eat it when cooled.

cream of wheat, white sugar, ghee, milk, cardamom powder, raisins, almonds

Taken from www.food.com/recipe/parsad-430144 (may not work)