Prasad Recipe

Since Divali is right around the corner, I saw it fitting to do some recipes that will come in handy. Everyone knows Divali is the festival of lights, good over evil, light over dark, but what we Trinis love about Divali are the food comas that we can indulge in guilt-free.

Most people have a Hindu friend whose home you go to on Divali to partake in the delicious curry, roti, various sweets and of course, prasad. What exactly is parsad? Mohanbhog, as it is known in the Ramayana, is an Indian dessert, usually used as part of the offering in pooja and then as a sweet for everyone to engage in. There are two ways to make this, with flour and with Cream of Wheat. Personally, flour is my favorite and this is a flour prasad recipe.

It’s really amazing to see the transition and the way it turns out from just a few basic ingredients. The process isn’t long and the outcome is delicious!

My mom makes the best prasad I’ve ever had, something about hers is just mind numbingly good. I may be biased, but there are a number of people willing to stand testimony to the taste of her prasad.

Making prasad is a two-man operation minimum. It requires constant turning and you’d need someone to throw the ingredients into the pot while you turn. My dad is usually the one who throws the ingredients in while my mom mixes, and he takes his job very seriously. He insisted that I mention how important it is to not ‘pelt’ the things into the pot because there’s apparently a ‘technique’ to empty the ingredients into the pot. “You have to do it with love.” His words not mine.

I’m really excited to share this recipe with you guys.

INGREDIENTS

  • 2 1/2 lb all-purpose flour
  • 2 lb ghee (Cow-Brand preferably)
  • 1 carton 1 L milk
  • 1 pk 250ml evaporated milk
  • 1kg granulated sugar
  • 1 small pk slivered almonds
  • 2 small packs of ground elychee (cardamon)
  • 1/4lb ginger, grated
  • 1 pk raisins
  • water

METHOD

  1. In a large pot, cover base with water
  2. Add carton of milk
  3. Full empty milk carton with water and empty into pot

  4. Add evaporated milk
  5. Full empty pack with water and empty into pot
    (We used two packs because we were making a larger amount)
  6. Add white and brown sugar and let boil
    (This mixture is called ‘pag’)

  7. Wash raisins and strain
  8. Peel and grate ginger
  9. Heat medium sized iron pot and add ghee
    Tip: To know when ghee is hot, add 2 drops of water in the melted ghee, when this pops and stops bubbling, ghee is hot enough




  10. Add flour slowly, constantly turning
    Turn until there is only a little shine in the mixture






  11. After 5 minutes of constant turning, add ginger and 1 pack of ground elychee



  12. This process, ‘parching’ takes about 15 minutes
    NB. Turn until mixture becomes liquidy


  13. After 15 minutes of parching, add 2nd pack of ground elychee, almonds and raisins





  14. When raisins puff up, add pag and turn until mixture leaves the side of the pot. This splashes when added so be very careful as this can burn you








  15. Serve in parcels with fruit and meethai.

NB. Never leave the mixture to rest, ensure that you constantly turn pot. This is a two-man job.

 

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