Semolina Parsad

Semolina Parsad Photo by Cynthia Nelson

Whenever there is a holiday marking a religious festival, I always try to make something that keeps me connected to home.

This recipe is made just like Parsad but instead of using regular all-purpose flour, I have replaced it with semolina flour. Semolina flour is made from durum wheat. It is sturdier than flour wheat and when ground to a flour there is a very fine grain. Yellow in colour from the high concentration of carotenoids (the same compounds that give carrots their bright colour), semolina, holds up to long cooking. It is a flour widely used to make dried Italian pasta as well as Moroccan couscous. The flour makes excellent breads too, and yes, you can also make cake with semolina flour.

The use of semolina to make this version of Parsad gives it a pudding-like texture.

INGREDIENTS

Semolina Parsad
Photo by Cynthia Nelson

½ cup ghee

1 ½ cups semolina flour

1 cup sugar

1/3 cup raisins, rinsed and pat dry

1 teaspoon ground green cardamom (elaichi)

1 ¼ cups whole milk

3 ½ cups boiling water, divided

(First usage: 1 ¼ cups to dissolve sugar)

(Second usage: 2 ¼ cups to cook mixture)

Fried nuts for garnish (optional)

SPECIAL EQUIPMENT

1 karahi (Indian-style wok) OR deep heavy-bottomed

pan with sides 4 – 5 inches high

1 whisk

1 wooden spoon

DIRECTIONS

  1. Add ghee to karahi and place over medium until melted and very hot but not smoking.
  2. Add semolina flour to hot ghee and keep whisking until all the ghee is absorbed.
  3. Turn the heat to low and continue to stir the mixture; the mixture will start to get wet (as if liquid has been added to it) as it continues to cook. This process takes 15 – 20 minutes. Stir in the raisins.
  4. Dissolve sugar in 1 ¼ cups of boiling water and add immediately to the mixture; be careful and watch out for the steam.
  5. Keep stirring, this time with the wooden spoon; at this stage you will notice the mixture coming together.
  6. Add milk, the remaining 2 ¼ cups of boiling water and cardamom and stir.
  7. Keep stirring until all the liquid is incorporated and there are no lumps (the heat should still be on low, this is important so that the parsad does not scorch).
  8. Stir until the mixture comes away cleanly from the pan and attempts to form a ball; this can take any where from 10 to 15 minutes.
  9. Serve warm or at room temperature in half-cup servings.

NOTES

  • At direction # 8, I found that it was not necessary to stand in front of the stove stirring all the time. Once the heat is properly regulated so that the mixture does not scorch, you can check on it and give it a proper stir at 5-minute intervals.
  • Peanuts, cashew, almond or pistachio nuts can be used for garnish.
Comments  

Fast Food: Shrimp Chow mein

For those among us who have resolved to cook more, at home, here is a dish that is fast and easy to put together – Shrimp Chow mein.

By ,

Coconut-Cassava Rounds with Scrambled Eggs

Freshly made cassava bread, toasted with a daub of butter, melting, adds flavour to every bite.

By ,

Vietnamese-style Roast Chicken & Green Onion Dirty Rice

You are getting two recipes out of this one dish – a delicious rice accompaniment to the roast chicken.

By ,

Pumpkin Pancakes & Breakfast Casserole

Pumpkin Pancakes Pancakes are always a treat regardless of the time of the year; however, on special occasions, we can make them extra special by stuffing them, or topping them with berries and other fruits cooked right in to the pancakes.

By ,

Ham and Cheese Sandwich meets French Toast

The food videos—BuzzFeed’s Tasty leads the pack—that dominate social media are full of ideas, some good and some you would rather not had watched; not this one though.

By ,

Your browser is out-of-date!

Update your browser to view this website correctly.

We built stabroeknews.com using new technology. This makes our website faster, more feature rich and easier to use for 95% of our readers.
Unfortunately, your browser does not support some of these technologies. Click the button below and choose a modern browser to receive our intended user experience.

Update my browser now

×