Trinidadian Parsad Recipe
Evaporated Milk - 250 ml Condensed Milk - 395 g Mixed Essence - 1 tbsp Cinnamon - 1 stick Nutmeg Powder - 1/4 tsp Ginger - 1 tbsp (minced) Cardamom Powder - 1 tsp Water - 3 cups Granulated Sugar - 1 cup Ghee (clarified butter) - 1/2 lb + 2 tbsp Flour - 4 cups (sifted)
Heat sauce pot over medium heat.
Add evaporated milk, condensed milk, essence, cinnamon, nutmeg, ginger and cardamon.
Whisk until everything is fully incorporated.
Once fully incorporated, stop whisking and allow mixture to heat up to the point where bubbles begin to form on the edges of the sauce pot.
Once that happens, remove from heat, cover and set aside.
Heat another sauce pot over medium heat
Add water and sugar and mix until sugar is fully dissolved.
Add this to milk mixture.
Heat another sauce pot over medium heat.
Once melted, whisk in flour.
Continue whisking to remove any lumps and to cook the flour.
Do this for 15 to 20 minutes over medium heat.
Add liquid to flour and ghee and continue mixing with a spoon or heat resistant spatula until mixture thickens.
You want the mixture to remain a bit wet because the flour will continue to soak up the liquid while cooling.
Remove from pot and allow to cool.