Trinidad Style Parsad

[@shantiemaharaj2783]

U are indeed very fortunate to have them with u and this tells lot about u as a daughter in law and a good soul I live bothered cream of wheat and flour

[@TrevorAnthonyRamsingh]

Do you patch the flour first, without the guee.

[@shantiemaharaj2783]

Lovely jai hanuman ji devi ma

[@dianpooran9981]

I wanna thank you from my heart for this video wish it had measurements. Mother in law made hers same way. I didn't take her measurements I took her for granted because she always spoil me with her parsad. Is there any way your mil can tell me the measurements

[@HemwatiBidhesi]

Use a Dabla can't handle the grinding of the spoon in the pot

[@rosannalalloo5834]

Looked so simple to make. Very lovely

[@marilynjames9420]

Hi. How. Much. Water in. Cups did. U. Put to. Make. Ur. Sugar water and. U. Make. A. Mistake. U. Said. 2cupd. Flour in ur. Sugar water Can u. Pls. Put. Up. Ur. Recipe. In. It's. Right order thk u and. Enjoy can I. Have. A. Taste

[@marilynjames9420]

It. Look. Yummy

[@Joan-xf6cb]

Hi Marilyn. I made this yesterday with this recipe: Cut up fine 1 tin (or 225g in a bottle - that weight includes the liquid) cocktail cherries (or soak raisins if you prefer). Bring to Boil: 5 cups milk (include in the 5 cups, one tin evaporated milk and the rest whole milk), 2 cups sugar, almond extract (and any spice you want) plus some juice from the cocktail cherries. Once milk boil, turn off cooker and leave until flour and ghee mixture is ready. In a karahi, add 1 cup melted ghee, 2 cups plain flour. Brown on low heat for about 15-20 mins and then get someone to add the milk and stir at the same time. I added the milk in one go. It will look like it's not possible for it to turn into persad, but keep stirring and the magic will happen. Good Luck!

[@shantiemaharaj2783]

Use ginger then