Sharing my favourite parshaad recipe learnt from my grand mother - Mrs. Gurdial Kaur Grewal. She'd have it ready every time we visited her in the city beautiful Chandigarh.
Make sure you have all the ingredients together, ready to go. Here in Vancouver, we find our Indian groceries at Fruiticana (or Sabji Mandi).
Ingredients:
1/4 cup Desi Ghee (Nanak)
3/4 cup Flour (Sher Atta or Golden Temple)
1/4 cup Sooji
3/4 cup Sugar
2 cup Water
Level up ingredients with measuring cups.
Step 1: Turn gas on and put ghee once hot (medium heat)
Step 2: Turn on second gas to boil water and mix sugar till all sugar is melted and mixed to form a syrupy liquid (can be left on side on simmer in parallel)
Step 3: Once ghee has melted, add flour and sooji together
Then it's all about stirring, stirring and stirring till your arm hurts and beyond =)
Make sure to stir constantly and quickly as the flour needs to be golden brown evenly
At least 10 minutes on medium heat, can be done more brown according to your liking
Step 4: Pour the sweetened water carefully as it'll sizzle (stay back as much as possible)
Slowly add water and stir to blend the water in the flour mix
Make sure to break any small flour lumps so it's evenly smoothened
Stir slow and steady, leave it for a few minutes to cool off
Pour into a bowl, ready to eat. Voila!
And expect it to be gone right away...as everyone loves to eat prashaad.
