Parsad DessertsEast Indian Delicacies
Ingredients
- 2 lbs Blue Band Margarine (4 Blue Band Margarine 227g bricks)
- 2 lbs Flour
- 2 cans evaporated milk
- 1 can condensed milk
- Raisins
- Elychee (Cardamon Powder)
- Cherries (optional)
- 1 3/4 lbs sugar
- 6 cups water
Preparation
- On low fire, melt Blue Band Margarine in an iron pot for approximately five (5) minutes
- Add flour and patch for about half hour
- When light brown add Elychee, evaporated milk and condensed milk
- Boil sugar and water until it begins to caramelize
- Add caramelized sugar to the mixture and turn vigorously until desired texture is achieved
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