Food
Karah Parshad
Chef Jasjit Kaur Darpan, 09 Apr, 2026
Ingredients:
1 cup ghee (clarified Butter)
1 cup wheat flour (atta)
1 cup sugar
3 cups water
Directions:
1. Heat ghee in a pan.
2. Add wheat flour and cook till golden and aromatic.
3. While you are roasting flour and ghee, boil 3 cups of water with a cup of sugar in a separate saucepan.
4. Carefully and gradually, add the sugar solution to the aromatic flour and ghee mix. Stir well while adding the hot sugar solution.
5. Continue to stir till everything comes together, and the parshad starts to separate from the ghee.
6. Serve it warm.
MORE Food ARTICLES
This is a very simple stir-fry recipe that can easily be doubled for a vegetarian main course.
I love this dessert, the meringue can be made the day before, the fruit and syrup can be done the day before or earlier in the day and all you need to do is whip the cream and put it all together.
This one, based on a Hyderabadi version, is as delicate as any other biryani where the rice is as important as the protein.
Its subtle and sour taste will keep lingering on your palate.
Dak bungalows were synonymous with the lonesome forest cottage where the English men would keep guard.
Recognized throughout the career as a Sindbad – The Chef and a Visionary, Chef Nilesh Limaye has been a game changer
