In a small sauce-pan, on low heat, cook milk, sugar, ginger and Cardamon (Crush 4 cardamon seeds and use if you cannot find cardamon powder) stirring constantly just until sugar is dissolved. Strain and set aside. Set stove on medium heat.

In a large pot, (Dough yields and requires vigorous mixing so you will need the extra space) melt Ghee and add the flour (all at the same time)

Mix until flour is well incorporated and there are no lumps visible. 

Cook for an additional 5 minutes; constantly stirring.

Add half of the milk mixture and with a wooden spoon, mix vigorously until flour and ghee mixture absorbs all the milk... Repeat, making sure uou scrape the bottom and sides of the pot to avoid sticking or burning. When all the milk is absorbed, transfer parasad to a glass bowl or dish, garnish with grapes, apples, nuts or bananas, or eat plain... Frankly this recipe doesn't have the time to cool... my family digs in as it comes out of the pot. But if you're fortunate enough, to have remainders, you can enjoy it cold too!!!