Latest update December 24th, 2024 2:25 AM
How to Make Guyanese Parsad
Waterfalls Magazine – Guyanese parsad is a smooth, buttery dessert made with parched flour, ghee, milk, sugar, and spices. Serve this Guyanese treat alongside fruit for holidays and celebrations.
Guyanese Parsad is served on holiday and religious functions
Guyanese parsad is connected to all of my memories of my grandmother Evelyn. She was a Hindu and made sweets for every Hindu holiday and all of her poojahs or jhandis. I have fond memories of her preparing parsad on the fireside.
The parsad at poojahs (ceremonial worship) came in a brown paper bag that was always stained by the grease from the ghee. I have a very distinct memory of the contents of this greasy brown paper bag. There was parsad, half of a small banana, a piece of watermelon, some pomegranate seeds, and other sweets. I can still taste that banana and watermelon with little bits of parsad stuck to it.
Why you’ll love this guyanese parsad recipe
A Labor of Love: This takes some elbow grease in the form of constant stirring but the recipe is incredibly easy to follow.
See recipe card for quantities.
I love good food but don’t like complicated steps so to make my parsad I follow these simple steps.
Start by adding milk, spices, sugar, and raisins to a saucepan and bring it to a boil. While the milk is heating up parch the flour
Parch Flour for the best Parsad
Ingredients
1x2x3x
- ▢2 cups All purpose flour sifted
- ▢3 cups whole milk
- ▢¾ cup granulated sugar may also use brown sugar or Demerara sugar
- ▢3/4 cup Ghee may also use butter
- ▢1-2 Cinnamon sticks may substitute for 1/2 teaspoon of ground cinnamon
- ▢2-4 Cardamom pods
- ▢1/4 teaspoon vanilla extract
- ▢¼ cup raisins rinsed
Instructions
- Combine milk, sugar, cinnamon, cardamom, vanilla extract and raisins in a small sauce pan and bring to a boil on medium heat, then reduce the heat to low once the milk starts to boil
- While milk is coming to a boil, add a large saucepan to medium-high heat and bring up to temperature
- Then add the ghee and allow to melt completely
- When ghee is completely melted add the flour and mix together well, stirring constantly to prevent burning
- Continue to cook the ghee and flour mixture for 5 to 8 minutes, stirring constantly, until it is light brown in color and a bit fluffy in texture
- Then remove from the heat and immediately add the milk, spices and raisins mixture to the cooked (parched) flour and butter and mix until completely combined and smooth
- Allow to cool then serve with some pomegranate seeds if you like.
- Combine milk, sugar, ghee or butter, cardamom, cinnamon, vanilla extract and raisins in a small sauce pan and bring to a boil on medium heat
- While milk mixture is coming to a boil, add a pan to medium heat and bring up to temperature
- When pan is hot add flour and toast/parch (continuously stirring to avoid burning) until flour is light brown in color.
- Then add the milk and raisins mixture to the flour and mix until completely combined
- Next reduce heat to low and continue stirring mixture until thick and smooth
- Remove from heat and allow to cool before serving
Source: Metemgee
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