The first time I tried to make this lovely Indian sweet treat, I made it entirely from memory: scent and taste memory. My grandmother was Hindu and we got parsad at almost any Hindu holiday, festival or religious services. I remember the parsad always came in a brown paper bag with 1/2 of a small banana, a piece of water melon and some pomegranate seeds. These garnishes made the parsad even more delectable. I finally narrowed down the proportions for the parsad recipe and wanted to share with you lovely people. Now I must say that I googled Guyanese parsad before posting this and to my surprise the recipes I saw were completely different to mine. Am I making it the right way? Not sure but I remember my grandmother sort of making it this way. If I am wrong and you have a better recipe, don’t be afraid to share. We’re all learning together…
First I prepared the wet ingredients…
Now for the flour…
Bringing it together…
Remove from the heat and enjoy!
2 cups all purpose flour
3 cups whole milk
3/4 cup granulated sugar
1/2 cup butter
1/2 tsp ground cinnamon
1/4 tsp vanilla extract
1/4 cup raisins
Combine milk,sugar,butter, ground cinnamon, vanilla extract and raisins and bring to a boil on medium heat. Once sugar has completely dissolved reduce to low heat. In a sauce/frying pan, on medium heat, parch flour until lightly brown. Add milk and raisins to flour and mix until completely combined. Reduce heat to low and continue stirring mixture until thick and smooth. Remove from heat and enjoy!
Tips and Ramblings:
1. This recipe was created through trial and error.
2. You could add cardamon or other spices to this sweet.
3. If you know a better way to make parsad, please feel free to share.