Happy Holi… with Parsad!

Guyanese Parsad

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…

Bring 3 cups whole milk to a boil. Add 1/2 tsp of cinnamon powder, 1/4 tsp vanilla essence, 1/2 cup butter, 3/4 cup granulated sugar and 1/4 cup of raisins (not pictured).Once sugar has dissolved reduce to a low heat.

Bring 3 cups whole milk to a boil. Add 1/2 tsp of cinnamon powder, 1/4 tsp vanilla essence, 1/2 cup butter, 3/4 cup granulated sugar and 1/4 cup of raisins (not pictured).
Once sugar  dissolves reduce to a low heat.

Now for the flour…

Add two cups of flour to a large saute/frying pan on medium heat. Constantly turn the flour in the pan with a wooden spoon until the flour is evenly brown. This is called parching the flour.

Add two cups of flour to a large saute/frying pan on medium heat.
Constantly turn the flour in the pan with a wooden spoon until the flour is evenly brown. This is called parching the flour.

Bringing it together…

Add the milk and raisins the flour, once the flour reaches a warm brown color. Stir the flour and milk until the milk is completely mixed with the flour. Reduce heat to low and continue to stir until mixture becomes thick.

Add the milk and raisins the flour, once the flour reaches a warm brown color.
Stir the flour and milk until the milk is completely mixed with the flour. Reduce heat to low and continue to stir until mixture becomes thick.

Smooth out any lumps by using the back of your wooden spoon and pressing and pulling along the bottom of the pan.

Smooth out any lumps by using the back of your wooden spoon and pressing and pulling along the bottom of the pan.

Remove from the heat and enjoy!

Guyanese Parsad

Parsad

Ingredients:
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

Directions:
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.

Happy Cooking!

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