Guyanese Parsad is made with toasted flour, milk, sugar, butter and spices. It is connected to all of my memories of my grandmother Evelyn. She was a Hindu and made Hindu sweets for almost every Hindu holiday and all of her poojahs. The parsad at poojahs came in a brown paper bag that was always stained by the buttery parsad. In this brown paper bag was parsad, 1/2 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.

Toasting (parching) the Flour

The first step in parsad making is to toast or parch the flour. This gives the parsad a very unique color and flavor. The smell of flour parching immediately reminds me of parsad. This is probably the most tedious part of making this dish.  You gently move around the flour in a hot pan taking care not to burn it. If small lumps form while parching the flour simply, pass the parched flour through a sieve before adding the milk. Be sure to use a wire sieve since the flour will be very hot.

Whole Milk versus Coconut Milk

My original parsad recipe used whole milk. However, since my family is trying to be dairy free and still enjoy the foods we loved, I substituted whole milk for coconut milk. I also substituted the dairy butter for a plant based butter alternative.  I like to keep the flavor for my parsad simple, only adding ground cinnamon to the milk but you can feel free to add other spices, like cardamom, cloves and nutmeg if you like.

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Keeping it Simple

I love good food but don’t like complicated steps so to make my parsad I follow these simple steps:

  1. Add milk, butter, spices, sugar and raisins to a sauce pan and bring it to a boil
  2. While the milk is heating up Toast/Parch the flour
  3. Then add the hot milk to the parched flour and mix together.

It is that easy (a bit messy, but still easy)!

The Traditional Parsad Recipe:

5.0 from 1 reviews
Guyanese Parsad with Gluten Free & Dairy Free Options
 
Prep time
Cook time
Total time
 
Guyanese Parsad is an Indian sweet made with toasted flour, milk, sugar and spices.
Author:
Cuisine: Guyanese
Serves: 6 servings
Ingredients
  • 2 cups All purpose flour or Gluten Free All purpose flour
  • 3 cups whole milk (may also use coconut milk or nut milks to make it dairy free)
  • ¾ cup granulated sugar (substitute with coconut sugar to make it refined sugar free)
  • ½ cup butter (Use a butter alternative or coconut oil for dairy free option)
  • ½ tsp ground cinnamon
  • ¼ tsp vanilla extract
  • ¼ cup raisins, rinsed
Instructions
  1. Combine milk, sugar, butter, ground cinnamon, vanilla extract and raisins in a small sauce pan and bring to a boil on medium heat
  2. While milk mixture is coming to a boil, add a pan to medium heat and bring up to temperature
  3. When pan is hot add flour and toast/parch (continuously stirring to avoid burning) until flour is light brown in color.
  4. Then add the milk and raisins mixture to the flour and mix until completely combined
  5. Next reduce heat to low and continue stirring mixture until thick and smooth
  6. Remove from heat and allow to cool before serving

Gluten Free, Dairy Free and Refined Sugar Free:

5.0 from 1 reviews
Guyanese Parsad (Gluten Free, Dairy Free & Refined Sugar Free)
 
This gluten free, dairy free and refined sugar free parsad recipe provides a wholesome alternative to the traditional parsad recipe.
Author:
Ingredients
  • 2 cups All Purpose Gluten Free Flour
  • 3 cups coconut milk
  • ¾ cup coconut sugar
  • ½ cup vegan butter or butter substitute
  • ½ tsp ground cinnamon
  • ¼ tsp vanilla extract
  • ¼ cup raisins, rinsed
Instructions
  1. Combine milk, sugar, butter, ground cinnamon, vanilla extract and raisins in a small sauce pan and bring to a boil on medium heat
  2. While milk mixture is coming to a boil, add a pan to medium heat and bring up to temperature
  3. When pan is hot add flour and toast/parch (continuously stirring to avoid burning) until flour is light brown in color.
  4. Then add the milk and raisins mixture to the flour and mix until completely combined
  5. Next reduce heat to low and continue stirring mixture until thick and smooth
  6. Remove from heat and allow to cool before serving

Try my recipe for crunchy mithai!

 

12 Comments

  1. Gale March 27, 2013 at 6:35 pm

    Maybe things have changed because I learned like 16 yrs ago. My cousin in law taught me. 1st u parch the flour then sieve it. 2nd melt the butter add the flour while stirring continuously. 3rd add sugar water to mixture (still stirring on fire) 4th add raisins and cherries and milk (optional). Finish lol. But u hv to average the cooking time to make sure its cooked thoroughly.

    Reply
    1. Metemgee March 27, 2013 at 8:21 pm

      This is how I used to make it. But the butter always made the flour clump up. So then I started putting it in the milk. Other recipes I saw online they add the flour to the pot of boiling milk and let it cook down. When I saw this my main concern was am I cooking this flour long enough? But I’ve made it several times and no one got sick, so…

      Reply
  2. Anisia March 29, 2013 at 11:15 am

    Nice work Althee!!

    Reply
  3. Karen July 3, 2013 at 7:06 pm

    Great proportions! Thanks! I made it with soy milk instead of whole milk and it was just as good!!

    Reply
    1. Metemgee July 15, 2013 at 7:07 pm

      Glad it came out great. Thanks for checking my blog out.

      Reply
  4. Jenelle September 19, 2013 at 1:12 pm

    I use a sieve to sift the parched flour, pressing any lumps with the back of the spoon, then mix the flour into the milk (without the butter). The butte is then melted in the pot on low heat and the flour/milk mixture is added and turned until it forms the same consistency. With this process, no lumps have to be dealt with during the cooking process, and the buttery flavour is more pronounced!

    Reply
  5. Susan Bhamdeo January 18, 2015 at 7:04 am

    Girl, I tried making parsad last week and it came out smooth and silky like sirnie. I don’t like that. I will try your way. This looks easier. Thanks! 🙂

    Reply
  6. Debbie March 20, 2017 at 1:00 pm

    Thank You for sharing 🤤🤤

    Reply
  7. Anna October 29, 2020 at 12:36 pm

    I saw this on Instagram and made within a couple hours because it looked so good! I have never had it before, but I love it! My kids really like it too. Thank you!!

    Reply
  8. Pingback: Gulgula with Gluten Free & Dairy Free Options - Metemgee

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