This gluten free, dairy free and refined sugar free Guyanese parsad has all of the flavor of the original, traditional recipe! If you are gluten free like me, and also avoiding dairy and refined cane sugar, then this recipe is for you!
Parsad is popular around Hindu religious holidays, like Phagwah and Diwali. I miss Guyana terribly around this time. So I like to cook dishes that are connected to these holidays. Since I am now completely gluten free it is hard to enjoy most of these dishes unless I make my own gluten free recipe. So here you go!
This gluten free Guyanese parsad was inspired by my traditional Guyanese parsad recipe! The traditional recipe uses ghee and a very traditional method of parching the flour.
- Dairy Free Butter. I love this one.
- Ground Cinnamon (you may use cinnamon sticks)
- Coconut milk. I love this one by Thai Kitchen.
- Coconut Sugar or other sweetener of choice
See recipe card for quantities.
Dry Parching the flour
For this Gluten Free Parsad we are going to dry parch the flour. Traditionally for parsad you toast the flour with ghee, but when I first started making parsad I struggled with making it lump free so I started parching it with the butter. This method works really well for gluten free flour because when it is cooked in the butter or ghee it becomes really gummy.
Here are some substitutions that work well with this recipe
- Flour - I've tried a few gluten free all purpose flour blends and they all gave similar results.
- Milk - Canned coconut milk, evaporated coconut milk as well as other nut milks are great in this recipe
- Sugar - If you don't have access to coconut sugar, you may also use maple syrup, honey or other sweeteners with this recipe
- Spices - I like the immediate flavor payoff of the ground cinnamon but you can also use whole spices for a milder flavor.
Many Guyanese make their parsad with maraschino cherries. I really don't like adding these cherries to dishes, so I skip them, but feel free to add ¼ cup of chopped maraschino cherries at the end and mix into your gluten free parsad.
- Nuts - add toasted cashew or pistachio for an extra bit of richness.
- Dried fruit - you can switch it up by adding different combination of dried fruit. Currants, dried cherries and even dried cranberries work for a bit of flavor contrast.
Parsad tends to dry out and get a bit crusty, so store cooled parsad in an air tight container, or in a ziptop storage bag or as a last resort in a bowl covered with plastic cling wrap. Left over gluten free parsad should be stored in the refrigerator. I like to microwave leftovers for about 30 seconds to warm up and add some moisture back into it.
Use a deep pot to help avoid some of the mess that happens when you pour the hot milk into the toasted/parched flour. Once the flour is parched to your liking, remove from the heat then pour the hot milk into the pot and mix together well.
Printable Recipe Card
Gluten Free Sada Roti
- 2 cups All Purpose Gluten Free Flour
- 3 cups coconut milk or other non dairy milk
- ¾ cup coconut sugar or other alternative sweeteners
- ½ cup non dairy butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- ¼ cup raisins rinsed
- Combine milk, sugar, butter, ground 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