This gluten free, dairy free and refined sugar free Guyanese parsad has all of the flavors 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!
Gluten Free Guyanese Parsad
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’s my gluten free parsad recipe.
This recipe was inspired by my traditional Guyanese parsad recipe. The traditional recipe uses ghee and a very traditional method of parching the flour.
Why You’ll Love This Gluten Free Parsad Recipe
- Easy to Make: This beloved treat is ready in about 30 minutes and requires just a few simple steps.
- Perfect for Celebrations: As a child, I enjoyed this during every Hindu holiday but you can enjoy it any time the craving strikes!
- Absolutely Delicious: This is a snacker’s delight! It’s sweet (but not too sweet), rich, spiced, and fluffy. It’s so satisfying to grab a mound of parsad and let it melt in your mouth.
Ingredients for Gluten Free Guyanese Parsad
It takes just a few simple ingredients to make silky smooth gluten free parsad.
- Dairy Free Butter: I love this one.
- Ground Cinnamon: You may use cinnamon sticks as an alternative.
- Coconut Milk: I love the one pictured above by Thai Kitchen.
- Coconut Sugar: Use this or another sweetener of choice.
- Flavorings: I add ground cinnamon, vanilla extract, and rinsed raisins for taste.
See recipe card for quantities.
How to Make Gluten Free Parsad
Make Milk Mixture
Combine milk, sugar, butter, ground cinnamon, vanilla extract and raisins in a small sauce pan and bring to a boil on medium heat. While the milk mixture is coming to a boil, bring a up to temperature over medium heat.
Dry Parching 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 butter or ghee it becomes gummy.
Mix
Then add the milk and raisins mixture to the flour and mix until completely combined. Reduce the heat to low and continue stirring the mixture until it is thick and smooth. Remove it from heat and allow to cool before serving.
Storage
Parsad tends to dry out and get a bit crusty, so store cooled parsad in an air-tight container, or a ziptop storage bag. As a last resort, store it in a bowl covered with plastic cling wrap. Leftover 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 them.
Top Tip For the Best x
- 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.
Substitutions
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 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.
Variations
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 1/4 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: Switch it up by adding different combinations of dried fruit. Currants, dried cherries and even dried cranberries work for a bit of flavor contrast.
Frequently Asked Questions
It’s important to parch or toast the flour separately before adding it to the other ingredients. This removes any bitter flour taste. Parching the flour without butter or ghee also ensures the mixture stays lump-free.
You can eat parsad straight from the fridge. It’s just a matter of preference.
Gluten Free Parsad
Equipment
- Sauce Pan
- Pan
Ingredients
- 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
Instructions
- 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.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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