Guyanese Parsad

Guyanese parsad is a smooth, buttery dish made with parched flour, ghee, milk, sugar, and spices. Serve this treat alongside fruit and other sweets for holidays and celebrations.

Course Snacks

Cuisine Guyanese/Indian

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Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 405kcal

Equipment

Small Saucepan
Large Saucepan

Ingredients

3 cups whole milk
¾ cup granulated sugar may also use brown sugar or Demerara sugar
3/4 cup Ghee may also use butter
2 cups All purpose flour sifted
2 Cinnamon sticks may substitute for 1/2 teaspoon of ground cinnamon
3 Cardamom pods
1/2 teaspoon vanilla extract
¼ cup golden raisins rinsed

Instructions

Combine the milk, sugar, cinnamon, cardamom, vanilla extract and raisins in a small sauce pan and bring to a boil on medium heat, then reduce the heat to low once the milk starts to boil and let simmer until ready to use.
Add a large saucepan to medium-high heat. When it is hot, add the ghee and when the ghee is completely melted, add the sifted flour. Mix to combine and continue to stir while the flour cooks with the ghee.
Continue to cook the ghee and flour for 5 to 8 minutes, stirring continuously to avoid burning the flour. Cook until the flour is light brown in color and a bit fluffy in texture, then remove from the heat
Remove the cinnamon sticks and cardamom pods from the milk. Pour the milk, along with all of the raisins, into flour and ghee. You can do this all at once or a little at a time. Then mix until completely combined, using the back of a wooden spoon to smooth the parsad as you mix.
Allow to cool then serve with some pomegranate seeds or other fruits if you like.

Notes

When I first shared this recipe I shared my short cut way of dry toasting the flour instead of parching it with ghee. Here are the instructions for that method if you would like to try.

Instructions

Combine milk, sugar, ghee or butter, cardamom, 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