Guyanese parsad is a smooth, buttery dessert made with parchedflour, ghee, milk, sugar, and spices. Serve this Guyanese treat alongside fruit for holidays and celebrations.
Course Snacks
Cuisine Guyanese/Indian
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Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 405kcal
Equipment
Small Saucepan
Large Saucepan
Ingredients
2cupsAll purpose flour sifted
3cupswhole milk
¾cupgranulated sugarmay also use brown sugar or Demerara sugar
3/4cupGheemay also use butter
1-2Cinnamon sticksmay substitute for 1/2 teaspoon of ground cinnamon
2-4Cardamom pods
1/4teaspoonvanilla extract
¼cupraisinsrinsed
Instructions
Combine 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
While milk is coming to a boil, add a large saucepan to medium-high heat and bring up to temperature
Then add the ghee and allow to melt completely
When ghee is completely melted add the flour and mix together well, stirring constantly to prevent burning
Continue to cook the ghee and flour mixture for 5 to 8 minutes, stirring constantly, until it is light brown in color and a bit fluffy in texture
Then remove from the heat and immediately add the milk, spices and raisins mixture to the cooked (parched) flour and butter and mix until completely combined and smooth
Allow to cool then serve with some pomegranate seeds 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