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parasad, pomegranate and dragon fruit on a gray plate
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Guyanese Parsad

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
Keyword easy prasad recipe, guyanese butter parsad recipe, guyanese flour parsad, guyanese ghee parsad recipe, Guyanese Parsad, Guyanese Parsad recipe, Halwa, how to make butter parsad guyanese style, how to make guyanese parsad recipe, mohanbhog, mohanbhog Guyana, Parsad, parsad dessert, parsad recipe Guyana, parsad recipe guyanese style, parsad recipe punjabi, what is parsad
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 405kcal

Equipment

  • Small Saucepan
  • Large Saucepan

Ingredients

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

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
  1. 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
  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

Nutrition

Calories: 405kcal | Carbohydrates: 51g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 37mg | Potassium: 216mg | Fiber: 2g | Sugar: 23g | Vitamin A: 150IU | Vitamin C: 0.4mg | Calcium: 125mg | Iron: 2mg