Parsad is a traditional Indian dessert that is commonly served during religious ceremonies and festivals. It is made with wheat flour, ghee (clarified butter), sugar, and nuts, and is known for its rich and sweet flavor. There are two main variations of parsad: the cream of wheat version and the flour version. The end result is a rich and decadent dessert that is sure to satisfy any sweet tooth.
Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes
Course: Desserts
Cuisine: East Indian
Servings: 14
Ingredients
- 1 tin evaporated milk 410g
- 1 1/2 cup sugar
- 2 tsp elychee cardamom
- 1 cup raisins
- 1 tbsp. grated ginger
- 1/2 lb unsalted butter or ghee
- 2 cups flour enriched
Instructions
- Bring to a boil the milk, sugar, elychee and ginger. Set aside.
- In another pot melt the butter or ghee. Add raisins. After about 2 minutes, add flour and stir continuously.
- Stir until the mixture achieves a golden brown colour. Pour in the milk and continue stirring until it leaves the sides of the pot and looks fluffy in appearance. Remove to cool.
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Recipe © Simply Trini Cooking. All rights reserved
Trini Parsad II (Flour Parsad)
Servings: 14
Calories:
Ingredients
- 1 tin evaporated milk 410g
- 1 1/2 cup sugar
- 2 tsp elychee cardamom
- 1 cup raisins
- 1 tbsp. grated ginger
- 1/2 lb unsalted butter or ghee
- 2 cups flour enriched
Instructions
- Bring to a boil the milk, sugar, elychee and ginger. Set aside.
- In another pot melt the butter or ghee. Add raisins. After about 2 minutes, add flour and stir continuously.
- Stir until the mixture achieves a golden brown colour. Pour in the milk and continue stirring until it leaves the sides of the pot and looks fluffy in appearance. Remove to cool.
