Last year I posted parsad made with cream of wheat. This time I decided to post the other popular variation of parsad - flour parsad. I thought I was a cream of wheat parsad convert until I saw how fast and easy flour parsad was to make. And you still get that wonderful smooth sweetness parsad is known for.
A Choice of Parsad
So now I have a choice of which one I want to make, but it is going to be a difficult choice. Or... you know what? I think I will just have to make both when I'm ready: it's too hard to resist either parsad.
Now, during Divali, I normally get little bags contains the several Divali sweets, including parsad. Most times that little bag of parsad never get to reach home, and far less the fridge, because I would be nibbling on that parsad while on my way home too right after the barfi :-D.
By the way you ever had day old parsad, cold from the fridge? Man! it is the best way I know of, to really enjoy parsad. Somehow the coldness does something to bring out that milky sweetness of the parsad. Anyway, I'll be short since I have more to post before Divali celebrations really get on the way today. Here's flour parsad. Enjoy!
Oh! Don't be daunted by the amount of pictures: the steps are simple. I just wanted to show a little more detail, so that you will get a vivid picture of what to do. 🙂
1 tin evaporated milk 410g
1 ½ cup sugar
2 teaspoon elychee ( cardamom)
1 cup raisins
1 tbsp. grated ginger
½ lb unsalted butter or ghee
2 cups flour
Bring to a boil the milk, sugar, elychee and ginger.
Set aside the milk.
In another pot melt the butter or ghee
Add the raisins.
after about 2 minutes, add flour and stir continuously.
Note: You will also notice that the raisins have become plump. A good indication that it is ready for the milk.
Pour in the milk and continue stirring ...
See how easy that was? Ok! Next recipe coming soon. Ah gone!
Trini Parsad II (Flour Parsad)
- 1 tin evaporated milk 410g
- 1 ½ cup sugar
- 2 teaspoon elychee cardamom
- 1 cup raisins
- 1 tbsp. grated ginger
- ½ lb unsalted butter or ghee
- 2 cups flour enriched
- 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.
I thought it best to post this video on flour parsad today, during this auspicious time of Divali, and also because of the number of hits this recipe has gotten over the last few days. Flour parsad is most loved by many because of its creamy sweet taste. This is one type of parsad, the other is made with cream of wheat. The second is tastier and healthier. It is not served much, because cream of wheat is more expensive than flour. Generally, around this festive time a pounds of parsad is made to be distributed to friends and relatives.
So here is a parsad recipe for you to enjoy. Check out the video recipe then subscribe to the Simply Trini Cooking You Tube Channel. Of course tweet, facebook like and feel free to share with your friends and family.
Flour Parsad Video Recipe
Shubh Divali 🙂
Parsad is a popular Divali Recipe. You will love this recipe. This recipe produces a creamy and sweet tasty parsad. We invite you to leave comments about this flour parsad recipe below in the comment box below.
thanks for this i made it without raisins because i dont like them and i dont know what elychee is so i dont have it in my kitchen. i followed the recipe to the t its a little sweet but what the hay next time ill just put less sugar.
I love prasad but always had other people make it for me. Thought it was hard work. So today while working from home I made up my mind to try it. While I was making it I was saying to myself "Oh my God this looks so wrong!" but boy was I wrong! It was easy and quick and came out perfect. Because I deal with low insulin levels I will cut back a little on the sugar but it was melt in the mouth good. I called my mother sent her pictures called my brother who usually makes it for me. This is great! Thank you. BTW I'll be 60 next month and it's the first time I have made this. Definitely trying the goolab jamoon next. Maybe as soon as tomorrow.
17th Sep 2021
thannkkkkkkk you soooooooo much, my first time making prasad....great recipe, great finish product...im definitely using this site alot more
Thank you riogyul. Lots of recipes and still more to come..We food we culture!
mmmmmmmmmmm my favorite sweet... its so good....
I going and try dis today today. AH will let allyuh know how it come out. Ah cyah wait!!! Parsad is my favourite snack hands down!
Well I made some parsad yesterday and I am proud to say that "it done eat". Seriously, it did not last 24 hours. Dis website go make meh fat 😛
Oh gorsh Cheezees yuh mean to say yuh eat all de parsad by yuh self.. lol!!
Hahaha....yuh buss meh files dey Felix. All dis time I pretending like is me and meh husband that ate it all when it was just me that lick it up!
Hi, can I try this with rice flour? Or a combination gluten free flour? 🙂 If you have any suggestions I would love to know them. ^^ Thank you and take care`! 🙂
Does this recipe need any water added like you did with the cream of wheat recipe?
No, this is a different recipe and technique.
Hi. Tried the Parsad today. After many 'failures' this was absolutely the best. I used less sugar though. But I got the fluffy texture that eluded me for quite a while. Thanks.
It takes practice; you have learnt well. Congratulations 🙂
!!! Ohh Lovely !! Thank Ya :*
Thank-you kindly, our daughter visited T'dad recently and tasted Parsad, love it.We decided to go online and search recipe. Follow direction step by step view images, Parsad taste amazing 🙂
Made this yesterday for the first time. it came out perfect. love the pics that goes with each recipe. it really helps. Since this came out so good it have no other trini site worth going to.
thanks for sharing.
Allo Felix, one of my strange questions again: The elychee you refer to - is it whole elychee pods (slightly crushed), whole elychee seeds or ground elychee? Thanking you kindly.
Hi DC, I used ground elychee. Don't mind the questions;keep asking.
I've been craving parsad for some months now and last night I found your recipe!
I added a tbsp more ginger (for which my son complained) and I swapped out 1/2 cup flour for cream of wheat.
omg!!! I loves it!!!
Awesome recipe, just tried it (but with 1 cup sugar only) amazing amazing! Thanks SimplyTrini.
Recipe looks great, but my mom patch the floor before using it? Have u tried it that way? I can't wait to try this
Hi Felix, do you have to patch the flour before adding it to the ghee?
Some people do but it's all up to you.
Hi is the cardamon necessary? I tried getting it at a grocery but I didn't get any.
It would still taste good once you follow the recipe. It just adds flavour that's all.
This is the best parsad recipe I have ever came across, I made this for my family and it was a huge hit. Thank you very much keep those recipes coming.??
Many thanks Marilyn.
My go to recipe for years now but the sugar is waaay tooo much at least a 1/2 cup to 3/4 cup will do or to taste!
Felix this is the nastiest pot that I've ever seen! Are you not ashamed of this? People all over the world would be viewing this recipe and video, and may think that ALL Trinidadians are nasty!
Apparently, you would prefer I buy a brand new pot everyday and throw away all my seasoned pots. You have a lot to learn! Not everyone is as ignorant when it concerns cooking as you. I would hope many who read and view the video would not arrive at the same ignorant conclusion. Thank you for your comment.
Just found your recipe,being looking for an easy way to make this because mine has the flavor but always comes out stiff. So I'm going to try this recipe.
As for that fool he doesn't need to be n the kitchen,he hasn't the faintest idea about pots.
Thank you Mamma Lu 🙂
This is my go to site for everything. I am a born and bred Trini and dare I say it, your recipes are better than my mom's ? I hope she don't read the comments ?????.. And as for the pot if you're a Trini and don't have an iron pot,
1. You can't cook or.
2. You don't cook.
Trinis use that iron pot for stewing and currying any and everything hence the way it looks. Capeesh