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Trini Parsad II (Flour Parsad)

Course Desserts
Cuisine East Indian
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 14
Author Felix


  • 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.