Parsad

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Parsad

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🇹🇹 Trinidad & Tobago
Carribean

Parsad is an offering to God(s). This recipe varies by family and preference in the starch binding ingredient like cream of wheat, flour, or others. In this version, we are using plain all purpose flour and a technique passed down from my Grandmother to my Father. I find that this method yields a more enjoyable texture compared to oversaturted versions with cream of wheat.

This technique takes a while as it is similar to making a roux or choux (pate a choux) and requires constant stirring to prevent scorching. You will notice the difference when you add it in ziplock bags to distribute after Sunday difference, the liquid is retained in flour because of the simple syrup technique versus leaking out and saturating the inside of the bag.

Ravi Bajnath

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Published on:
October 30, 2024

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🌾 Ingredients

Main Ingredients

  • 2 Cups of All-Purpose Flour
  • 1 Can of evaorated milk (400~g)
  • 1 Stick of melted butter
  • 1 Cup or less of raisins

Sugar Syrup

  • 1.5 Cups of White Sugar
  • 1.5 Cups of Water
  • 0.5 Tbs of Green Cardamom Powder

🔪 Kitchenware

  • Dutchie
Prep Time: 
5
Cook Time: 
30
Recipe By:
Ravi Bajnath

🍽️ Instructions

Make Sugar Syrup

  1. Bring sugar, water, and cardamom powder up to a boil.
  2. Dissolve ingredients and set aside to cool for later.

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Toast Flour

  1. Add flour to a large dutchie or pan over a medium heat.
  2. Continuously stir flour as it toasts and turns brown, about 20 minutes or more.
    1. Aim for the color of light brown sugar

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Add Wet Ingredients

  1. Once flour is toasted, add your melted butter, evaporated milk, and incorporate quickly over a low heat to avoid scorching or fat separation.
    1. The texture will resemble a firm brown roux.
  2. Add desired symple syrup or half of the amount first while continuously stirring. This will soften the parsad and form small crumbly bits when the sugar is heated through and cooled.
    1. Not all of the prepared serving needs to be added, taste for preference.
  3. Add raisins or currants, cook for a couple of minutes to the desired texture and serve.

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📦 Storage Instructions

Storage Container

  • Store in a container for up to a week.

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🤌 FAQs

Additional spices?

Ginger and Cinnamon work.

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No cherries?

The red thing in oily persad? No thanks.

🔪 Affiliated Products

Dutchie Pot