Sweet Treats

Parasad Recipe

If there were ever a dish that brought back young childhood memories of growing up in a Hindu home, parasad would have to be the one.  We had so many jhandis and poojas in my house that making parsad in the kitchen became a norm.  This bread pudding-like dessert is something that is only available at these types of Hindu religious functions so it cannot be easily found at a local roti shop.  ~ Alicia Senhouse
  1. 16oz evaporated milk
  2. 3/4 cup white granulated sugar
  3. 1/4 tsp ground cardamom/elaichi
  4. 1/2 tsp ground cinnamon
  5. 1/8 tsp ground nutmeg
  6. 6-8 maraschino cherries, chopped
  7. 4oz ghee
  8. 4oz salted or unsalted butter
  9. 1 cup all-purpose flour
  1. Measure 16oz evaporated milk into a small pot, add sugar and spices, stir to combine. Warm milk on stove to dissolve sugar, do not boil. Keep milk warm until ready to use.
  2. Heat a large pot or caharee on medium, melt ghee and butter, add flour and stir quickly to dissolve, begin parching by stirring continuously.
  3. Turn heat to medium-low and continue to parch flour/ghee/butter mixture until golden brown. This should take about 15-20 minutes. Do not walk away from stove, the bottom of this mixture will catch quickly to the pot and will burn.
  4. Once flour/ghee/butter mixture is golden brown, pour in warm milk. Stir quickly and vigorously as mixture comes together, add cherries and continue to stir.
  5. Parsad is done when it begins to pull away from the sides
By Alicia Senhouse
Adapted from Inner Gourmet


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