Parsad / Halva


"Parsad" is a traditional indo-caribbean dish that is very popular in Guyana and also in Trinidad. Mainly served for "Diwali" a Hindu holiday, it is spread and known throughout all Caribbean ethnies.

It is a sweet dessert made from roasted flour and authentic West indian spices. Similar dishes are also to be found in the middle east, more known as "Halva" and usually seasoned with rosewater, roasted nuts and sugar sirup. My grandma used to serve parsad always with fresh pomegranate and nuts.

As you can see there are plenty versions of parsad- today I will share my personal recipe. This is definetly not a traditional Version but still packed with flavour, creamy in texture and a modern twist.

Ingrediants:

1 cup of plain white flour, 1 Cinamon stick 4 cloves of green Cardamom 2 Small Cloves Freshly grated Nutmeg Vanilla essence

Orange zest 1 cup of coconut milk 1 teaspoon of butter 1 tablespoon coconut sugar 2 tablespoons granulated white sugar 1 pinch of salt

1. Brown your flour First you will need to brown your flour. In a deep pot, add your flour on a low-medium heat. And continously stir the flour. The goal is to get a light golden brown colour. Toast your flour and do not leave it unattended- it can burn very quickly.

2. Prepare your spiced milk In a seperate pot I like to start with my spiced milk while my flour is toasting. Start with a low-medium heat and toast your green cardamom, cloves and cinnamon stick. This step ensures that your Parsad will have an amazing depth of flavour to it. Add your fresh coconut milk and let it simmer. Grate in some fresh nutmeg, add a drop of vanilla essence, butter, salt and sugar. I like to use coconut sugar for depth of flavour and regular white sugar for extra sweetness. You could also use condensed milk if you prefer. Add in your freshly grated orange zest. Stir everything well together. You might want to add a little bit of water into your spiced milk incase it gets too thick.

Taste and adjust to your liking.

3. Cook your Parsad Your flour should have gotten to nice golden colour.

Now add your spiced milk into the pot with the flour.

With a wooden spoon stir and blend in everything well together until it forms a thick paste. Keep cooking and stiring for 5-10 minutes on low-medium heat and make sure everything is well combined. Your Parsad is ready when it forms nice thick clumps.

4. Serve and enjoy!

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