Trinidad’s Easy Parsad- Flour And Wheat Recipe

This easy Trinidad Parsad recipe makes the softest Divali treat that is easy to make.

Before we go any further, you must always parch your flour in ghee or butter to make the tastiest parsad.

Parsad has always been my favorite during the Divali celebration. When we used to eat our bellies full during the day, we would have curry, potato, channa, the works.

Then, at night, my sister and I would walk with a group of friends to enjoy the lit deyas. That’s when we used to get parsad. Our neighbors would hand out bags of this sweet treat, and we ate every bit of it.

Now, I don’t wait for Divali to make parsad. Whenever I am feeling nostalgic, this recipe is the first thing I make.

Thus, here is a parsad recipe that has been passed down from generation to generation. I have decided to add both wheat and flour recipes.

P.S.: Flour parsad is my favorite.

What Is Trini Parsad?

Trini parsad is a sweet, comforting dish made from flour or cream of wheat, slowly parched in ghee or butter, then folded with milk, sugar, and warm spices.

Sometimes raisins or nuts are added, but the heart of it is always the same—soft, rich, and melt-in-your-mouth. It is one of those foods that carries memory in every bite, passed down from generation to generation.

During Divali, parsad takes on a deeper meaning. It is not just a dessert; it is an offering. Hindus prepare it as prasad—a blessed food shared after prayers to Goddess Lakshmi, the bringer of light, wealth, and prosperity.

Parsad Recipe: Flour

Ingredients

• 2 cups all-purpose flour
• ½ lb ghee (or butter, but ghee gives the best flavor)
• 1 tin evaporated milk
• 1 ½ cups sugar
• 2 tsp elychee (cardamom)
• 1 tbsp grated ginger
• 1 cup raisins

Method

In a pot, bring to a boil the evaporated milk, sugar, elychee, and ginger.

Stir until sugar dissolves, then set aside.

In a heavy pot, melt the ghee.

Stir in the flour and keep moving it around until it turns a golden brown color.

Slowly pour in the hot milk mixture while stirring continuously. ( Do not stop, keep going, I know your hand is hurting)

Add raisins and let them plump for about 2 minutes.

Keep stirring until the mixture leaves the sides of the pot and looks fluffy.

Remove from heat, let it cool slightly, and serve warm in little portions.

Notes:

• The key is patience while parching the flour. I remembered the first time I patched the flour, I rushed it, and it tasted raw.
• Some families add cherries or nuts for extra texture.
• Parsad is always shared, never kept just for yourself—it’s part of the joy of Divali.

Cream of Wheat Recipe

It’s basically the same method, but with cream of wheat.

• 2 cups Cream of Wheat (instant or regular)
• ½ lb ghee (or butter, but ghee gives the richest flavor)
• 1 tin evaporated milk
• 1 tin condensed milk (optional, for extra richness)
• 1 cup sugar (adjust to taste)
• 2 tsp elychee (cardamom), ground
• 1 tbsp grated ginger
• ½ cup raisins
• 2 cups water

Prepare the milk mixture

Just like we did with the flour recipe: In a pot, combine evaporated milk, condensed milk (if using), sugar, ginger, and cardamom.

Bring to a gentle boil until sugar dissolves. Keep warm.

In a heavy pot, melt the ghee.

Add the Cream of Wheat and stir continuously until it turns golden and gives off a nutty aroma. (Keep mixing)

Slowly pour in the hot milk mixture while stirring constantly. When making huge batches, my mom would pour in the milk, and I would turn the patched wheat.

Add raisins and keep stirring until the mixture thickens and pulls away from the sides of the pot.

Remove from heat, let it cool slightly, and serve warm in small portions.

Notes:

• Cream of Wheat cooks faster than flour, so keep stirring to avoid lumps.
• I always make the best parsad, when I have help. So when I am continuously mixing the wheat, my husband or mom adds the milk mixture.
• Don’t forget to add the finished parsad in grease paper to remove any excess ghee.

Flour VS Cream Of Wheat Parsad

Parsad is a must-have for every Divali celebration. But if you are like me, then you can make it whenever you like.

More Recipes

• Sweet Trinidad RASGOOLA/ GULAB JAMOON Recipe
• Caribbean Yummy Kurma Recipe
• Trinidad Milk Barfi Recipe
• Caribbean Mother In Law Recipe
• Trinidad Pumpkin Choka/ Pumpkin Talkari
• Trini Curry Channa & Aloo (Potato)