Mohanbhog or Parsad with candied cherries

Guyanese parsad is a sweet, rich, and flavorful dessert that holds deep cultural and religious significance in many Guyanese households, especially during Hindu festivals like Diwali. In Guyanese culture, food is an essential part of any celebration, and parsad is often a dessert or sweet meat at religious functions, gatherings, and events.

Guyanese Parsad

What is Guyanese Parsad?

Guyanese parsad, also known as mohanbhog, is a type of sweet pudding made from flour, ghee (clarified butter), sugar, milk, and spices. It is often compared to halwa, a dessert with similar origins in Indian cuisine. It is known for its rich, buttery texture and sweet flavor, with hints of nutmeg, cinnamon and also cardamom. In many cases, raisins and cherries are added to give it a burst of color and flavor.

While parsad is simple in terms of its ingredients, the key lies in its preparation. A few minor missteps can lead to a gritty or overly greasy dessert, which is why mastering the recipe requires a bit of know-how.

A Brief History of Parsad

Parsad has its roots in the Indian subcontinent, brought to the Caribbean, including Guyana, by indentured laborers in the 19th century. Over time, the recipe was adapted to local ingredients and tastes, making Guyanese parsad unique. In Guyanese Hindu households, it’s not only a dish for celebrations but also a religious offering.

Ingredients to make parsad

Key Ingredients

  • Ghee: The rich, nutty flavor of ghee is what gives parsad its distinctive taste. Ghee is a type of clarified butter, and while you can substitute it with regular butter, authentic parsad requires ghee for that deep, aromatic richness.
  • Flour: All-purpose flour is the base of the parsad. Toasting the flour properly is crucial to getting the right texture.
  • Milk: Whole milk or evaporated milk is commonly used. It adds a creamy texture and smoothness to the dish.
  • Sweetened Condensed Milk or Sugar:  Guyanese brown sugar or Demerara sugar can be used in place of condensed milk.  It sweetens and enriches the dessert.
  • Cinnamon, Nutmeg, Cloves and Vanilla extract: These aromatics are often added to enhance the flavor, providing a sweet, warm aroma that pairs beautifully with the rich ghee. Cardamom can also be added used.
  • Raisins and Cherries: This is optional, but adding dried fruits like raisins and maraschino cherries can give the dish an extra layer of texture and taste.
Ghee and flour parched on the stove to make mohanbhog

Tips and Tricks for Perfect Parsad

  1. Use Good-Quality Ghee: Ghee is the foundation of this dish, so it’s worth investing in a high-quality brand. The better the ghee, the more aromatic and rich your parsad will be. If you’re feeling adventurous, you can even make your own ghee at home.
  2. Toast the Flour Slowly: One of the biggest mistakes people make is not toasting the flour properly. You want to slowly toast it on low heat until it’s a light, golden brown. Rushing this step will result in raw-tasting flour and could ruin the texture.
  3. The Right Flour-to-Ghee Ratio: Getting the flour-to-ghee ratio correct is essential. Too much ghee, and your parsad will be greasy; too little, and it will be dry and crumbly.
  4. Use Warm Milk: Always add warm milk to the flour mixture to prevent clumping. Adding cold milk can cause the flour to seize up, creating lumps.
  5. Be Mindful of Sugar: The sweetness of parsad is up to personal preference. Some people prefer it to be very sweet, while others like it mild. Taste the mixture as you go along and adjust the sugar level to your liking.
  6. Add Spices for Extra Flavor: While cardamom and nutmeg are the traditional spices used in parsad, you can experiment with others like cinnamon or vanilla essence for a unique twist.
  7. Stir Constantly: When you’re adding the milk and sugar to the toasted flour, keep stirring to avoid any lumps. Parsad can go from smooth to lumpy very quickly if left unattended.
  8. Adding Dried Fruits: If you’re adding raisins or cherries, toss them in during the final stage of cooking. This allows the flavors to meld without the fruit becoming too mushy.
Rich and cream, toasted flour and ghee to make parsad

How to Make Guyanese Parsad: Step-by-Step Guide

Step 1: Prepare Your Ingredients

Measure out all your ingredients before you start. You’ll need ghee, flour, milk, sugar, cardamom, and any additional spices or fruits you’d like to include.

Step 2: Toast the Flour

Heat a heavy-bottomed pot over low heat and add the ghee. Once melted, add the flour and begin to toast it. Keep stirring constantly to avoid burning. This step is crucial for developing the rich flavor of the parsad. The flour will change texture and become smooth and fluffy. When the flour turns a golden brown, you’ll know it’s ready.

Step 3: Add Milk and Sugar

Warm milk and sweetened condensed milk(or brown sugar) with spices.  Gradually add warm milk to the toasted flour, stirring constantly to avoid clumps.

Step 4: Cook Until Thickened

Keep cooking the mixture, stirring continuously until it thickens and pulls away from the sides of the pot. The consistency should be smooth, thick, and creamy.

Step 5: Add Vanilla and Dried Fruits(Optional)

If you’re using raisins or cherries, add them in the final stages. This allows them to plump up without losing their texture. Stir in vanilla as well

Step 6: Cool and Serve

Once the parsad reaches the desired consistency, remove it from the heat and let it cool for a few minutes. You can serve it warm or at room temperature, depending on your preference.

Storing and Reheating

Knowing how to store Guyanese Parsad is key. It can be stored in an airtight container at room temperature for up to 24 hours. If you prefer to keep it longer, refrigerate it, but make sure to bring it to room temperature before serving, as it tends to harden when cold.

To reheat, simply place it in a microwave-safe dish and warm it for a few seconds, or gently heat it on the stove, adding a little milk to restore its smooth texture.

Other Guyanese Sweet Treats to try

Get the Recipe Guyanese Parsad

Ingredients
 

  • 12 oz can evaporated milk
  • 1 cup water
  • 14 oz can sweetened condensed milk
  • 1 stick cinnamon
  • 4-5 whole cloves
  • 3/4 cup ghee
  • 2 cups all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 1 cup candied cherries(halved)

Instructions
 

  • Warm the Milk Mixture: In a saucepan, combine the evaporated milk, water, cinnamon stick, and cloves. Warm this mixture over medium heat until it is just about to simmer. If you'd prefer to use whole milk, substitute the evaporated milk and water with an equal amount of whole milk. Once warmed, set the milk mixture aside and remove the cinnamon stick and cloves.
  • Melt the Ghee: In a heavy-bottomed pot, melt the ghee over low heat.
  • Toast the Flour: Gradually add the flour to the melted ghee, stirring constantly to avoid lumps. Keep stirring until the flour is smooth and fully combined. Continue to cook over low heat, allowing the flour to toast and parch. This step is essential for achieving the deep, nutty flavor of the parsad. You want the flour to develop a rich, dark brown color, and the texture will change from grainy to smooth and fluffy.
  • Add the Milk Mixture: When the flour reaches a deep brown shade, increase the heat to medium-high. Slowly add half of the warmed milk mixture to the toasted flour, stirring constantly. Once the first half is well-incorporated, add the remaining half and continue to stir until everything is smooth and well blended.
  • Flavor and Finish: Add the vanilla extract, ground nutmeg, and halved cherries (if using). Stir everything together and allow the flavors to meld for a minute or two.
  • Remove from Heat and Serve: Once the parsad has reached a smooth, thick consistency, remove it from the heat. Let it cool slightly before serving. You can enjoy it warm or at room temperature.

Video

Notes

  • Consistency: If the mixture seems too thick, you can add a little more warm milk to achieve your desired texture.
  • Cherries: While cherries are optional, they add a pop of color and a slight sweetness that balances the richness of the parsad.
  • Storage: Parsad can be stored in an airtight container at room temperature for up to 24 hours, or refrigerated if you want to keep it longer. To reheat, simply warm it gently on the stove with a splash of milk.
Cuisine: Guyanese
Course: Dessert
Author: Jehan Powell