TRINI PARSAD (Flour & Cream of Wheat)

Recipe Details

Cuisine: Trinidadian / Indo-Caribbean
Course: Dessert / Traditional Sweet
Preparation Time: Approximately 10 minutes
Cooking Time: Approximately 25–35 minutes
Total Time: Approximately 35–45 minutes
Storage: Refrigerate in an airtight container for 3–4 days
Serving: Warm or at room temperature

Ingredients:

For the Toasted Flour Mixture

• 1 cup plus 2 tablespoons ghee

• 2 cups cream of wheat

• 1 cup all-purpose white flour

For the Spiced Milk Mixture:

• 3 cups whole milk (full-cream milk)

• 1 cup evaporated milk

• 1 cup granulated white sugar (see reduced-sugar option below)

• 1 teaspoon ground nutmeg

• 4–5 cardamom pods, lightly crushed

• 2 cinnamon sticks

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

Additional Ingredients:

• ½ cup raisins

• 2 tablespoons freshly grated ginger

Optional Toppings:

• ¼ cup chopped maraschino cherries

• ¼ cup blanched, slivered almonds, toasted

Reduced-Sugar Variation:

If you prefer a parsad that isn't quite as sweet, here's how I like to adjust the recipe:

• Reduce the sugar from 1 cup to ½ cup.

• Increase the raisins from ½ cup to 1 cup.

The extra raisins provide little bursts of natural sweetness throughout the parsad, helping balance the reduced amount of added sugar without sacrificing flavor.

This is my preferred way of making it when I want something a little less sweet.

Instructions:

Step 1: Prepare the Spiced Milk

In a separate saucepan, combine the whole milk, evaporated milk, sugar, nutmeg, crushed cardamom pods, cinnamon sticks, vanilla extract, and salt.

Place the saucepan over medium heat and gently warm the mixture, stirring occasionally to dissolve the sugar.

Heat until the milk begins to steam and is just approaching a scald. Do not allow it to come to a rolling boil.

Remove from the heat and set aside.

The warm milk will carry the beautiful flavors of the spices into the parsad.

Step 2: Toast the Flour and Cream of Wheat

In a large, deep, heavy-bottomed pot, add the ghee, cream of wheat, and all-purpose flour.

Place over medium-low heat and begin stirring.

Continue toasting for approximately 15–20 minutes, stirring frequently and scraping the bottom of the pot to prevent burning.

As the mixture cooks, it will gradually develop a golden-brown color and a wonderful toasted aroma, almost like freshly popped popcorn.

My tip: Don't rush this step! The longer you toast the mixture, within reason, the deeper and richer the flavor becomes. Some people prefer a lighter golden parsad, while others enjoy a darker, more intensely toasted version.

The color is a matter of personal preference, but be careful not to burn the flour.

Step 3: Add the Raisins and Ginger

Once the flour mixture is beautifully toasted and fragrant, add the raisins directly to the pot.

Stir for approximately 1 minute. You'll notice the raisins beginning to puff up slightly as they warm in the ghee.

Next, add the freshly grated ginger and mix until evenly distributed throughout the toasted mixture.

Step 4: Gradually Add the Warm Spiced Milk

Important: Be very careful during this step, as the mixture will bubble and release hot steam.

Keep the pot over low to medium-low heat.

Using a heatproof strainer, carefully pour the warm spiced milk into the toasted mixture in 2–3 batches. The strainer will catch the cinnamon sticks and cardamom pods.

Alternatively, you can strain the milk into a separate heatproof container before adding it to the pot.

When the first batch of milk touches the hot ghee mixture, expect vigorous bubbling and steam.

This is why I recommend using a large, deep pot with plenty of room.

Add the milk slowly, keeping your hands and face away from the rising steam.

Begin stirring immediately and continuously.

As the mixture absorbs the milk, it will gradually thicken.

Continue adding the remaining milk in batches, stirring constantly between additions to maintain a smooth, even consistency.

My tip: Once you begin adding the milk, don't stop stirring! Constant mixing is what helps prevent lumps and gives the parsad that beautifully soft, smooth, pillowy texture.

Step 5: Cook Until the Milk Is Absorbed

Continue stirring as the cream of wheat and flour absorb the remaining milk.

The mixture will gradually become thicker, softer, and more cohesive.

Once all the milk has been incorporated and absorbed, the parsad should have a soft, moist consistency without excess liquid.

Remove from the heat.

Step 6: Add the Almonds and Finish

Stir the toasted slivered almonds into the finished parsad.

Transfer to your serving dish and finish with the chopped maraschino cherries.

Serve and enjoy!

Other Ways to Serve Parsad

One of my favorite things about parsad is that there really isn't just one way to enjoy it.

Growing up and attending prayers with my cousins, I remember receiving parsad alongside all sorts of delicious treats.

Sometimes there would be sliced apples, grapes, bananas, kurma, or other traditional Indian sweets, all served together.

Those combinations are part of what makes parsad so special to me.

You can enjoy yours with:

• Sliced apples

• Fresh grapes

• Sliced bananas

• Kurma

• Other traditional Indian sweets

• Toasted nuts

• Maraschino cherries

There is no rule saying you must use a particular topping. Make it your own!

Storage and Reheating

Store leftover parsad in an airtight container in the refrigerator.

For best quality, enjoy within 3–4 days.

Although parsad can be eaten cold, I personally prefer mine slightly warm.

When it's been sitting in the refrigerator, I like to pop a portion into the microwave or gently warm it in a toaster oven until it softens again.

There's something about that warm, soft, pillowy texture that makes it even more delicious!

Avoid overheating, as this can dry it out.

My Tips for Making the Best Parsad

1. Take your time toasting the flour.
This is where so much of the flavor develops. That warm, popcorn-like aroma is exactly what you're looking for.

2. Keep your heat controlled.
Medium-low heat allows the flour and cream of wheat to toast gradually without burning.

3. Use a deep pot.
When the warm milk meets the hot ghee mixture, it will bubble vigorously. Give yourself plenty of space to work safely.

4. Add the milk gradually.
Pouring it in 2–3 batches makes the mixture easier to manage and helps maintain a smooth consistency.

5. Keep stirring!
This is especially important once you begin adding the milk. Constant stirring prevents lumps and helps create that beautiful, soft texture.

6. Adjust the sweetness to your liking.
My reduced-sugar variation uses just ½ cup of sugar and 1 cup of raisins for a lovely balance of sweetness.

7. Make the toppings your own.
From toasted almonds and cherries to fresh fruits and traditional Indian sweets, there are so many ways to enjoy your homemade parsad.

For me, parsad is more than just something sweet to eat. It's the fragrance of toasted flour and warm spices, the memories of attending prayers, and the little bags filled with parsad and other treats that made those occasions so memorable.

Whether you're making it for a special occasion, sharing it with family, or simply craving something comforting, I hope you enjoy making my version of homemade Trinidad parsad.

Made with love,
Samantha Stiell

There is something special about homemade Trinidad parsad. From the warm, nutty aroma of flour toasting in ghee to the beautiful fragrance of cinnamon, cardamom, ginger, and nutmeg, this traditional Indian-inspired sweet is full of comforting flavors.

Parsad is especially popular in Trinidad and Tobago during Hindu prayers and religious celebrations, but it's something I believe can be enjoyed whenever you're craving a little sweetness.

One of the things I love most about making parsad is how the flavor develops as the flour and cream of wheat toast. The deeper the golden-brown color, the richer and more pronounced the toasted flavor becomes.

My version uses a combination of cream of wheat, white flour, ghee, warm spiced milk, raisins, and freshly grated ginger. I also love finishing mine with toasted almonds and chopped maraschino cherries.

And because I don't always want something overly sweet, I'm sharing my reduced-sugar variation too!