Wednesday, November 6, 2013


Parsad is a Trinidadian dessert that is served at Divali.  Visit any Hindu household during this time and you will be given a bag of parsad. The popular version is made with flour. However I much prefer to make my parsad with semolina. Cream of wheat is also delicious but the semolina version is my favourite.

Yeild (4 servings)

1 cup evaporated milk 
1/4 cup sugar
1/4 tsp ground cardamon 
1/4 tsp freshly grated ginger
1/4 cup ghee
1/2 cup semolina (or cream of wheat)
* for a gluten free version use cassava flour
2 tbsp raisins

Slivered almonds and maraschino cherries to top it with when serving if you wish.

Heat milk, sugar, cardamon and ginger in a medium sized pot over a medium heat. Stir until sugar is dissolved then remove from heat and put to cool.

In a large heavy duty pot, heat ghee on high. Add the semolina flour and cook on medium high for a minute or two, stirring often. Turn heat down to lowest setting and slowly add milk. Be careful it spatters. I tend to ladle out a couple spponfuls of milk before adding the rest of the milk to control the spatter. Add the raisins. Stir until the milk has been absorbed and the pudding just starts to leave the sides of the pot. Remove the pot from the heat.

The entire process goes very quickly. The pudding will be soft when you take it off the heat but will firm up further once it is cooled.


  1. i've definitely never seen semolina used in this way--how delicious!

  2. Wow so in Trinidad it is called India we call this halwa...prasad in Sanskrit and in the languages which have emerged from Sanskrit means food offered to the is so very interesting how usages change with time, geography and culture, yet the essence remains the same! Your prasad looks absolutely delish! Belated Happy Diwali to you and your family! Cheers, Suchi

  3. what a wonderful dessert this is! I love the flavors in it and its beautiful too. Your photos are spot on

  4. a rich and delicious treat...will love to try this out,thanks for sharing :-)

  5. This is actually an Indian dessert called prasad, which the North-Indians spell as parsad. The recipe sounds nice, although the addition of ginger in semolina is totally new to me. Interesting recipe!

  6. Muy original su postre de semolina una verdadera delicia al paladar ,abrazos.

  7. Sounds delicious and looks quite quick to make too!

  8. I think I would LOVE this Shaz, especially with the cardamom in the mix! And its easy too. Plus I can get semolina here.....

    Reminds me of a halwa my South Indian friend made for me!

    Happy Diwali, long past I know but....

  9. I've never heard of Parsad. It looks fantastic!!