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Created by Aaron430, Thursday, 13 January 2011
Average user rating vote imagevote imagevote image / 4 4 Users Voted


Sweet dessert served at prayers


At a glance
Dessert/ Sweets
  • 2 cups All purpose flour
  • 1 1/2 cups Ghee or 3 sticks of butter
  • 3 cans evaporated milk
  • 2 cups brown sugar
  • 1 teaspoon cardamom powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 cup golden raisins
  • 1/2 cup cherries
  • 1 tablespoon almond vanilla essence


  1. In a medium saucepan, combine milk, sugar, cherries, and essence. Bring to a boil, then remove from heat. Keep aside. Mix together the spices and keep aside.
  2. In a large karahi or pot, heat the ghee on high heat.
  3. When the ghee is hot, add in the raisins and fry for 2 minutes, lower heat to medium
  4. Sprinkle in the flour to prevent lumps, and stir. The flour should begin to cook right away with the raisins. Continue stirring, and scraping the sides, this ensures the raw flour will cook evenly together.
  5. Parch the flour with the ghee until the mixture becomes the color of peanut butter, and it goes from a solid paste to a thin, runny paste. About 10-15 minutes. You will see the mixture bubbling slightly.
  6. Add the spices into the mixture, and stir in.
  7. Slowly add the hot milk mixture to the parched flour mixture, and stir well. The parsad should come together as the milk is being added.
  8. Once the mixture cooks into a big doughy ball, remove from heat, and serve.

Additional Tips

**Avoid adding the spices to the milk mixture. It will overpower the taste of the milk, and can sometimes stick to the bottom of the pot. **The spices, raisins, and cherries are completely optional. Omit them if you do not like them. However, your parsad will have a plain taste Nuts may be added to the parsad if desired. **Salted stick butter may be used, however, if using salted butter, omit one can of milk, and substitute with one can of orange soda. Do NOT boil this mixture if using orange soda. **Cream of wheat may be used in place of flour. **1/2 rice flour, and 1/2 all purpose flour may also be used but only salt butter recipe. (rice flour will not cook in ghee)


Comment by bloodyrose , Wednesday, 31 August 2011 vote image
too much geeutter and cloves and ginger bad combi
Comment by Aaron430 , Thursday, 13 October 2011 vote imagevote imagevote imagevote image
Im sorry you did not find this recipe good. Its the same recipe I use when I do puja. I dont really like butter parsad, so I dont make it. Maybe you should cut the butter down to 2 sticks. I know when you make butter parsad, when its finished, the parsad becomes really oily. Hence the reason why I dont like it :/ as for the spices, as mentioned, they're completely optional, and you can control how much or little bit you want in it
Comment by 1Trevor1 , Wednesday, 26 October 2011 vote imagevote imagevote image
Fresh ginger is better than the ground ginger
Comment by Nerry , Saturday, 28 January 2012 vote imagevote imagevote imagevote image
I used this recipe for my puja and it came out fine, I omitted the spices. Thanks for posting for pujas so people like me can learn how to make my parsaad. I am grateful for the details and picture.