Parsad (not sure I spelt that correctly) is a Guyanese dessert of East Indian origin. It is especially popular during the Phagwah Holidays. Although parsad is often used in Hindu Religious Functions, and is offered to “hindu gods” during Hindu rituals, parsad or mahamboug can be made and eaten by anyone at any time and for any occasion. There are many variations of Parsad. In this video, a Guyanese citizen, Miss Naressa, teaches us how to make Ghee Parsad, also called Mahamboug.
Ingredients
1/4 pounds cherries
1/2 pounds raisins
2 pounds flour
2 tins of evaporated milk
2 pounds of ghee
1 pound of sugar
3 pints of water
Instructions
Put the karahee (or pot) to heat up on the stove or fireside.
When the karahee becomes hot, place the 2 pounds of ghee inside and let it melt into liquid form.
While the ghee is melting, mix the milk, the sugar, and the water and stir until it becomes a homogenous mixture. Set it aside.
Add the flour and allow it to “parch” in the boiling ghee. Keep stirring until all lumps are dissolved. Keep stirring until the mixture gets golden brown.
Add the raisins and cherries into the boiling ghee/flour mixture and cook until the raisins swell.
All the liquid mixture created in step 3 above. Stir well and allow to cook until all the ingredients solidifies into delicious parsad or mahamboug.
