A Divali traditional recipe-Parsad
  Debbie Bachu Ragoonath
November 2020


Serves at least 16


1 lb. or 4 cups flour

¾  lb. ghee

½ lb. or 1 cup granulated sugar

2 cups water

1 cup full cream evaporated milk

1 tsp. grinded cardamom seeds

¼ cup sliced almonds

¼ cup raisins

2 tbsp. minced ginger



  • Heat ghee in a large, heavy pot until the ghee melts and then add flour.
  • Cook on low heat for approximately 40 to 45 minutes until flour gets very loose, stirring continuously.
  • Add sugar to water and simmer for 10 to 15 minutes.
  • Warm milk.
  • After flour is cooked, add ginger, cardamom, almonds and raisins and stir for 2 minutes.
  • Add syrup and milk to flour mixture, stirring briskly until light and fluffy.

By: Debbie Bachu Ragoonath | FOOD | November 2020