top of page
  • Foodie Nation

Trini Parsad Recipe Using Anchor Cow Brand Ghee


Water - 3 cups Granulated Sugar - 1 cup Evaporated Milk - 250 ml Condensed Milk - 395 g Mixed Essence - 1 tbsp Cinnamon - 1 stick Nutmeg Powder - 1/4 tsp Ginger - 1 tbsp (minced) Assorted Raisins - 1 cup Cardamom Powder - 1 tsp Anchor Cow Brand Ghee - 400g Flour - 4 cups (sifted)


  1. Heat saucepot over medium heat.

  2. Add water and sugar and mix until sugar is fully dissolved.

  3. Set aside.

  4. Heat another saucepot over medium heat.

  5. Add evaporated milk, condensed milk, essence, cinnamon, nutmeg, ginger, raisins and cardamon.

  6. Whisk until everything is fully incorporated.

  7. Once fully incorporated, stop whisking and allow the mixture to heat up to the point where bubbles begin to form on the edges of the saucepot.

  8. Whisk in the water mixture.

  9. Set aside.

  10. Heat another saucepot over medium heat.

  11. Add ghee.

  12. Once melted, whisk in flour.

  13. Continue whisking to remove any lumps and to cook the flour.

  14. Do this for 15 to 20 minutes over medium heat.

  15. Add the liquid to flour and ghee and continue mixing with a spoon or heat resistant spatula until the mixture thickens.

  16. You want the mixture to remain a bit wet because the flour will continue to soak up the liquid while cooling.

  17. Remove from pot and allow to cool.

  18. Enjoy!

Foodie Nation Instagram @foodienationtt ig

Join our mailing list to see our latest posts 1st!

bottom of page