Parsad And Roat – Delicate Indian Treats Made In Guyana!

When you attend Indian weddings in Guyana, one of the most mouthwatering dessert you will look forward to is to have your parsad in a brown paper bag – or now even fancier bags – along with other sweets and garnishes. Another sweet that you may occasionally find is called roat; most of the older ones will understand what these treats are and they’ll know how to make them. Others, perhaps the younger ones, may not have even heard the term ‘roat’ before. So, this article will discuss what parsad and roat are and it will teach you how to prepare it.

Parsad And Roat

When the East Indians came, they brought these sweets with them which contributed to the diverse, rich cultural food of Guyana. Many adapted these cooking skills from them and passed it down from generation after generation.

Parsad: There are various ways you can make parsad. One is made simply with flour and another requires the cream of wheat. The main ingredients in parsad are sugar, milk, flour, and ghee, or clarified butter. After the flour is parched, a syrup of sugar and water is added and the mixture is stirred until it thickens. Properly parching the flour is the most vital part of making the parsad. The cream of the wheat version of this traditional sweetmeat is not as popular in Guyana but very delicious.

Roat: Roat is a sweetbread, that originated in Uttarakhand, India. It is paired with parsad, especially at religious Hindu functions. The roat made in Guyana is made mainly with ghee, milk, flour and sugar. Like parsad, raisins and currants may be added to this sweetmeat.

How To Make Parsad – Guyanese Style

Ingredients:

• 1 cup all-purpose flour
• 1 pt ghee
• 1 cup sugar
• 1 can evaporated milk
• 2 sticks cinnamon
• 8 cloves

Optional: cherries, raisins

Method:

1. Add sugar to a cup of water and dissolve.
2. In a skillet, parch flour.
3. In a separate pan, add ghee and melt.
4. Slowly stir in flour until it becomes golden brown.
5. Add syrup and keep stirring.
6. Mix in raisins and/or cherries.
7. Remove from heat and allow to cool.

How To Make Cream of Wheat Parsad

Ingredients:

• 1 cup all-purpose flour
• 1 pt ghee
• 1 cup sugar
• 1 can evaporated milk
• 2 sticks cinnamon
• 8 cloves

Optional: cherries, raisins

Method:

1. Add sugar to a cup of water and dissolve.
2. In a skillet, parch flour.
3. In a separate pan, add ghee and melt.
4. Slowly stir in flour until it becomes golden brown.
5. Add syrup and keep stirring.
6. Mix in raisins and/or cherries.
7. Remove from heat and allow to cool.

Watch This: Real Nice Guyana Parsad Recipe

How To Make Tasty Roat

Ingredients:

• 2 cup cream of wheat
• 1 cup ghee
• 1 cup sugar
• 1 can evaporated milk
• 3 cups water
• 3 sticks cinnamon
• 6 cloves
• 4 cardamom pods

Method:

1. Heat water on stove and add spices (cinnamon, cloves, cardamom) and sugar.
2. Allow toboil and form into a syrup.
3. In another skillet, add ghee and allow to melt.
4. Slowly add cream of wheat into skillet with ghee and allow to parch.
5. Mix in the sugar syrup and milk.
6. Stir until parsad thickens.
7. Remove from heat, allow tocool and serve.

Parsad And Roat In Guyana

Indeed many in Guyana love to indulge in the sweet goodness of parsad and roat. Both have their own unique taste and yet they tend to complement each other. After reading this article, no doubt the younger generation can have an idea of how to make these traditional Indian sweets and not just buy them. However, if you are feeling lazy and want to just buy some of these desserts, you can visit the Maharaja Palace Restaurant on 207 Sherriff Street, Georgetown or the Indian fast food outlet in the Giftland Mall. Whether you make these sweets or you buy them, you will definitely enjoy these delicate Indian treats that are made in Guyana.

Article References:

• https://www.realniceguyana.com/recipes/cream-of-wheat-parsad/
• https://www.realniceguyana.com/recipes/parsad/
• https://www.geniuskitchen.com/recipe/roth-prasad-419169
• https://www.whiskaffair.com/roat-recipe/
• http://nandasahadeo.blogspot.com/2011/04/how-to-make-roat-hanumanji-prasad.html

Last Updated: 2020-07-20