🍒Walnuts (don't skimp), and cherries is how Jacksons like it! 🍒 Its like Play-Doh you can eat ANY DAY OF THE YEAR lol. Also Chewy kurma/"fat fingers" lol. Thanks for the yummy recipe!
2023. Made a vegan nondairy version this recipe is great. Thank you so much for putting this video up and I can tell you really love your grandmother. This makes me happy.
Hey bud, thank you so much for this recipe. I tried it pretty much close to how you prepared it - including the patching the flour for about 15 minutes. I did cut all the measurements in half since I was trying it for the first time. It came out really well. It's funny because whenever I ask for a recipe, I'm always told a little bit of this and a little bit of that. Your recipe was perfect. Thanks again.
I have followed a lot of ur recipe .. altho it first time I made these things they came out perfectly .. tank u very much .. I admire how u explain things very simple ..
I tried this recipe. The exact same way and I must say I was impressed. It was fluffy and perfect. Got compliments on how I made it. Thanks alot for the recipe
Thank you, thank you and thank you!!! This was delicious! Having not grown up around ppl who make a lot of puja foods, I was in need of a good recipe and this definitely did it. Thank you
I just followed your recipe and method but did a couple adjustments . I used 3/4 cups of sugar which turned out to be the perfect amount of sweetness , I used home made cashew milk with the evaporated milk and I added about 1/6th tsp ground spice . It came out amazing . Honestly , it’s the best I’ve ever had . Try my adjustments if you can and let me know what you think . Ps I got the good cherries from Whole Foods and also the ghee from there as well . Thanks a lot !
Tried your recipe and it came out very well. Thanks for sharing. I eliminated the sugar and replaced it with condensed milk and didn't add the whole milk.
Well done Matthew! I will be using your recipe for Diwali this year. I have probably made parsad twice in my life and needed a refresher...this was perfect. Happy Diwali!
Thanks allot for making this video I watch your video this morning n I made the parsud after It was absolutely awesome I suprises my mom n brothers thanks allot. 😘 Do upload more videos
Thank you. Oh no, I use the Krishna brand, phalka brand, or cow brand ghee (green can). Don't use the cow ghee from the Indian stores, it makes the parsad taste too pungent
Very well instructed. I use to think i needed more flour when the 1st stage of the parsad is liquidity. For the left over milk. What else can be made with the left over to avoid waste/discarding? As always thank you for sharing.
You make this look so easy Matthew. I will have to try it using your measurements. I tried to make this before but, mine is never smooth there are lumps🙈🙈
love it, small enough portion, and yes we can omit the ginger when making this prasad for puja. For all other purpose its free range on your taste buds. Do you have a recipe for Sweetrice?Love it how your grandmother describes textures. :D
Hi Matthew is that the correct amounts of ingredients for the prasad final product? Why I ask is I noticed you had some milk remaining, I want to make some tonight. Just like you I had my grandma recipe and lost it I do remember the method of making it but the quantity I keep messing up. Thanks so much 🙏💕🇬🇾
Hello Matthew your recipe is good this is how mohan bhog is made, however, these item are for religious purposes and there is no ginger or salt. Also roat is only made for prasad that is when it is offered to hanumanji
I do not use ginger or salt in my parsad. But if it isn't for offering then it does not matter. Also food is food. I make roat even when I do not have puja because it is a great dessert. There is no restriction on when you can make any foods.
For 30 people, that sounds about right. I would maybe do 8 or 9 to be safe. Because you want to give a good amount in parsad bags and you have to charhaway some. Also depends on if you're putting a lot of other sweets in the parsad bags.
@@dianapersaud46 You're welcome! Keep me updated on how it comes out. For the parsad follow my updated version I put up right before Diwali. That one is a better recipe than this one.
Tried your recipe today. I wasn’t happy with the taste or the texture. I think that I didn’t brown the flour/butter mixture enough (I did cook it for 20 min before adding the milk, but maybe the heat was too low). I used all the liquid, but found the texture pasty-maybe used too much. I think that my mother used to brown the flour before adding the butter or ghee. I appreciate having your video as a starting point though. Keep up the good work.
Nadira N Oh no I am sorry to hear it didn't come out well. It does take a bit of practice I'm not gonna lie. But I will be doing a revised video soon anyways so be on the lookout for that one.
Aja B Thank you for sharing this. It is true that ginger is bitter and any foods offered to the Gods is supposed to be sweet. This video was just for eating purposes though, not for any religious purpose.
Calling it 'parsad' or 'mohanbhog' when it contains salted butter is a misnomer since it can't be used in a pooja/jhandi. However, I believe he does clarify that in the clip that this recipe was not going to be used for such. The "muslim version" which is called sirinee is basically the same as mohan bhog but it contains the salted butter and may even contain eggs.
🍒Walnuts (don't skimp), and cherries is how Jacksons like it! 🍒 Its like Play-Doh you can eat ANY DAY OF THE YEAR lol. Also Chewy kurma/"fat fingers" lol. Thanks for the yummy recipe!
2023. Made a vegan nondairy version this recipe is great. Thank you so much for putting this video up and I can tell you really love your grandmother. This makes me happy.
Thank you. I will work on a vegan nondairy version one day
You are very organized and you make your recipe simple ...thank you for sharing
Samantha Teekah Thank you!
I'm home during quarantine period and I'm always hungry 😀🤣so I'm making this now. Thanks for your recipe
I made this and it was so good I really like how you talk and show us what your doing when you making your recipes
Thanks! I'm glad you enjoyed.
Hi Matthew
Thanks for the recipes.
It was really helpful.i was able to refine my Guyanese stuff.
God bless
Arjune Latchman You're welcome! I am glad to hear that
God bless you for sharing all those wonderful receipes. Looking forward for more..
Thanks! I appreciate it
Wow , thats looking great .👍👍🤣😂😁
Hey bud, thank you so much for this recipe. I tried it pretty much close to how you prepared it - including the patching the flour for about 15 minutes. I did cut all the measurements in half since I was trying it for the first time. It came out really well.
It's funny because whenever I ask for a recipe, I'm always told a little bit of this and a little bit of that. Your recipe was perfect. Thanks again.
Rudy Singh Thank you very much. I am glad it came out well for you.
I have followed a lot of ur recipe .. altho it first time I made these things they came out perfectly .. tank u very much .. I admire how u explain things very simple ..
Thank you
Thank you for this recipe. Your illustration and demonstration was excellent.
Thank you for enjoying
So very traditional!
I tried this recipe. The exact same way and I must say I was impressed. It was fluffy and perfect. Got compliments on how I made it. Thanks alot for the recipe
Awesome!
Thank you, thank you and thank you!!! This was delicious! Having not grown up around ppl who make a lot of puja foods, I was in need of a good recipe and this definitely did it. Thank you
So happy you enjoyed this recipe
Another awesome video. I'm very impressed how well your Prasad came out
Thank you! I recorded an even better version for Diwali this year. Its gonna be great
I make it it taste good I fell to eat 3 pots of it keep it up....
Durgadevotee Godess Thank you. I am glad you enjoyed.
Delish - thanks for sharing
Thank you for watching
Thank you for sharing matthew i'm about to try this right now.. Your parsaud looks delicious 😋 I dont have gee but I'll use some butter. Thanks again
Hope you enjoyed
Looks delicious.
Thank you
Thank you so much! My parsad came out perfect and it was my first time making it! 🪔😊
Yay! So happy to hear!
Dude ur a G in the kitchen. For realz..
Bebe. xo Thanks!
Good jod
Diwali is coming and my mom is in Guyana! I'm thankful for this video, I will have to try very soon, my sisters have high expectations of me!
Goseema Resaul You will not be disappointed with this recipe. Have a Happy Diwali!
Goseema Resaul
I just made it yes it came out great. Am from Guyana too
I will be making this soon, thank you for sharing this recipe, greetings from Jamaica Queens New York.
jennifer annunciacao I promise you will enjoy it. Will be perfect for Diwali if you celebrate too
Yummy
It really was.
I made this last night and it came out perfect, thank you Matthew
I'm glad you enjoyed it!
I tried this and it was perfect,and it was my first time making parsad
Yay! Very happy to hear!
Thank you for explaining how to make the Halwa.
I never knew how to make it but now I know thankyou
Thank you for watching
This looks good I may try some today, I love parasad
Farida Rohoman Give it a try you wont be disappointed.
I just followed your recipe and method but did a couple adjustments . I used 3/4 cups of sugar which turned out to be the perfect amount of sweetness , I used home made cashew milk with the evaporated milk and I added about 1/6th tsp ground spice . It came out amazing . Honestly , it’s the best I’ve ever had . Try my adjustments if you can and let me know what you think . Ps I got the good cherries from Whole Foods and also the ghee from there as well . Thanks a lot !
Awesome! Glad to hear you made it as per you own taste and preference.
I love all ur recipe great job i going and make i now😍😋😊
Enjoy!
Good morning I’m enjoying watching the way u cooking can u plz share ur recipe for sugar cake thank u
th-cam.com/video/vawPntGU1JA/w-d-xo.html
U have done excellently well u were well organized 👏
Thank you
Yummy 🔥🇬🇾
Love it bro
Thank you
It was easy🤗😇😍
Awesome
Tried your recipe and it came out very well. Thanks for sharing. I eliminated the sugar and replaced it with condensed milk and didn't add the whole milk.
Yay!! Sounds amazing
Thank you thats the easiest way I've seen it make
Thanks for watching
👍👍👍💓💓💓
This tasted amazing 😊
Yay!
JUST BEAUTIFUL ✅✅❤️❤️❤️🌸🌸🌸🌸
Thank you
Well done Matthew! I will be using your recipe for Diwali this year. I have probably made parsad twice in my life and needed a refresher...this was perfect. Happy Diwali!
Enjoy! Thanks for watching!
Thanks allot for making this video I watch your video this morning n I made the parsud after It was absolutely awesome I suprises my mom n brothers thanks allot. 😘 Do upload more videos
Ambika Nandan I'm glad it came out well!
Thanks I'll be trying this. please for recipe for Guyanese traditional black cake
Cindy Marks Thank you, please let me know how it turns out. I will be doing a recipe for black cake closer to the holidays.
Hi, your recipe turned out perfectly, except I used a ghee that tasted like popcorn butter. Can you please recommend a good brand of ghee?
Thank you. Oh no, I use the Krishna brand, phalka brand, or cow brand ghee (green can). Don't use the cow ghee from the Indian stores, it makes the parsad taste too pungent
Namaste thank you Matthew
Very well instructed. I use to think i needed more flour when the 1st stage of the parsad is liquidity. For the left over milk. What else can be made with the left over to avoid waste/discarding? As always thank you for sharing.
You can make some tea with the leftover milk.... you can also cool it and make roat.
You make this look so easy Matthew. I will have to try it using your measurements. I tried to make this before but, mine is never smooth there are lumps🙈🙈
Thank you. Hope you try and enjoy
My grandmother made this many years ago ,,, i was a kid and watched keenly, after seeing your video, I am encouraged to try it ... Namaste
Please do, and try out my updated version of the recipe. You will love it.
Hi mattew i like my parsad tasting with plenty ghee can i add half cup ghee again to this recipe to make it 1 cup
Yes you can, however, it will be very oily.
Hi when you soak your raisins and cherries what temperature water you soak it in cold or warm ?or it doesn’t matter.
It does not matter.
love it, small enough portion, and yes we can omit the ginger when making this prasad for puja. For all other purpose its free range on your taste buds. Do you have a recipe for Sweetrice?Love it how your grandmother describes textures. :D
chandra persaud Yes its the perfect amount for one time use. Thank you for the information. I will try to do a sweet rice soon.
I'm extremely sorry am nt ur neighbor 😏😏often i would be askin whts we cookin today lol
Hi Matthew! I followed your directions, and my parasad came out amazing. Thanks for taking your time to explaining the steps ,👏👏👏👏👏
Suda Belony Thank you. I am very happy it came out well.
thanks for sharing
now you have to make puri
Andria Budhu I will post that recipe soon.
Please show how to make panjiri (if that's how you spell it). Thanks
Sobita Beharry Will do!
hi my aunt mas wondering if she can use regular milk instead of evaporated milk
Yup she can. But make sure it is whole milk
How to make panjuri...dry mix in prasaad for Lord Krishna pooja
I have the recipe on my channel. Go ahead and check it out.
Hi Matthew is that the correct amounts of ingredients for the prasad final product? Why I ask is I noticed you had some milk remaining, I want to make some tonight. Just like you I had my grandma recipe and lost it I do remember the method of making it but the quantity I keep messing up. Thanks so much 🙏💕🇬🇾
th-cam.com/video/kLt5qaSZzAE/w-d-xo.html
Follow this updated recipe I posted.
Thanks for the update 🙏💕
Did u use 900 ml all milk of liquid in total dear? Thxx the ghee i think is 120 ml and 130 gram flour
I am not too sure of the measurements in mLs. If you search the conversions online you'd be able to see them.
Hi Matt! Can you make cream of wheat prasad please. Thank you
Suda Belony Sure thing!
How much butter would I use if I used that to replace the ghee?
Same proportions. You can use butter, coconut oil, ghee, vegan butters, etc.
How much lbs is this measurement actually??
Happy Diwali
Same to you and your family.
Can I use cashew milk instead ?
Yes you can
Is there any other milk that can be used besides whole milk?
You can use evaporated milk, water and heavy cream, 2% milk, coconut milk, and maybe even almond milk
Matthew's Guyanese Cooking thank you !
Prasad update: So I made this with only almond/vanilla milk (30 calories a cup..lol) Tastes just as good as the original version. 😘
Very nice! Thanks for trying it out.
Great to know we can since I am lactose intolerant
How to make jalaibee
What kinda flower to use
Regular all purpose flour.
Thanks
Can I use I can’t believe it’s not butter for the ghee
Yes. But you will have to adjust the milk. Lessen the amount of milk
Can you please make a Gulgula video recipe?
I will do it soon!
Ginger makes it delicious.
I have to try it with the ginger next time I make it.
Do you have ice block recipes
Not as of yet but I will do one soon.
Did ur hand hurt after all that stirring? Cuz that's exactly why my mom doesn't make this often 😂
Cheryl Tooy Not too much LOL. But it is a bit of an arm workout. It's definitely not as bad as making pera.
P.s Happy Diwali
Looking good, but u forget d Ginger,
Hello Geeta I have never had it with ginger, that is something new to me. But next time I will give it a try with the ginger. :)
Hello Matthew your recipe is good this is how mohan bhog is made, however, these item are for religious purposes and there is no ginger or salt. Also roat is only made for prasad that is when it is offered to hanumanji
I do not use ginger or salt in my parsad. But if it isn't for offering then it does not matter. Also food is food. I make roat even when I do not have puja because it is a great dessert. There is no restriction on when you can make any foods.
‘Parching’ the flour, not patching.
Can you make bake
Shamie mohan Of course. I will do one soon
How much . You r only saying what but not how much
Look in the description box. Everything (measurements and ingredients) are there. I say it in almost all of the videos
Mash up lolz
why u guys don't post up how to make it step by step
Im uploading a new parsad recipe in the next few weeks before Diwali. Be on the lookout for it its a better recipe.
So nice
If I have 30 people for a Puja would you x7 this recipe
For 30 people, that sounds about right. I would maybe do 8 or 9 to be safe. Because you want to give a good amount in parsad bags and you have to charhaway some. Also depends on if you're putting a lot of other sweets in the parsad bags.
Thank you 🙏🏼
@@dianapersaud46 You're welcome! Keep me updated on how it comes out. For the parsad follow my updated version I put up right before Diwali. That one is a better recipe than this one.
th-cam.com/video/kLt5qaSZzAE/w-d-xo.html
Heres the link.
Matthew's Guyanese Cooking will do thanks so much
Tried your recipe today. I wasn’t happy with the taste or the texture. I think that I didn’t brown the flour/butter mixture enough (I did cook it for 20 min before adding the milk, but maybe the heat was too low). I used all the liquid, but found the texture pasty-maybe used too much. I think that my mother used to brown the flour before adding the butter or ghee. I appreciate having your video as a starting point though. Keep up the good work.
Nadira N Oh no I am sorry to hear it didn't come out well. It does take a bit of practice I'm not gonna lie. But I will be doing a revised video soon anyways so be on the lookout for that one.
Guyanese do not add ginger in parsad. Ginger is pungent and not sattvic. When making food for puja it has to be sattvic food.
Aja B Thank you for sharing this. It is true that ginger is bitter and any foods offered to the Gods is supposed to be sweet. This video was just for eating purposes though, not for any religious purpose.
The Lord never refuse anything which is offered with love....so humans put limits.
Calling it 'parsad' or 'mohanbhog' when it contains salted butter is a misnomer since it can't be used in a pooja/jhandi. However, I believe he does clarify that in the clip that this recipe was not going to be used for such. The "muslim version" which is called sirinee is basically the same as mohan bhog but it contains the salted butter and may even contain eggs.
Hi
Do u even know ho to make this thing
I wouldn't have posted the video unless I knew how to make it
So uncomfortable in such a small pot you are making the persad and you can't even turn it correctly!
Liela Persaud The parsad actually came out perfect and the pot was the perfect size.
😕 Hmmm hr ameazen
Thanks!