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Parsad DessertsEast Indian Delicacies

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Recipe courtesy Blue Band
  • 2 lbs Blue Band Margarine (4 Blue Band Margarine 227g bricks)
  • 2 lbs Flour
  • 2 cans evaporated milk
  • 1 can condensed milk
  • Raisins
  • Elychee (Cardamon Powder)
  • Cherries (optional)
  • 1 3/4 lbs sugar
  • 6 cups water


  1. On low fire, melt Blue Band Margarine in an iron pot for approximately five (5) minutes
  2. Add flour and patch for about half hour
  3. When light brown add Elychee, evaporated milk and condensed milk
  4. Boil sugar and water until it begins to caramelize
  5. Add caramelized sugar to the mixture and turn vigorously until desired texture is achieved

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