Preparation info

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Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

When I was a child visiting Trinidad, the only way my father could persuade me to go to the many Hindu prayer meetings to which he was invited was with the promise of prasad, a sweet dessert that is given to guests at the end of a Hindu religious ceremony. The basic “pudding” is garnished with coconut, raisins, and nuts, which are collectively called panjaree. It’s generally accepted that panjaree is only for actual religious functions although plain prasad—called mohan bohg—can be served any time.


  • 2 cups ghee
  • ½ cup raisins
  • 2 cups farina
  • 2 cups whole milk
  • 3 (12-ounce) cans evaporated milk
  • 4 cups sugar
  • 1 teaspoon peeled and grated fresh ginger
  • 1 teaspoon ground cardamom


  1. Heat all but 2 teaspoons of the ghee in a large, deep frying pan. Add the raisins and fry over medium-low heat until they plump. Add the farina ¼ cup at a time, stirring constantly, until it becomes light brown. Remove from heat.
  2. In a separate pan, combine the whole milk, evaporated milk, sugar, ginger, and cardamom. Bring just to a boil, stirring constantly. Remove from the heat.
  3. Add the milk mixture ¼ cup at a time to the farina mixture over medium-low heat, until the prasad forms semi-moist clumps. Remove from the heat.
  4. Serve in small bowls and garnish with grated fresh coconut, almonds, raisins, and chickpeas.


  • raisins
  • Grated fresh coconut
  • Coarsely chopped almonds
  • A few cooked chickpeas