Parshad (gluten, nut, dairy ,soy free)

4 servings
5 min
20 min
690 Kcal


Number of serving: 4
1 cup Chickpea flour

1/2 cup sugar

3/4 cup canola oil (use Desi ghee if you are a dairy eater)

1.5 cup water


  • Method:
    Heat oil in a wok and add chickpea flour to it. Stir continuously over medium low heat.

    The flour mixture will be ready when you smell the nutty aroma in your kitchen and see the flour changes the colour to golden brown. Add sugar and water. ( In wheat parshad sugar syrup is made and then added to the toasted flour). We are avoiding that step. Gently fold the mixture from the sides and the bottom of the wok into the center. Make sure you wear oven mitts while stirring to prevent getting hot splash on your hand. The texture will change when the flour absorb all the water and it is evenly combined (not smooth but a cracky texture).

    You will notice that parshad has come away from the sides of the wok and hold together well (slightly sticky because its bean flour)and transmit sweet delicious smell.

Nutritional informations:

for 1 serving / for 100 g


Nutritional information for 1 serving (221g)
Calories: 690Kcal
  • Carbo: 71.5g
  • Total fat: 41g
  • Saturated fat: 4.7g
  • Proteins: 7g
  • Fibers: 2.3g
  • Sugar: 30.8g
  • ProPoints: 19
  • SmartPoints: 25




FYI, this recipe has over 2,000 calories in it. Not that you'll eat the whole thing, but each portion will be calorie-laden.

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Very delicious.

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Oh, I love the desert that they give in Sikh temples.

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Great try!

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Looks just the same as I eat in gurdwara.

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