Kada Prashad is my heartthrob! It is essentially aate ka halwa that’s served as a prashad (blessings from God) in Gurudwaras. This rich, velvety dessert is such a delight that i remember taking part of my parents’ share as well, as a kid. It’s served directly on your palms just the way any other prashad is, at religious places. The taste is always consistent, mildly sweet, loaded with desi ghee & the nutty aroma from well roasted wholewheat flour. Uff, it’s bliss! The prashad leaves a delectable grease on your palms & there’s no other way to remove that, than to lick it off 😋 I am literally salivating on the keyboard as a type this. Ingredient wise this is a very very simple recipe as it requires just 4 kitchen staples. That is how the prashad is made in gurudwaras. If you make it at home as a halwa, you can always add dry-fruit, cardamom powder or sooji (semolina) to add flavour & texture.
I definitely make this on Gurupurab & Lohri festivals, but apart from that also I find myself craving for this traditional Indian sweet-dish often during winter or monsoon. At those moments I waste no time & quickly whip up a small serving 😁 If you have never tasted this divine sweet, please do yourself a favour & make it now. Oh, and thank me later by leaving a comment here or on my Instagram post: https://www.instagram.com/p/B3WI1VLFXRg/
वाहे गुरुजी का खालसा वाहे गुरुजी की फतह 🙏
Kada Prashad (Aate ka Halwa)Course: DessertCuisine: IndianDifficulty: Easy
A traditional halwa handed out as prashad in Gurudwaras.
Atta (wholewheat flour): 1 cup
Ghee: 1 cup
Sugar: 1 cup
Water: 2 cups
- Take a pan with 2 cups of water. Add the sugar to it & boil the water till the sugar dissolves. Only till the sugar dissolves. Turn off the gas.
- In a heavy bottomed kadhai, add the ghee & let it melt. Now add the aata & stir so they combine well & no lumps remain.
- On low flame, keep roasting the flour. It will take time & patience but eye on the reward please 🤩
- Gradually the flour will start changing colour. Stirring has to be continuous because the aata can go from being light brown to a darker brown to getting burnt very quickly. Watch like a hawk!
- After about 15 minutes or so, the aata will give out a nutty aroma & will turn dark gold in colour.
- At this point add the sugar solution to the kadhai. Be careful, it will splatter. Keep stirring continuously.
- It might feel that the water is too much at first, but the aata & ghee mix will soak it all up. In a few minutes, you will see the ghee starting to appear on top of the halwa.
- About 5-7 more minutes of stirring & the halwa will be ready to serve. It will have a semi-solid consistency.
- The best way to serve this is when it’s hot, right off the stove. The consistency will change if you re-heat, but it remains delicious nonetheless.
- Use a heavy bottomed kadhai to make the kada prashad. It distributes the heat evenly & ensures slow but smooth cooking.
- To make the prashad in Gurudwaras, they use milled wheat-flour. It is slightly coarse in texture & results in a beautiful end product. If you do not have that, try to use organic aata that’s often coarser than the usual one.
- Patience is key. I can’t stress that enough. Keep stirring & never leave the kada prashad unattended.
- If you want to add cardamom, add it to the sugar water while boiling. Dry fruit can be added a little towards the end.