Kada Prashad Recipe
Kada Prashad takes me to my childhood and gurudwara visits. When I grew up I had this urge to have atta halwa and then I learned this recipe which is very simple with a ratio of 1:1:1:3 for ghee:atta:sugar: water
- 1 cup atta, wheat flour
- 1 cup of sugar
- 1 cup ghee, clarified butter
- 3 cup of water
making sugar solution
- Take 1 cup of sugar in a saucepan or pot. add 3 cups water. Use a saucepan that has a handle as it helps to add sugar solution to the atta mixture in the later part of the recipe.
- Keep the pan on the stovetop on a medium-low to medium flame.
- Stir the solution so that all the sugar dissolves.
- Heat this sugar solution until it begins boiling.
- Once the sugar solution boils, then switch off the flame.
frying wheat flour for kada prashad
- Meanwhile when you keep the sugar solution to boil, also place a heavy bottomed kadai or pan on another stovetop on a low flame.
- Add 1 cup ghee. let the entire ghee melt.
- Then add whole wheat flour.
- Stir and mix the whole wheat flour (atta) with the ghee.
- Mix very well to get a mixture without lumps.
- On a low flame begin to fry the whole wheat flour in ghee.
- Fry the atta stirring non-stop.
- The color of the flour will change as you keep on stirring and cooking it. Keep on stirring the flour to ensure even browning.
- The atta or whole wheat flour should have a shade of dark golden color and should have a nutty fragrance.
making kada prashad
- When the atta turns to a dark golden color, add the sugar solution in two parts. Be very careful as the mixture bubbles and splutters a lot.
- Mix and stir very well.
- Then add the second part of the hot sugar solution. continue to mix very well.
- Now cook the kada prashad stirring non-stop.
- The mixture will thicken as it gets cooked.
- The halwa will also start releasing ghee.
- Continue to stir non-stop and cook till the whole mixture becomes one mass and leaves the sides of the pan.
- The consistency of the kada prasad will also change as well as the color.
- When the kada prashad has a thick pudding-like consistency, then switch off the flame.
- Serve kada prashad hot or warm.