Kada Prasad
Kada Prasad is a scared wheat halwa offered in Gurudwaras. it is rich, smooth, and made with just four ingredients: Wheat flour, ghee, sugar, and water.
Equipment
- 1 heavy-bottomed pan/kadhai
- 1 spatula or whisk
- 1 Measuring Cups
- 1 Saucepan
- 1 ladle ( karchi)
- 1 Bowl for serving
Ingredients
Ingredients
- 1 cup Whole Wheat Flour ( Atta )
- 1 cup Ghee
- 1 cup Sugar
- 2 cups Water
Instructions
- Step 1: Prepare Sugar Syrup
- Heat 2 cups of water in a pan.
- Add 1 cup of sugar and stir until it dissolves completely.
- Keep the syrup warm on low heat.
- Step 2: Roast the Flour
- Heat 1 cup of ghee in a heavy-bottomed pan on low flame.
- Add 1 cup of whole wheat flour and stir continuously.
- Cook on low heat until the flour turns golden brown and releases a nutty aroma. This takes about 8-10 minutes.
- Step 3: Mix and Cook
- Slowly pour the warm sugar syrup into the roasted flour while stirring continuously to avoid lumps.
- Keep stirring and cooking until the mixture thickens and ghee starts to separate from the sides.
- Step 4: Serve
- Turn off the heat and let it rest for 1-2 minutes.
- Serve hot as prashad or enjoy as a dessert.
Video
Notes
1. Use Fresh Ghee – Always use high-quality, fresh ghee for the best taste and aroma.
2. Slow Roasting is Key – Roast the wheat flour on low heat, stirring continuously until it turns golden brown. This prevents raw taste and enhances flavor.
3. Perfect Sugar Syrup – The sugar should dissolve completely in water before adding to the flour. Use warm syrup to avoid splattering.
4. Stir Constantly – Once the sugar syrup is added, keep stirring vigorously to prevent lumps.
5. Ghee Separation Test – The Kada Prashad is ready when ghee starts to release from the sides of the pan.
6. Avoid High Heat – Cooking on medium to low heat ensures even cooking without burning.
7. Serving Suggestion – Serve warm, garnished with a few chopped nuts for extra richness (optional).
2. Slow Roasting is Key – Roast the wheat flour on low heat, stirring continuously until it turns golden brown. This prevents raw taste and enhances flavor.
3. Perfect Sugar Syrup – The sugar should dissolve completely in water before adding to the flour. Use warm syrup to avoid splattering.
4. Stir Constantly – Once the sugar syrup is added, keep stirring vigorously to prevent lumps.
5. Ghee Separation Test – The Kada Prashad is ready when ghee starts to release from the sides of the pan.
6. Avoid High Heat – Cooking on medium to low heat ensures even cooking without burning.
7. Serving Suggestion – Serve warm, garnished with a few chopped nuts for extra richness (optional).