Kadah Prashad or Karah Prashad is a type of whole wheat flour halwa prepared in Gurudwaras to serve as prasad to all the devotees. This prasad is prepared with equal quantities of whole wheat flour, sugar and ghee.
Months ago while talking to a dear friend, we spoke about Atte ka Halwa. That conversation remains rooted as I realized how preparing simple dishes that have very few ingredients are the hardest to make. You need to be precise with the quantity, quality, type of the ingredients and procedure to keep the flavor, color and texture authentic. With very few ingredients being used, every ingredient will impart its prominent flavor.
Whole Wheat Flour Halwa, known as Atte Ka Halwa is very popular through out India. Though the procedure and ingredients used in making this halwa varies by region or house-hold, this particular halwa, Kadah Prashad, needs to prepared with certain measurement.
WHAT EXACTLY IS KADAH PRASHAD?
Kadah Prashad is an extremely easy sweet dish to prepare. Usually prepared as prasad by the Sikh community, this smooth, soft and velvety Atte Ka Halwa has pudding like texture when it is hot. As it cools down it thickens and becomes coarse and gets crumb-like texture.
While Atte Ka Halwa may be prepared with varying proportions of ingredients, fruits, nuts and flavors, Kadah Prashad is prepared using whole wheat flour, sugar, ghee and water. No cardamom, fruits or nuts are added. With just 4 ingredients, this prasad is so rich, delicious and full of flavor.
So, not all types of Atte Ka Halwa can be called as Kadah Prashad. You can try my other Atte ka Halwa recipe posted here.
HOW IS KADAH PRASHAD PREPARED?
Kadah Prashad is prepared with just 4 ingredients: whole wheat flour, ghee, sugar and water in the ratio 1:1:1:3.
Traditionally, coarsely ground whole wheat flour is used to make this prasad. You may use the regular whole wheat flour that you use to make rotis. I have used Laddoo Wheat flour available in Indian stores to prepare this prasad as it is coarser than regular whole wheat flour.
The whole wheat flour is roasted in ghee on very low flame until it turns slightly golden brown and imparts a nutty aroma. It could take about 15-20 minutes to get there. Be patient and keep sauteing, non-stop. If you increase the flame or stop sauteing, the flour may get unevenly roasted or over-roasted and spoil the flavor and texture of the prasad. This is most crucial step in preparation of this prasad. With just 4 ingredients being used, any mishappen in roasting can be tasted prominently. So just be vigilant and patient in roasting it right.
Once the flour is roasted well, just add sugar and hot water and continue to stir the mixture until the ghee separates and the mixture leaves the sides of the pan. At this stage, the prasad will still be very smooth and have puddling like semi-solid consistency with lot of ghee separating from it. Transfer it into a bowl. As it cools down it will thicken, absorb all the ghee and get coarser and crumb like texture that you see on my photos posted here. I was unable to take pictures as soon as I made the prasad so you will see it being coarse and grainy in my pictures.
Notes:
- Kadah Prashad is prepared using whole wheat flour, ghee, sugar and water in 1:1:1:3 ratio. If you make any change to this ratio or add any other ingredient, you will make Atte Ka Halwa but not Kadah Prashad.
- Use fresh ghee.
- This prasad is prepared with coarse whole wheat. While you can prepare it with the regular whole wheat flour that you use for making rotis, the coarser flour gives the right texture. I have used the Wheat Laddoo flour available in Indian grocery stores.
- While a cup of ghee may seem more, do not skimp on it. For authentic Kadah Prashad, you need ghee and flour in 1:1 ratio.
- The sugar mentioned in this recipe is a must. Do not skimp on it. For authentic Kadah Prashad, you need 1 cup of sugar for every cup of flour.
- Kada Prashad takes the best when served hot or warm. So you may want to re-heat any left-over prasad for a few seconds in microwave before serving.
