Kada Prasad (Aate Ka Halwa)
Kada prasad roasts wheat flour in an equal weight of ghee, the offering made in every gurdwara.
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17 mintotal
Prep 2 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
In an auxiliary saucepan, combine the water and sugar over a medium flame. Heat just until the sugar dissolves completely. Remove from heat immediately to avoid boiling the syrup.
Place a heavy-bottomed kadhai on a low-medium flame and melt the ghee. Once hot, sift in the whole wheat flour.
Begin the crucial roasting phase. Continuously stir the flour over low heat to prevent burning. The mixture will froth and begin emitting a deep, nutty fragrance.
Continue roasting patiently for 8-10 minutes. The flour must transition to a rich, dark golden-brown hue, with the ghee visibly separating at the edges.
8–10 min
Carefully and steadily pour the warm sugar water into the roasted flour. Whisk the mixture vigorously and continuously to prevent lumps from forming.
The mixture will splutter and thicken quickly. Keep stirring until the halwa has taken up all the liquid, turns glossy, and pulls cleanly away from the pan.
Turn off the heat. Serve the Kada Prasad piping hot to appreciate its true velvety texture.
How to tell it's done
Rich, dense, and velvety, dripping with ghee and instantly melting in the mouth.
Nutrition
Per serving, from 2 servings.
757kcal
Where the calories come from
- Protein4 g2%
- Carbohydrate71.6 g37%
- Fat52 g61%
- Sugars
- 50 g
- Saturated fat
- 30.9 g
- Fibre
- 3.2 g
- Sodium
- 4 mg
- Calcium
- 26 mg
- Iron
- 1.1 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
The classic Gurdwara ratio for Kada Prasad is exactly 1:1:1:1 (Flour, Ghee, Sugar, Water), but home versions often use a bit more water for a softer consistency.
What to serve it with
Serve extremely hot as a standalone comfort sweet, ideally right out of the cooking vessel.
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