How to make authentic kada prasad at home in just 6 simple steps

India Today

5 days ago

Kada prasad, also known as atte ka halwa, is a sacred and delicious offering traditionally served in gurdwaras. Made with just four simple ingredients—whole wheat flour, ghee, sugar, and water—it carries immense spiritual and emotional significance. But beyond devotion, kada prasad is also a comforting, wholesome sweet that you can make at home, especially during pujas, festivals, or simply to reconnect with tradition.advertisementHere's how to make authentic, melt-in-your-mouth kada prasad in just six easy steps.1. GATHER THE BASIC INGREDIENTSYou'll need1 cup whole wheat flour (atta)1 cup ghee1 cup sugar3 cups waterThese are the traditional proportions for a rich and smooth kada prasad. You can halve or double the quantity, but keep the ratio intact.2. PREPARE THE SUGAR SYRUPIn a saucepan, heat 3 cups of water and add 1 cup of sugar. Stir until the sugar completely dissolves.Keep this syrup warm—you'll pour it into the roasted flour later.3. HEAT THE GHEE IN A KADHAIMelt 1 cup of desi ghee in a heavy-bottomed kadhai on low to medium heat.Make sure the ghee is hot but not smoking.4. ADD THE FLOUR AND START ROASTINGAdd 1 cup of whole wheat flour to the ghee and begin stirring continuously.Roast the flour on medium-low heat until it turns deep golden brown and emits a rich, nutty aroma. This process takes 10–15 minutes, so don't rush.5. CAREFULLY ADD THE HOT SYRUPLower the heat and slowly pour the warm sugar syrup into the roasted flour-ghee mixture.Be cautious—it will bubble and splatter. Stir constantly to avoid lumps.6. COOK UNTIL SMOOTH AND GLOSSYKeep stirring the mixture until it thickens and begins to leave the sides of the pan.The ghee will slightly separate, and the texture will become silky and soft. Your kada prasad is ready to serve hot, just like in a gurdwara.TIPS FOR AUTHENTIC TASTEUse fresh, good-quality ghee for aroma and richness.Do not compromise on the proportions—equal parts flour, ghee, and sugar are key.Roast patiently; under-roasted flour will ruin the taste.DisclaimerThis recipe is for informational and devotional purposes. Proportions and methods may vary slightly by tradition or personal preference.- Ends