DEAR, ALL,
Are you aware of the dish KADA PRASAD, I am sure those residing in the northern part of INDIA, will definitely know about it and hence know the yummy taste. But this dish is for those who reside in the southern part of India and may be unaware of this delicious HALWA.
Usually, Halwa is made out of SOOJI or SEMOLINA, But this HALWA is different.
KADA PRASAD, got its name because, it is a special PRASAD made out of Wheat flour, ghee, and sugar or jaggery and is distributed as PRASAD in GURUDWARA.
It can be called ATTE KA HALWA also as it is made using ATTA or wheat flour.
This is a very easy recipe, which needs very few ingredients, but still is mouth-melting soft halwa.
Let me tell you, as, with other HALWA RECIPES, you don’t need to add dry fruits & nuts. It is totally optional.
EVEN THEN NO COMPROMISE IN TASTE, IT IS ULTIMATE.
HALWA POORI COMBINATION IS VERY COMMON IN NORTH INDIA SPECIALLY DURING FESTIVALS.
Friends, KADA PRASAD OR ATTE KA HALWA is made in two ways.
1) Using Sugar
2) Using Jaggery
Whatever can be used, tastes very Yummy.
But for both recipes, you need a good amount of ghee.
The taste of the HALWA depends on its roasting time. (NO COMPROMISE)
Let us see the ingredients needed to make this dish.
INGREDIENTS FOR KADA PRASAD
- Wheat flour-1 cup
- Ghee-3/4 to 1 cup
- Jaggery-3/4 to 1 cup
- Water-3 cups
- Cardamom powder and nuts -4-6
- Almonds and coconut gratings-(optional)
PROCESS OF MAKING KADA PRASAD
- Take a thick bottom pan.
- Keep on a low flame to heat.
- Add 3-4 of the measured amount of ghee to it.
- After the ghee melts add 1 cup of wheat flour.
- Start roasting the wheat flour in the ghee. Keep the heat low and roast continuously.
- In another pan add 3 cups of water and add jaggery to it.
- Boil the water till all the jaggery gets dissolved.
- When the wheat flour gets a nice brown color and aroma(after 10-12 mts) add the jaggery syrup to the roasted flour. (straining through a strainer).
- You will see the lumps are formed of the flour, do not worry, as you stir and move the HALWA, all the lumps disappear.
- You can add leftover ghee and cardamom powder.
- You will see a single lump of very soft Halwa.
- HALWA LEAVES ALL THE SIDES OF PAN AND THIS IS THE SIGN THAT HALWA IS DONE.
- Combine all of them once again.
VERY-VERY SOFT, TASTY, MOUTH MELTING YUMMY SWEET ATTE KA HALWA IS READY TO SERVE.
Can be served hot or cold (room temperature), single or with poori.
NOTE: You can use SUGAR instead of jaggery, the method is the same also the measurements are the same.
If you like less sweet use 3/4 cup of sugar or jaggery.
Try the recipe and comment on how was it.
You can also try a few more recipes.
Leave a Reply