In Sikhism, Karah is a type of whole wheat flour halva made with equal portions of whole-wheat flour, clarified butter, and sugar. It is offered to all visitors to the Darbar Sahib in a Gurdwara.
Karah prasad / kadha prasad / wheat halwa recipe
Kada prashad is a smooth, soft, velvety and rich halwa made with whole wheat flour (atta). One of the delicacies that is served in gurudwara as a prasad is this super delicious halwa known as kada prashad.
Wheat halwa, also known as Aate ka Halwa Recipe (Kada Prasad), is a North Indian flour-based dessert. Wheat halwa or atte ka halwa is often made on festive occasions like Krishna Janmashtami, Mahashivratri, Baisakhi, and Purnima night.
The soft velvety halwa is believed to be as food blessed by the guru. Rich in sugar and ghee, kadha prasad is immensely delicious and is undoubtedly difficult to resist on just one serving. The prasad is served out of the same bowl to everyone in equal proportions. As a sign of humility and respect, visitors accept the kadha prasad sitting, with hands raised and cupped. The prasad served in gurudwaras touches the soul as it is prepared with utmost dedication and devotion.
Wheat halwa, also known as Aate ka Halwa Recipe (Kada Prasad), is a North Indian flour-based dessert. Wheat halwa or atte ka halwa is often made on festive occasions like Krishna Janmashtami, Mahashivratri, Baisakhi, and Purnima night.
Karah prasad / kadha prasad / wheat halwa recipe
INGREDIENTS
Whole wheat flour, coarse texture – 1 cup
Clarified butter (desi ghee) – 1 cup
Sugar – 1 cup
Water – 2 cups
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METHOD
Heat the ghee in a heavy-bottomed non-stick kadhai.
Add the whole wheat flour and cook, stir it continuously till its colour changes and you get the aroma of roasted whole wheat flour.
Keep on stirring to ensure even browning.
The atta or whole wheat flour should turn golden and give a good fragrance.
Add water and mix well .
The halwa will absorb all water and start to thicken .
add sugar and mix well .
cover and cook on low flame for a min- stir in between .
.Continue to stir non-stop and cook till the whole mixture becomes one mass , leaves the sides of the pan and ghee starts oozing ..
Off the flame.
cover and keep aside for 5 to 10 mins before serving – the texture gets enhanced on cooling .
NOTES
Keep stirring while cooking – very imp .
Flame should be between medium to low and not high .
The flour should be well roasted till deep brown in colour , before adding sugar .
While adding water, keep stirring frequently to avoid lump formation.
Substitute sugar with an equal amount of jaggery, and the rest of the recipe remains the same.
For variations we can add nuts /cardamom pwdr for flavour .
