Kada Prasad or Aate ka halwa is a traditional recipe which is served by Sikh community in Gurudwara post Ardas. Gurudwara ka karah prasad or karah parshad is a blessing in itself. It is distributed to all after ardas, signifying all humans were created equal. This prasad is a delicous halwa or a simple wheat flour pudding. This sweet dish has only 4 main ingredients whole wheat flour,sugar, water and desi ghee.
My family has been going to Gurudwara and serving during langar all my life. I have been fortunate to visit Gurudwara in most cities I have visited and stayed. Just thinking about Golden temple kara prasad brings back so many memories to me.
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How to make aate ka halwa ? (Youtube video)
How do we make kada parshad recipe traditionally?
We cook equal parts of wheat flour, sugar as well in clarified butter(ghee) and cook it with thrice the amount of water. Generally, people who prepare this guru prasad, also sing hymns of Guru Granth Sahib. They will cover their heads as mark of respect.
Later we cover it with a white cloth and then place it near Guru Granth Sahib. During Ardas, pathi will stir it with Kirpan. He will then distribute the prasad before langar or community lunch begins. This is a simple sweet yet the most flavorful as purity shows in. Gurudwara prasad is the sweet which is so pure you feel one with divine instantly.
Learn how to make atte ka halwa. It is has minimal ingredients in it.
Ingredients
- Atta/ whole wheat flour - The more coarser the flour is, it will give you better results.The wheat flour needs to be dry roasted first.
- Water - Use warm water
- Ghee / clarified butter - A good wuality butter
- Sugar - You can change the quantity of sugar as per your liking
- Cardamom powder (optional) - That is the only flavor that is added to the halwa.Replace it with saffron or vanilla or any other flavor of your choice.
Equipment
- Kadai/frying pan - Use a heavy bottom pan to make this. A thin bottom pan will burn the flour while roasting it.
How to make Kada prashad ? (step-by-step instructions)
Here is the step by step recipe to make wheat flour halwa.
- Dry roast whole wheat flour in a pan for about 5-6 mins.
2. Add ghee once the rawness of wheat flour disappears.
3. Mix well, keep stirring on a low flame.
4. Keep stirring until it darkens.
5. Boil water and add sugar to it separately. Add this to pan and stir until water has been absorbed. Stir until it comes together to get a halva consistency.
7. Serve delicious halwa warm.
Related Punjabi recipes
Kada prasad recipe
Equipment
- kadai/frying pan
Ingredients
- ½ cup atta or wheat flour
- 1.5 cups hot water
- ½ cup ghee clarified butter
- ½ cup sugar
- ½ teaspoon cardamom powder optional, (this is not used in gurudwara)
Instructions
- In order to dry roast whole wheat flour, you should heat it in a pan for approximately 5-6 minutes.
- Once you notice that the rawness of the wheat flour has disappeared, you can add ghee to the mixture.
- Make sure to mix the ingredients thoroughly, while continuously stirring over a low flame.
- Begin by boiling water in a saucepan and then, in a separate step, add sugar to the boiling water. After adding this to the pan, stir the mixture until the water has been completely absorbed. Continue stirring the mixture until it reaches a consistency resembling halva.
- Keep stirring the mixture until you notice that the ghee begins to ooze out.Serve warm.
Video
Variations
The original kada prashad recipe which is served in Gurudwara does not have any nuts and cardamom powder in it. However, you may add sliced almonds and raisins for garnish when making aate ka halwa at home.
FAQ
Sikhism originated during 15-17th century in Punjab region of Indian Subcontinent. It is based on teachings of Guru Nanak the first Guru. There are ten successive Gurus in Sikhism. After the tenth Guru, 'Guru Granth Sahib' the holy book, was given the 'Guruship' or made the Guru by the 10th Guru, Shri Guru Gobind Singh. Panch Takht or 5 main Gurudwaras in India are at Amritsar, Anandpur Sahib, Bathinda, Patna and Nanded.
Golden temple, Jallianwala Bagh, Sri Durgiana temple, Attari Wagah border, The partition museum.
Conclusion: Karah parsad is a beautiful example to show how simplicity brings you closer to divinity.
navinder Sanghera says
I love it! Roasting it first, gives it a nice rich taste. Equal parts of key Ingredient(s) make for an easy recipe to remember:) Thank you to sharing
bhavana bhatia says
Thank you Navinder. Yes, all of our old recipes had simple proportions:)
Savanna says
When I was younger a good friend of mine brought me to the Sihk temple every week. I remember the scent and taste like it was yesterday. I made this for my family and it was beyond delicious! Brought back so many memories and I am so grateful I can now make it at home. Thank you for sharing!
bhavana bhatia says
Thank you so much for sharing this. It made my day 🙂
Ivona says
Hi.
I would love to make Kada Prashad for a Sikh friend.
Please, can you let me know if I, as non Sikh, can make it without offending them.
Thanks
bhavana bhatia says
Hi Ivona, This recipe is called aata halwa as well. If you are making this as offering to a special occasion then this will be called
prasad. You can make this recipe as an aata halwa and share with your fried, I am sure he/she will like it.
Thanks