About Kada Prasad
Wheat (atta) is one of the staple ingredients in an everyday Indian diet. Whether it is chapati, paratha, or ladoo, wheat flour is commonly used in Indian cuisine. Kada Prasad is the Sikh name for wheat halwa. The mouth-melting, simple halwa is believed to be food blessed by the Guru. The prasad is served to everyone visiting the Gurudwara (Sikh Temple) from the same bowl. The taste of the simple halwa served at Gurudwara is divine. No fancy sweet dish can beat its taste and texture. During the winter season, often wheat halwa is prepared for breakfast or before bedtime to stay warm and cozy. I am sharing a tried and tested Kada Parasd recipe I learnt from my Sikh mother-in-law. It is a failproof halwa recipe she has been following for 40 years.
Ingredients Required
Aate Ka Halwa requires only 4-ingredients, including water.
My Tried & True Tips
Heavy Bottom or a heavy-duty flat pan to make the halwa, especially for perfectly roasting the wheat flour. Replace wheat flour with semolina, and you will have delicious suji (semolina) halwa. Ghee – Desi ghee (clarified butter) is a key ingredient in making rich atta halwa. You can use unsalted butter as a substitute, but the taste will not be the same. Sugar – Granulated White Sugar gives the halwa a sweet taste and sort-after texture. Adjust the amount of sweetness in halwa as per your liking. Use organic brown sugar or powdered jaggery instead of white sugar. Cardamom Powder – It is optional to add green cardamom powder to the halwa for the subtle sweet aroma and taste. Ghee is the soul of a perfect wheat halwa. Hence, avoid reducing the quantity of ghee required to make the halwa. Slow roasting is the key step in making a deep brown colour aate ka halwa. Always slow-roast wheat flour over a low-medium flame. Also, keep it stirring continuously while roasting for even browning. Colour – Do not give up on flour until a nice, nutty aroma is released and the colour of the wheat flour is changed from pale white to light brown, like a biscuit. While making the sugar syrup, let the sugar dissolve completely in the water. If you add cardamom powder or saffron, mix them in the sugar syrup. Slowly add the sugar syrup to the roasted flour. There will be a lot of spluttering. Hence, keep your distance from the stovetop. Continuously stir the halwa after adding the sugar syrup to avoid lump formation. The consistency of wheat halwa is spoon-dropping (refer video). Extras – you can add sliced almonds, cashews, or raisins to the atta halwa. But usually, an authentic wheat halwa is smooth, creamy, and without any nuts.
Watch Atta Halwa Video
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