Kaada Prasad Recipe | Gurduara Karah Prasad Recipe

Kaada Prasad Recipe with step by step pictures. Kaara prasad is a smooth, soft, velvety and rich halwa made with whole wheat flour (flour), ghee, sugar and water. One of the dishes served as Prasad in Gurdwaras is this very tasty halwa known as Kara Prasad. It is everyone’s favorite sweet.

Talk about hard prasad

The word Gurdwara means the door of the Guru. So when you go to the Guru, you cannot return empty-handed. Guru gives you his sweet blessings. Thus Kaada Prasad signifies these blessings and you should never say no to Kaada Prasad when you visit a Gurdwara.

Whenever you visit a temple or gurudwara and if you are given food as prasad, always try to finish it and don’t waste the food. When you are served food, you can politely request a smaller portion if you are not hungry at that time.

Karaha Prasad is very rich and filling. If you are aware of too much ghee, you can request the sevadar to give a small amount.

If you have ever been to a Gurdwara you will vouch for the exquisite taste of Karah Prasad served there. In Gurdwaras this prasad is prepared with great devotion and constant chanting of hymns so the halwa tastes heavenly and has a distinct power.

It is important to chant 5 mantras while making Karaha Prasad. Reciting the Word is one of its main components. Because it adds subtle spiritual and devotional energy to the halwa and then it becomes prasad. Without chanting it would be like a delicious ata halwa.

So if you want to make Kara Parshad then recite 5 Bani while making it which are: Japji Saheb, Jap Saheb, Taba Prasad Sabia, Chaupai Saheb and Anand Saheb. If chanting these 5 words is not possible then you can chant Waheguru continuously from beginning to end while doing Deg or Prashad.

Kaada Prasad is made with four ingredients – whole wheat flour, ghee, sugar and water. The ratio is 1:1:1:3 ratio of wheat flour, ghee, sugar and water respectively. In this way the taste of Kaada Prasad is different than usual Ata halwa We make it at home.

If homemade, you can add less ghee. A few tablespoons of semolina (rava) is added to the halwa for some texture. My mother-in-law adds semolina, but mostly I make kada prasad with wheat flour.

Serve the Kaada Prasad warm or hot. If kept in the fridge, warm it slightly before serving and then serve.

Step by step guide

How to make kada prasad recipe

Making sugar solution

1. Take 1 cup of sugar in a sauce pan or pot. Use a sauce pan or pot with a handle as it helps to add the sugar solution to the flour mixture later in the recipe.

2. Add 3 cups of water.

3. Place the pan on the stove over medium-low to medium heat.

4. Stir the solution so that all the sugar dissolves.

5. Start heating this sugar solution until it boils.

Fried whole wheat flour

6. Meanwhile place a heavy bottomed wok or pan on the stove over low heat. Place both pans on two burners at the same time, so that when the wheat flour is fried, the sugar solution is also heated.

7. Add 1 cup of ghee to the pan. Use a heavy and thick bottomed pan to prevent the batter from burning.

8. Allow the whole ghee to melt.

9. Then add 1 cup whole wheat flour.

10. Stir and mix well.

11. Mix whole wheat flour (flour) with ghee. Fry the atta on low to medium flame.

12. Mix very well to get a mixture without lumps.

13. Meanwhile the sugar solution will also boil. When the sugar solution boils, switch off the flame. No stringy consistency is formed in the sugar solution. The sugar solution just needs to come to a boil.

14. Start frying whole wheat flour in ghee on low flame. Stir fry the flour.

15. Stirring and cooking will change the color of the dough. Keep stirring the dough to ensure even browning and so that it doesn’t burn.

16. Atta or whole wheat flour should be dark golden in shade and have a nutty aroma. It took me 17 minutes to cook the batter to the right color and texture in a heavy pan.

Time will vary depending on material, thickness, size of pan and intensity of flame.

Hard prasad is prepared

17. When the batter turns dark golden in color, add the sugar solution in two portions. Be very careful as the mixture bubbles and splatters a lot. Remember that the sugar solution needs to be hot when added to the fried dough mixture.

18. Mix and stir very well.

19. Then add the second portion of the hot sugar solution.

20. Keep mixing very well.

21. Now cook the hard Prasad by stirring.

22. The mixture will thicken as it boils. The halwa will also start releasing ghee.

23. Stir continuously and cook until the entire mixture becomes one mass and does not leave the sides of the pan.

24. The color of the kara prasad will change along with its consistency.

26. When the kadha prasad is like a thick pudding consistency, switch off the flame.

After adding the sugar solution I cook the halwa for 10 minutes on low-medium heat stirring continuously.

The time will vary with the thickness, size and intensity of the flame. Note that the ata halwa will thicken when it cools. At this step you can add some raisins (raisins) or dry fruits like almonds or cashews.

27. Serve the prasad warm or hot.

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This kara prasad recipe from the archives, originally published in December 2017 and republished in January 2023.