Kada Prasad (Atta Halwa)
Three ingredients in equal measure: wheat flour, ghee, sugar. The gurdwara halwa that depends entirely on the quality of the ghee.
Method
- 1
Bring the water and sugar to a boil in a pan, stir until the sugar dissolves, then keep it hot on the lowest flame.
- 2
Melt the ghee in a heavy kadhai on medium low heat and add the atta.
- 3
Roast, stirring without stopping, for 15 to 20 minutes. It goes pale, then sandy, then a deep reddish brown, and the smell changes from raw flour to toasted nuts. Go by colour and smell, not the clock.
- 4
Take the pan off the heat for a moment. Pour in the hot sugar syrup, standing back as it will spit violently.
- 5
Return to low heat and stir until the halwa thickens, pulls away from the sides and the ghee glistens on the surface.
- 6
Serve warm.
Chef's tips
- ✦Equal cups of atta, ghee and sugar is the traditional ratio. Cutting the ghee is what makes it dry and pasty.
- ✦The syrup must be hot when it goes in. Cold syrup makes lumps you cannot stir out.
- ✦Stop roasting the moment it smells nutty. A shade past that and it turns bitter.
Made with
The exact ingredients used in this recipe, pure, traceable, lab-tested.
