kada prashad recipe | gurudwara karah prasad recipe

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kada prashad recipe

kada prashad is a super delicious halwa that is served in gurudwaras as prasad. 

4.24 from 13 votes
total time:
30minutes

kada prashad recipe with step by step pics. 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. its everybody’s favorite sweet.

kada prashad recipe, karah prasad

the word gurudwara means the door to the guru. so when you visit the guru you cannot come back empty handed. the guru offers his sweet blessings to you. thus kada prashad signifies these blessings and one should never say no to kada prashad when you visit any gurudwara.

whenever you visit any temple or gurudwara and if food is offered to you as prashad, then always try to finish it and don’t waste food. when the food is served to you, at that time you can request humbly to serve a small portion if you are not hungry.

karah prasad is very rich and filling. if you are conscious about too much ghee then you can request the sewadar to offer you a small quantity.

if you have ever visited any gurudwara then you will vouch for the awesome taste of karah prasad that is served there. in gurudwaras this prasad is prepared with lot of devotion and continuous chanting of hymns so the taste of halwa is divine and has a different energy to it.

while making karah prasad its important to chant the 5 baanis. reciting the bani is one of the main ingredient in it. because it adds subtle spiritual and devotional energy to the halwa and then it becomes the prasad. without the chanting it will be like a delicious atta halwa. so if you want to make the kara parshaad then while making it recite the 5 baanis which are: JAPJI SAHIB, JAAP SAHIB , TAV PARSAAD SAVIYAE, CHAOUPAI SAHIB and ANAND SAHIB. if chanting these 5 baanis is not possible then you can chant WAHEGURU continuously from start to end while making deg or prashad.

kada prashad is made with four ingredients – whole wheat flour, ghee, sugar and water. the proportion is 1:1:1:3 ratio of wheat flour, ghee, sugar and water respectively. thus kada prashad has a different taste then the usual atta halwa we make at home.

if making at home, then you can add less ghee. for some texture in the halwa a few tablespoons of sooji (rava) is also added. my mother in law add sooji, but mostly i make kada prashad with wheat flour.

serve kada prashad hot or warm. if you refrigerate, then before serving just warm it lightly and then serve.

few more halwa recipes you may like are:

kada prashad recipe
4.24 from 13 votes
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kada prashad recipe

kada prashad is a super delicious halwa that is served in gurudwaras as prasad. 
course desserts, sweets
cuisine north indian, punjabi
prep time 5 minutes
cook time 25 minutes
total time 30 minutes
servings 6
rough calories per serving 495 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup atta or 120 grams whole wheat flour
  • 1 cup sugar or 200 grams sugar
  • 1 cup ghee
  • 3 cups water

how to make kada prashad recipe

making sugar solution

  1. take 1 cup sugar in a sauce pan or pot. add 3 cups water. use a sauce pan which has a handle as its helps to add sugar solution to the atta mixture in the later part of the recipe.

  2. keep the pan on stove top on a medium-low to medium flame.

  3. stir the solution so that all the sugar dissolves.

  4. heat this sugar solution till it begins boiling.

  5. once the sugar solution boils, then switch off the flame. 

frying wheat flour for kada prashad

  1. meanwhile when you keep the sugar solution to boil, also place a heavy bottomed kadai or pan on another stove top on a low flame.

  2. add 1 cup ghee. let the entire ghee melt.

  3. then add whole wheat flour.

  4. stir and mix the whole wheat flour (atta) with the ghee.

  5. mix very well to get a mixture without lumps.

  6. on a low flame begin to fry the whole wheat flour in ghee.

  7. fry the atta stirring non-stop.

  8. the color of the flour will change as you keep on stirring and cooking it. keep on stirring the flour to ensure even browning.

  9. the atta or whole wheat flour should have a shade of dark golden color and should have a nutty fragrance.

making kada prashad

  1. when the atta turns to a dark golden color, add the sugar solution in two parts. be very careful as the mixture bubbles and splutters a lot.

  2. mix and stir very well.

  3. then add the second part of hot sugar solution. continue to mix very well.

  4. now cook the kada prashad stirring non-stop.

  5. the mixture will thicken as it gets cooked.

  6. the halwa will also start releasing ghee.

  7. continue to stir non-stop and cook till the whole mixture becomes one mass and leaves the sides of the pan.

  8. the consistency of the kada prasad will also change as well as the color.

  9. when the kada prashad has a thick pudding like consistency, then switch off the flame.

  10. serve kada prashad hot or warm.

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how to make kada prashad recipe

making sugar solution

1. take 1 cup sugar in a sauce pan or pot. use a sauce pan or pot which has a handle as its helps to add sugar solution to the atta mixture in the later part of the recipe.

sugar to make kada prashad recipe

2. add 3 cups water.

making kada prashad recipe

3. keep the pan on stove-top on a medium-low to medium flame.

making kada prashad recipe

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

making kada prashad recipe

5. begin to heat this sugar solution till it comes to a boil.

making kada prashad recipe

frying whole wheat flour

6. meanwhile place a heavy bottomed kadai or pan on the stove top on a low flame. keep both the pans on two burners simultaneously, so that once the wheat flour is fried, the sugar solution is also hot.

making kada prashad recipe

7. add 1 cup ghee in the kadai. do use a heavy and thick bottomed kadai so that the atta does not get burnt.

ghee for making kada prashad recipe

8. let the entire ghee melt.

ghee for making kada prashad recipe

9. then add 1 cup whole wheat flour.

making karah prasad recipe

10. stir well.

making karah prasad recipe

11. mix the whole wheat flour (atta) with the ghee. fry the atta on a low to medium-low flame.

making karah prasad recipe

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

making karah prasad recipe

13. meanwhile the sugar solution will also come to a boil. once the sugar solution boils, then switch off the flame. there are no thread consistencies formed in the sugar solution. the sugar solution just needs to come to a boil.

making karah prasad recipe

14. on a low flame begin to fry the whole wheat flour in ghee. fry the atta stirring non-stop.

making karah prasad recipe

15. the color of the flour will change as you keep on stirring and cooking it. keep on stirring the flour to ensure even browning and also so that it does not get burnt.

making karah prasad recipe

16. the atta or whole wheat flour should have a shade of dark golden color and should have a nutty fragrance. it took me 17 minutes for the atta to get cooked at the right color and texture in a heavy kadai. timing will vary depending on the material, thickness, size of pan and the intensity of flame.

making karah prasad recipe

making kada prashad

17. when the atta turns to a dark golden color, add the sugar solution in two parts. be very careful as the mixture bubbles and splutters a lot. do note that the sugar solution needs to be hot when you add it to the roasted atta mixture.

making karah prasad recipe

18. mix and stir very well.

making karah prasad recipe

19. then add the second part of hot sugar solution.

karah prasad recipe

20. continue to mix very well.

karah prasad recipe

21. now cook the kada prashad stirring non-stop.

karah prasad recipe

22. the mixture will thicken as it gets cooked. the halwa will also start releasing ghee.

karah prasad recipe

23.  continue to stir non-stop and cook till the whole mixture becomes one mass and leaves the sides of the pan.

karah prasad recipe

24. the consistency of the kada prasad will also change as well as the color.

karah prasad recipe

26. when the kada prashad has a thick pudding like consistency, then switch off the flame. after adding sugar solution i cooked the halwa for 10 minutes on a low-medium flame stirring continuously. timing will vary with the kadai thickness, size and intensity of flame. do note that on cooling the atta halwa will thicken more. at this step you can also add some kishmish (raisins) or dry fruits like almonds or cashews.

karah prasad recipe

27. serve kada prashad hot or warm.

kara prashad recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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18 comments/reviews

  1. Thanks for sharing and making this recipe so simple. Turned out perfect each time-:)

  2. was just superb

  3. I would like to add here…. to get the grainy texture of kada prashad, u should use a different type of aata. U can tell the flour mill guy to ground the wheat a bit jada(coarse) or laddoo ka atta. This type of atta gives the exact grainy texture to the kada prashad as served at gurudwaras. This is a tip that was shared to me by my uncle who used to do regular sevas at the delhi gurudwara. 😊

    • thanks a lot manpreet for sharing this suggestion. will definitely help the readers too.

  4. Thank you ur all recipes are best nd with pics it helps too much….meri khana bana ne ki khusi sirf aap se thank ypu

    • thanks a lot dimple. so nice to know. happy cooking.

  5. How long will this stay outside the fridge? Does it have to be refrigerated?

    • yes, kada prashad has to be refrigerated. for a couple of hours you can keep at room temperature, but later keep in fridge. when serving you can warm in a pan so that the ghee melts and then serve.

  6. Hi, why not the wheat flour fried before. Frying before Wil give good aroma.

    • wheat flour is fried in ghee. so when frying in ghee, it eventually turns golden and gives a nice good aroma. it can be done both ways. key point is that wheat flour should be nicely golden and have a good aroma.

  7. thanks Amit Dassana for this awesome recipe, i am going to try it today…

    • Welcome Neha

  8. Veg recipes app stopped working.

    • Kiran, we could not manage the app well. so we have deleted it. you have to check the website for recipes.

  9. Hlo admin…
    The above article about” how to make parshad” is solely different thing as is in reality.. in other words we can say this article can be headed as” how to make karhaah or halwa” insteadly…

    Because the main ingredient which is to be added while making DEG or PARSHAAD is forgotton from your end….i.e. Recieting the BAANI …

    If one had to make the Parshaad one had reciete the 5 Baanis while making Parshad i.e. JAPJI SAHIB, JAAP SAHIB , TAV PARSAAD SAVIYAE, CHAOUPAI SAHIB AND ANAND SAHIB ….. if not possible he/ she chant WAHEGURU simran continously from start to end….while making DEG or PARSHAAD…

    • Thanks a lot Manpreet for sharing this info. We have updated the post with info shared by you. Could you also explain the meaning of these 5 Baanis as it will help all of us.

  10. I want to know what is the difference between atta and wheat flour?

    • JAYANTHI, atta and whole wheat flour is same. maida is all purpose flour.

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