Atta Halwa, commonly known as Kada Prasad, is a revered dessert in Sikh temples (Gurudwaras) and originates from the northern region of India.
Its widespread popularity can be attributed to its delightful taste and simple preparation.
The recipe calls for basic ingredients that are readily available in most households.
It is made by...
Ingredients
- 3/4cupclarified Butter (Ghee)
- 1cupWheat Flour
- 3/4cupSugar
- 3cupWater
How to make Atta Halwa (Wheat flour Pudding)
In a heavy-bottomed kadai or pan, melt ghee over low-medium heat.
Add the wheat flour (atta) and mix well.
Continue stirring to achieve even browning and prevent the wheat flour (atta) from burning. Cook until it reaches a dark golden brown colour.
Carefully pour water into the kadai or pan, as the mixture may bubble and splutter. Continuously stir the mixture until it reaches a thicker consistency.
Add sugar and stir continuously until it combines, and the ghee starts to separate, leaving the pan's edges.
Switch off the heat once the halwa reaches a pudding-like consistency. Keep in mind that the halwa tends to firm up as it cools.
Transfer the halwa to a serving bowl, and sprinkle chopped almonds.
Serve hot or warm. Enjoy!
Tips & Tricks
When preparing Kada Parshad, ensure a 1:1:1:3 ratio of wheat flour, ghee, sugar, and water, respectively. It is important to note that adding nuts is not recommended for Kada Parshad.
Cook the wheat flour over low to medium heat to attain a golden brown colour without compromising flavour, preventing any risk of burning.
Adjust the quantity of sugar based on your sweetness preference.
The Halwa tends to solidify as it cools, so if needed, you can reheat it before serving.
Atte ka Halwa can be stored in an airtight container in the refrigerator. Reheat it gently before serving.
The number of servings may vary based on the portion size served.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨