Kada Prasad, also known as Atte ka Halwa is a rich Indian sweet dish made with wheat flour (Indian chakki ka atta), Ghee (or coconut oil or plant-based ghee for a vegan version), Sugar, and Water.
I made a trip to Delhi in December 2022 and visited a Gurudwara for the very first time. There, I had the good fortune of receiving the piping hot Karah Prashad and relished every single bite of it. Dripping in ghee, this subtly sweet Halva was the perfect sweet for a cold winter night in Delhi!
When I came back home, I was keen on recreating it to the best of my abilities and hit YouTube for some guidance (which is totally the normal thing for Gen-Z / Millenials to do, eh?). Now, as a South Indian, I didn’t grow up eating a lot of halwa, and most certainly not this aate ka halwa. But I was pleasantly surprised when I realized just how easy it is to make this recipe.
How to make the Kada Prasad or the Atte ka Halwa (Wheat Flour Halva)?
- Sugar Syrup: You’ve got to melt the sugar separately, and then mix it with the flour. This way, the texture stays super smooth and glossy. You don’t have to make a string consistency or let it boil for too long like you would for Jalebi or Gulab Jamun. You’re just looking for the sugar or jaggery to melt.
- Roasting the Flour in Ghee: Another tip is to slow roast the wheat flour (use the Indian Atta for best results) for 25-40 minutes until the wheat flour turns from a light to dark brown color. As you roast the flour in ghee, the mixture will start to look crumbly, then will melt into a smooth and glossy mixture. When it is aromatic and brown, its time to add the sugar. Do not walk away from the stove, as it can burn really quicky.
- Combining the flour mixture with the sugar syrup: Add the sugar syrup and stir continuously. Don’t worry if the mixture looks watery or not smooth, as you keep stirring (on low heat) it’ll come together and form a glossy, thick, and delicious halwa. If it isn’t sweet enough, you can always melt some sugar and water together, add to the halwa, and stir until thick.
- Serving hot with or without garnishes: Generally, the Gurudwara Kada Prasad is served without the nuts, but at home, you can always add the cardamom powder to your sugar syrup and garnish with chopped cashews or almonds for that extra little something!
How long does the Atte ka Halva last in the refrigerator?
Yes, absolutely! The Atte ka Halwa lasts in an airtight container in the fridge for upto a month. And if you wanna store it longer, you can freeze it in small batches. When you’re ready to eat, just defrost, warm it up in the microwave, add some extra ghee if you want and enjoy it hot or warm!
How to make a Vegan Atte ka Halwa or Kada Prasad?
While the authentic version served in temples is made with a lot of Shuddh Desi Ghee, you can always make suitable substitutions to avoid dairy and make a plant-based kada prasad. You can use Vegan Ghee or Refined Coconut Oil. Try not to use the unrefined kind cuz it’ll have a strong coconut-y smell and change the flavors of the halwa.
Here’s a quick video recipe on how to make this delicious Gurudwara Kada Prasad or Atte ka Halwa at home –
Gurudware ka Kada Prasad – Atte ka Halwa
For the Sugar Syrup
- 2 cups Water
- 3/4 cup Sugar (adjust for sweetness as needed)
- 1 pinch Elaichi or Cardamom Powder
For the Halwa
- 1/3 cup melted Ghee (you can use upto 1 cup)
- 1 cup Whole-wheat Flour (Indian Chakki ka Atta)
- 1-2 Tbsp chopped Nuts (optional)
- Sugar Syrup (as mentioned above)
- Add sugar and water to a pan, bring to gentle boil, stirring frequently to dissolve the sugar into the water. You're not looking for a string consistency, just need to let the sugar melt completely. Then add the elaichi or cardamom powder, mix well and set aside.
- In another deep bottomed pan (kadhai), heat the ghee on low heat. Add the wheat flour and start roasting on low hea4. It’ll first be of crumbly, then start to melt and then turn grainy and deep golden brown and aromatic in about 15-30 minutes.
- Once the whole wheat flour turns deep brown and aromatic, add the sugar water and mix well. It’ll look like a lot of water, but just keep constantly stirring and cooking on low heat for about 5-8 minutes. The mixture will start to thicken and turn glossy. Taste and adjust for sweetness if required, and cook it out until the ghee starts to separate on top of the halva.
- Once its done, serve as is or with a garnish of your favorite chopped nuts!
- Keep it refrigerated, consume within a week. Reheat before serving.
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1 thought on “Kada Prasad – Wheat Flour Halwa”
Well your blog suggests that this prasad had a lasting impact on you. I hope it makes your life better and keep giving its blessing life long.