Karah Prashad (Kada Prashad)

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Sikhs and people from various religions visit Gurdwaras and are indeed privileged to have Langar and Kada Prashad.

Karah Prashad is offered to all visitors to the Darbar Sahib in a Gurdwara. It is regarded as food blessed by the Guru  and should not be refused. As it has a very high sugar and ghee content, visitors may ask the Sewadar for small portions. As a sign of humility and respect, visitors accept the Karah Prashad sitting, with hands raised and cupped. The offering and receiving of this food is a vital part of hospitality protocols. It has the same amount of whole- wheat flour, clarified butter and sugar, to emphasize the equality of men and women. The Sewadar serves it out of the same bowl to everyone in equal portions. The offering and receiving of this food is a vital part of hospitality protocols. It has the same amount of whole- wheat flour, clarified butter and sugar, to emphasize the equality of men and women. The Sewadar serves it out of the same bowl to everyone in equal portions.

My recipe simply cannot be compared to the Sacred , Holy and Divine Karah Prashad prepared in Gurdwaras, as while preparing it, the Sikhs recite the holy Gurbani.

I have tried to come closer to the taste through your hearts but the Karah Prashad in the Gurdwaras touches our soul!!!!

But if this prashad is prepared with a Holy mind, it can taste not the same but a little closer to that of the Gurdwaras.

Preparation Time: 5 minutes

Cooking Time: 15 to 20 minutes

Servings: 06-08.

Ingredients and Quantity:

Whole wheat flour, coarse texture (Mota Atta / Punjabi Mota Atta): 01 cup

Clarified Butter (Desi  ghee)- 01 cup

Sugar- 01 cup. / or more / Less as desired

Water, hot- 03 cups

Method:

Heat the ghee in a heavy-bottomed Non-Stick kadai, add the whole wheat flour cook stirring continuously till the color changes of the flour and you get the aroma of roasted whole wheat flour.

Keep on stirring to ensure even browning.

The atta or whole wheat flour should turn golden and give a good fragrance.

Once the ghee oozes out. Add the sugar.

Let it dissolve, do not caramelize or the Kada will give a burnt flavor. Add hot water.

Stir very carefully, as the mixture has the tendency to splutter.

Continue to stir, so that no lumps are formed. The kada will absorb the water and continue to thicken quickly.

Keep on stirring.

When its semi thick. Switch off the flame.

Serve it hot or warm.

Chef Tips:

1. As the Kada gets cooler, it tends to get thicker.