The first time I had Atte ka Halwa | Kada Prasad was at the Golden Temple in Amritsar. I was at Jalandhar for a cousin’s wedding and went to Amritsar the next day when everyone was still recovering from the wedding festivities.
Kada Prasad | Atte ka Halwa | Wheat Flour Halva
I reached the Golden Temple quite early in the morning (by 7:00 AM) having left Jalandar by 5:30 AM. Both my cousin’s in-laws and the driver marveled at my enthusiasm to get up that early after being up well past midnight on the previous day. They seem to have forgotten I am a South Indian, a community that will rise up from the dead at the mention of a temple visit. 😀
Sri Harimandir Sahib (the formal name for the Golden Temple) is the holiest of shrines for the followers of the Sikh Religion and is an oasis of calm bang in the middle of the bustling city of Amritsar.
As it was pretty early, there were not many people waiting to enter the Sanctum Sanctorum and I went to join the line for entering the Sanctum Sanctorum. Before that I got a couple of plates of Kada Prashad as offering and it was quite the juggling act to keep my head covered with my saree pallu while holding two plates of piping hot Kada Prashad with copious amounts of ghee sloshing about. However, the cool breeze from the lake surrounding the Sri Harminder Sahib, and the soothing shabad-kirtan made the few minutes of wait pleasurable.
Coming back to the Kada Prasad | Atte Ka Halwa, it is a super simple 4-ingredient dish is just the right amount of sweet and just the perfect offering in a religious ceremony. It is also made with the ingredients commonly found in North Indian homes.
I made it yesterday as my contribution to the series of Haryanvi recipes that the gang at the Shhhhh Cooking Secretly Challenge group is making this month. My partner for this month is Sujata Shukla who blogs at Pepper on Pizza. The recipes on Sujata’s blog is truly represent its tag line; Recipes Beyond Borders- sometimes Exotic, mostly Healthy, always Delicious. I have quite a few recipes bookmarked to try including the Baingan Badi Sabzi and the Goan Bitter Gourd Kokum Dal.
My secret ingredients for Sujata were ghee and ginger and she made this delectable Bajra Khichdi with them!
The secret ingredients I got from Sujata were Ghee and Sugar, and I jumped at the chance to make Atte Ka Halwa. I used Chef Harpal Singh Sokhi’s recipe for Kada Prasad and the result was fantastic.
How to Make Atte ka Halwa | Kada Prasad | Wheat Flour Halva
Atte ka Halwa | Kada Prasad | Wheat Flour Halva
Ingredients
- 1/2 Cup Coarsely Ground Wheat Flour I used regular wheat flour
- 1/2 Cup Ghee
- 1/2 Cup Sugar
- 1/4 tsp Green Cardamom Powder
- 2 Cups Water
- 1 tbsp Slivered Almonds for Garnish Optional
Instructions
- Heat the water and let it simmer while you cook the rest of the halwa.
- In a heavy bottomed kadhai, over medium heat, melt the ghee.
- Add the wheat flour and mix.
- Cook till the wheat flour turns golden brown and is aromatic.
- Add the sugar and cardamom powder.
- Mix well.
- Turn the heat to low.
- Slowly, add the hot water while stirring.
- Turn the heat up and cook the Atte ka Halwa till the ghee starts to leave the sides.
- Turn off the heat and let the Atte ka Halwas | Kada Prasad cool just a bit.
- Garnish with slivered almonds and serve hot.
Notes
- Traditional Kada Prasad does not have any garnish.
- Recipe Source: Chef Harpal Singh Sokhi's video on Kada Prasad.
Wheat Flour Halva | Atte ka Halwa
Recipe for Atte ka Halwa | Kada Prasad | Wheat Flour Halva (with step-by-step instructions)
- You need hot water to cook Atte ka Halwa, so as the first step, bring the water to boil. Turn down the heat and let the water simmer till you are ready to use it.
- Over medium flame, heat a heavy bottomed kadhai and add ghee to it.
- When the ghee melts, add the wheat flour.
- Mix well, ensuring you have a slurry with no lumps.
- Constantly stir this ghee-wheat flour mix and cook it till the mix becomes golden brown.
- Next, add the sugar and cardamom powder, and mix well. The sugar does not have to melt completely at this point. It will melt when you add the sugar.
- Turn the heat to low.
- Very carefully, add the hot water to the ghee-wheat mix and stir well. Be careful as the mix will splatter the moment you add the water.
- Turn the heat up to high and stir the Atte ka Halwa vigourously.
- Cook till the ghee starts to leave the sides.
- Take the Atte ka Halwa | Kada Prashad off the heat and let it cool for a minute or two.
- Garnish with slivered almonds and serve hot.
Atte ka Halwa | Kada Prasad
I am taking this wonderful prasad to the monthly party at Ssshhh Cooking Secretly… that is celebrating Haryanvi Cuisine this month. 🙂
This is awesome, nothing tastes like the kadha prasad at the golden temple!
I completely agree with you. 🙂 I can make it at home all I like, but the Prasad is Prasad only at the Temple.
I have died and gone to heaven! Look at that layer of ghee on top and the dark brown colour. You have nailed it!
Me too. And the taste was just IT!
this is totally enticing !.wow cant think of calories ..lovely write up
Shouldn’t think of the calories either! An occasional treat is good for the soul. 🙂
I’ve had kada prasad at a Gurudwara in Delhi, and absolutely loved it! I never tried to replicate it at home. You make it all look so effortless and simple! I should try this out. 🙂
You will love it, Priya. 🙂
We also make it on all the auspicious days.
That’s good to know. 🙂
My all time favorite dessert. I use oil instead of ghee. Still the taste is same 🙂
I will try it with oil as well, Uma.
Lipsmacking here, what a luscious halwa. Extremely alluring and that deep dark brown colour of the halwa is highly irresistible.
I am glad you liked it!
You are blessed to have prashad at golden temple. Though it looks easy but one needs to really practice to get the perfect texture and taste as same like we get there. Hey I too never miss any chance to have Prasad from temple Halwa looks just perfect. And thank you for the pictorial recipe.
I agree about the practice bit and you really do need to use coarsely ground wheat flour to get just the perfect texture. I am glad you liked the tutorial.
I am a big fan of aate ka halwa, I usually make at my home too. Looks so rich and delicious. I’m loving it!
I love kada prasad. And you made it so perfectly. What a lovely colour. I am drooling Aruna. Awesome share.
Looks absolutely heavenly!! I hope I make it to the Golden Temple some day, waiting to strike it off my list 🙂
Kada parsad does not have elichi powder. But I am glad you gave it a try and loved it. Anyone who visits Harmander Sahib is enchanted by its beauty and soul.
All that ghee going into that halwa, nothing can go wrong… hehe… looks so delicious!
Thank you for taking us on a trip to Golden Temple with you! The way you have described the visit, I found myself standing right beside you , holding my plate of kada prasad.
The halwa looks heartwarming and scrumptious – the beauty of simplicity at its best!
Cannot wait to try the prasad at the Golden Temple some day, but for now, I am drooling at your dish! Looks so yumm and sumptuous!
Normally I make sooji ka halwa at home. So whenever there is Akhand Path at some of my friend’s home, kada prasad (aate ka halwa) is the most sought after thing. Your halwa is looking great and by the addition of nuts and cardamom, that is not there in kada prasad, you have made it flavorsome too 🙂
The nuts are for making the pic look good. Yes, I realise that cardamom is not a part of the Kada Parsad. 🙂
Aatte ka halwa is a simple sweet dish but it taste great. My mom use to make it for us during winters. She was generous with ghee and use to say ghee will keep us warm in winters. I love it!
What your mom says is true!
Never tried making this halwa, it looks absolutely delicious.
I hope you make it soon.
Prasad from any temple is always divine, I too have tasted kada Prasad from the Gurudwara here. Just too delicious!
Thank you!
Atta halwa is something we love to warm up sore throat and cold on winter nights. Looks so rich and tasty. I am going to post another version , kadha prasad today.
Look forward to your version.
I’m a big fan of attending ka halwa especially from the Gurudwaras. It just tastes so different. This halwa does not turn out good if one reduces the amount of fat required. On my wish list is Golden Temple. Beautiful post.
Atte ka halwa is such a comfort on winter nights when the craving rides high. So far my kids dint care much about it coz, there is no fragrance .. will try adding the cardamom and the nuts, it may change their stand
I love atte ka halwa as prasad. And this looks awesome. Loved the colour. I can feel the taste and aroma.
Thank you, Sujata. Prasad is always so divine, na?
Yes always ?
Drool worthy ! Such a delicious sweet.. awesome !
Thank you!
I am blessed to have had this kada Prasad quite often in Gurudwaras , since the time we moved to Mohali..have also been blessed to have tasted it in Golden Temple. Divine share Aruna !
The halwa looks so nicely done and so aromatic, feeling like grabbing the bowl now. My mom makes ata halwa generally on puja’s
The prasad at Gurdwaras are really the most delicious of foods. Thank you for this recipe, now I can try out making this very tasty looking atte ka halwa at home.
Delicious bowl of Halwa, heavenly bowl of dessert..
Thank you.
mouthwatering halwa….lovely share for the challenge….yum
I love kada Prasad. Never did get around to think I can make it at home. Sounds yummy.