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.
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
Kada Prasad is served in every Gurudwara and I loved it from the moment I first tasted it at the Golden Temple. Also known as Atte ka Halwa, Kada Prasad is super simple to make and needs just 4 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
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.
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.
- Traditional Kada Prasad does not have any garnish.
- Recipe Source: Chef Harpal Singh Sokhi's video on Kada Prasad.
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.
I am taking this wonderful prasad to the monthly party at Ssshhh Cooking Secretly… that is celebrating Haryanvi Cuisine this month. 🙂