Kada Prasad - Chef Ananya Banerjee

Aate Ka Halwa or wheat halwa is a popular Indian sweet dish made with whole wheat flour. This 4 ingredient sweet dish is also served as a Kada Prasad in all the Gurudwara’s (Sikh Temple) worldwide. Kada Prasad is the Sikh name for wheat halwa. The mouth-melting, simple halwa is believed to be food blessed by the Sikh Guru. The prasad is served from the same bowl to everyone visiting the Gurudwara (Sikh Temple). It also makes a great prasad for any festival in India. The taste of the simple halwa served at temples/festivals is divine. No fancy sweet dish can beat its taste and texture. This wheat halwa is prepared for breakfast or enjoyed before bedtime to stay warm and cozy during the winter season.

Ingredients
1 cup atta or 120 grams whole wheat flour
1 cup sugar or 200 grams sugar
1 cup ghee
3 cups water
Steps
Take 1 cup sugar in a sauce pan or pot.
Add 3 cups water.
. Keep the pan on stove-top on a medium-low to medium flame.
Add 1 cup ghee in the kadai. Do use a heavy and thick bottomed kadai so that the atta does not get burnt.
Let the entire ghee melt.
Then add 1 cup whole wheat flour.
Stir well and mix the whole wheat flour (atta) with the ghee. Fry the atta on a low to medium-low flame.
. Once the sugar solution boils, then switch off the flame
On a low flame begin to fry the whole wheat flour in ghee. fry the atta stirring non-stop.the colour of the flour will change as you keep on stirring and cooking it. keep on stirring the flour to ensure even browning and also so that it does not get burnt.
The atta or whole wheat flour should have a shade of dark golden colour and should have a nutty fragrance.
When the atta turns to a dark golden colour, add the sugar solution in two parts. be very careful as the mixture bubbles and splutters a lot. do note that the sugar solution needs to be hot when you add it to the roasted atta mixture.
Mix and stir very well.then add the second part of hot sugar solution.continue to mix very well.
Now cook the kada prashad stirring non-stop.
the mixture will thicken as it gets cooked. the halwa will also start releasing ghee.