Kada Parshad is a sweet that is given in my place of worship, Gurudwara and is incredibly tasty. It is also called Atta Halwa and is made with just four ingredients – flour, sugar, ghee and water. I remember always asking for more as a child and still do to this day. I consider it a blessing.
What you will need
- 1.25 cups whole wheat flour
- 1 cup ghee (clarified butter)
- 1 cup granulated sugar
- 2 cups water
How to make
- In a pan, add sugar and water. Heat until sugar dissolves to make a sugar syrup. Keep aside.
- In a wok or pan, heat ghee on low flame. Add flour and roast until a nutty aroma develops.
- Add sugar syrup to roasted flour slowly and stir continuously to prevent lumps from forming. Be careful while adding the sugar syrup to the flour as it bubbles vigorously initially.
- Stir continuously to prevent sticking or burning at the bottom of the pan.
- Kada Parshad is ready when the mixture no longer sticks to the pan and leaves the ghee.
- Serve hot.
Tips & Alternatives to try
- This can be stored in the refrigerator for 3-4 days. Always heat before serving.
- The rule is 1:1:1:2 proportion of flour:ghee:sugar:water. But sometimes, more water is needed depending on the type/brand of wheat flour used. Adjust the water proportion accordingly.
- I add little less ghee than flour but equal amounts can be added for better taste.