A no-fail recipe to make perfect aate ka halwa every time. Also famously known as Kada prasad.
A very traditional recipe which is made during auspicious occasions. Mostly served at Gurdwara as prasad (offering). The skill needed to make this dessert is sturdy hands as we need to continuously mix the halwa or else lumps would be formed.
- 2 Cups Water (500 ml)
- 1 Cup Sugar White/Brown
- 5 Cardamoms
- Big Pinch Saffron
- 1/3 Cup Ghee (Clarified ghee)
- 1 Cup Wholemeal Flour (Gehu Ka Aata)
- Almonds for Garnish (Optional)
- In a pot add water, crushed cardamom and sugar and boil the water till sugar completely dissolves.
- Then add the saffron and switch the gas off.
- In another pan add ghee, once the ghee melts, add flour/aata and mix till a thick paste is formed. The paste should be lump free.
- Keep mixing the paste till the flour changes the colour as per desire. I like my halwa to be brownish in colour. You can go for a darker or lighter colour.
- Once the desired colour is achieved add the water mixture. Now this is a crucial step. Keep stirring the mixture in one direction till all lumps dissolves and mixture becomes thick and smooth.
- If you stop mixing there would be lumps formed.
- When the mixture thickens the halwa will start leaving the sides of the pan and come together.
- Remove it in the serving bowl and garnish with Almonds and serve hot.
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