Atte ka halwa || kada Prasad || wheat flour halwa
Atte ka Halwa or Kada Prasad is popular North Indian halwa recipe. In Gurudwara aate ka halwa is distributed as naivedyam/ prasad and known as Kada Prasad. However, Atte ka halwa is as popular as any other halwa in our home We often make aata halwa for breakfast, same as sooji halwa. During any pooja aate ka halwa, poori is distributed as naivedyam at home, temple etc.
To achieve getting perfect aate ka halwa is little tricky but with practice you will get it right. It took me a while to achieve this too, but then my mom thought me the recipe which she is using since last so many years. Where atta is roasted in ghee for kada Prasad she use little more ghee, if you want you can reduced it also but then you have to be very careful because with less ghee there is a chance that your halwa will turn lumpy, if this happened then atta will not able to roast properly and you will not get perfect halwa..
Kada Prasad is made with four ingredients – whole wheat flour, ghee, sugar and water. The proportion is 1:1:1:3 ratio of wheat flour, ghee, sugar and water respectively. Thus kada Prasad has a different taste then the usual Atta halwa we make at home.
Lastly, Few More Halwa Recipes you may like
- Besan Halwa- A Fudge with Difference
- Aloo Ka Halwa- A Devine Prasad
- Suji Halwa- A Prasad
- Mirchi halwa/ Green Chilli Fudge
- Bottle gourd halwa ‘ lauki ka halwa’
- and so on..
Print
Step by step recipe of kada prasad
- Heat ½ cup ghee in a kadai or a thick bottomed pan and add 1 cup Atta/ wheat flour.
- Start roasting the atta, keep on stirring the atta so that it does not stick to the pan and is roasted evenly, till atta changes it’s colour and turn light golden. This takes approx. 7-8 minutes on a low flame.this step is important because if atta is not roasted well then you will not get perfect texture in the halwa. There will be slight raw taste in the atta halwa.
- Add 2 tbsp raisins/kishmish, chopped almonds and cardamom powder (4 to 5 cardamoms, powdered in a mortar-pestle, husks discarded).
- When you keep the atta for roasting in the ghee, at the same time heat 3 cups water and (¾ to 1 cup) sugar in another pan. stir so that the sugar dissolves. Bring the water and sugar solution to a boil.
- Once you stir the raisins, cardamom powder and almonds, then pour the boiling sugar solution in the ghee-atta mixture slowly, with continuous stirring.
- The mixture will start thickening. keep on stirring often. Till the atta mixture leave sides .
- Once all the water is absorbed, you will notice the change in the texture. The ghee also will be visible at the sides. Wheat Flour Halwa is ready.
- Take it out in a serving bowl and garnish with chopped cashews and pistachios.
Atte ka halwa/ kada Prasad / wheat flour halwa
Course: Dessert, PrasadCuisine: IndianDifficulty: Medium4
servings5
minutes30
minutes176
kcalKada Prasad is a smooth, soft, velvety and rich halwa made with whole wheat flour (atta). kada Prasad signifies these blessings and one should never say no to kada Prasad when you visit any gurudwara.
Ingredients
Wheat – 1 cup
Ghee – 3/4 cup
Sugar – 3/4 cup
Almonds – 8-9 ( chopped)
Raisins – 25-30 (separate the stems)
Cardamom – 5-6 (chopped)
Water – 3 cups
Directions
- Heat ½ cup ghee in a kadai or a thick bottomed pan and add 1 cup Atta/ wheat flour.
- Start roasting the atta, keep on stirring the atta so that it does not stick to the pan and is roasted evenly, till atta changes it’s colour and turn light
golden. This takes approx 7-8 minutes on a low flame.this step is important
because if atta is not roasted well then you will not get perfect texture in the halwa. There will be slight raw taste in the atta halwa. - Add 2 tbsp raisins/kishmish, chopped almonds and cardamom powder (4 to 5 cardamoms, powdered in a mortar-pestle, husks discarded).
- When you keep the atta for roasting in the ghee, at the same time heat 3 cups water and (¾ to 1 cup) sugar in another pan. stir so that the sugar dissolves. Bring the water and sugar solution to a boil.
- Once you stir the raisins, cardamom powder and almonds, then pour the boiling sugar solution in the ghee-atta mixture slowly, with continuous stirring.
- The atta will begin to absorb the water and swell. Keep on stirring the halwa
- The mixture will start thickening. keep on stirring often. Till the atta mixture leave sides .
- Once all the water is absorbed, you will notice the change in the texture. The ghee also will be visible at the sides. Wheat Flour Halwa is ready.
- Take it out in a serving bowl and garnish with chopped cashews and pistachios.
- You can substitute or increase and reduce the quantity of nuts (mewa) in the halwa according to your preference.
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