Description

Kada Prasad, a traditional Gurudwara Prasad made with love, devotion, and whole wheat flour. This simple yet delicious Wheat Flour Halwa (Aata Halwa), also known as Aate ka Sheera, is a spiritual offering in Sikhism that brings warmth and positivity. Learn how to make this authentic Aata Sheera from scratch, just like it’s served in Gurudwaras, with easy-to-follow steps!

Scale

Ingredients

1 cup ghee
1 cup whole wheat flour (atta) (You may use coarse atta for a more traditional texture, but regular atta works well too)
2 cups warm water
1 cup sugar

Instructions

In a heavy-bottomed kadhai (or deep pan), heat the ghee over medium-low heat until it melts.
Add the whole wheat flour to the melted ghee, stirring continuously to prevent lumps. Roast on low to medium heat, stirring constantly, until the flour turns golden brown and releases a nutty aroma (about 15-20 minutes).
Tip: Low heat and patience are key to achieving the perfect color and preventing a burnt flavor.
Once the flour is roasted to a golden brown, gradually add the warm water to the flour mixture, stirring continuously. Be cautious, as the mixture may splutter.
Continue stirring on low heat until the mixture thickens.
Add sugar and mix well.
Cook for another 10-12 minutes, until the ghee begins to separate and the prasad pulls away from the sides of the pan.
Tip: The prasad is ready when it starts pulling away from the sides of the pan and has a glossy sheen from the ghee.
Serve the Kada Prasad warm, with love and devotion.

Notes

Measure all the ingredients beforehand and keep them within easy reach to ensure a smooth cooking process.
Use warm water instead of cold to prevent sudden temperature changes and splattering.
Cook on low to medium heat to ensure even roasting and to avoid burning or undercooking.
Stir continuously as the mixture thickens to prevent it from sticking to the bottom.
Add sugar only after the mixture has thickened slightly to ensure it blends evenly.
Stir thoroughly until the sugar dissolves completely. Adding sugar too early can make the mixture too runny.
Cook until the ghee begins to separate and the mixture pulls away from the sides of the kadhai.
A glossy appearance indicates Prasad is ready.
Always offer Kada Prasad with love and devotion—it is more than just food; it’s a sacred blessing.

Category: Desserts
Cuisine: Indian