Kada Prasad (Wheat Halwa)

Kada Prasad

Servings: 6-8 small portions
Prep Time: 5 mins
Cook Time: 25 mins
Difficulty: Super easy
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Indian Feast Series, Black Dog Series

Categories: Indian

Soft, sweet and full of butter. Kada prasad is an Indian treat with no equivalent in English cooking. Made by Indian mothers when their child is feeling poorly, the nutty brown butter lingering around the edges of the bowl, lips and throat will sooth all coughs, colds and ailments.

This type of kada made with wholewheat flour is typically served throughout the world in Gurdwaras as ‘Prasad’/ ‘Prasada’, which is a term for any blessed food that’s offered to the congregation. Hence why this type of kada is also informally know as just ‘prasad’ even though it has no religious significance when not blessed.

EQUIPMENT

Cookware: Non-stick milk pan (approx. 6″ diameter)

Specialist utensils: Kitchen weighing scales, spatula

**RECOMMENDED* INGREDIENTS**

120 g atta (any chapati flour) if you don’t have atta you can substitute plain white flour with a bit of wholemeal flour mixed in.
100 g salted butter
50 g brown sugar dissolved in 300 ml freshly boiled water

METHOD

On low heat, melt the butter in the pan and stir in the flour. The flour should be coated by the butter and the consistency should not be too dry. The mixture should loosen and bubble when it’s been frying for about 5 mins. Add more butter/flour if the mixture is too dry or too greasy.

Constantly stir and let bubble on low until the mixture turned a deep oak/mahogany colour. The consistency should be extremely liquid. You should start smelling the nuttiness of the flour and brown butter. Cook as long as you dare to without burning it.

Take the pan off the heat and very carefully stir in the hot sugar water. The consistency should now be of thick porridge. Add more boiled water if it looks too dry. The cooler the water is, the more it will splatter, so try and keep the water fairly warm. Put the pan back on the heat and stir to thicken the kada, allowing the flour to absorb the water. Once the kada has thickened and comes away from the the sides of the pan, add a splash of cold water to bring it all together. Work this through and cook the cold water out out for a minute or so until the butter is released and the mixture looks shiny. Serve warm.