Traditional Sikh Karah Prashad made with equal parts whole wheat flour, ghee, sugar, and water. This sacred offering is prepared slowly on low heat until deeply aromatic, glossy, and rich, just like the Prashad served at the Gurdwara.
- Serves: 6 People
- Prep Time: 5 minutes
- Cooking: 15 minutes
- Difficulties: easy
Ingredients
For Cooking
- 200g Whole wheat flour (atta)
- 200g Ghee
- 200g Granulated sugar
- 500ml Water
For Dressing
Nutritional Information
-
Calories
420 kcal -
Fat
28 g -
Carbohydrates
38 g -
Protein
6 g -
Fiber
4 g -
Sugar
22 g -
Sodium
5 mg
Procedure
-
2 minutesMark As Complete
Melt the Ghee
Place a heavy-bottomed pan over low heat and add the ghee. Allow it to melt completely without overheating. Keep the flame low to prevent burning, as this sets the foundation for the flavor and texture of the Prashad.
-
6 minutesMark As Complete
Roast the Flour
Add the whole wheat flour to the melted ghee and begin stirring continuously. Cook on very low heat, watching as bubbles form from the moisture in the flour. Keep stirring patiently until the bubbling slows, the color deepens, and a nutty aroma develops.
-
4 minutesMark As Complete
Add Water and Thicken
Carefully add the water to the roasted flour while stirring constantly. The mixture will thicken quickly and expand in volume. Continue stirring to prevent sticking or burning as it cooks evenly and becomes smooth.
-
3 minutesMark As Complete
Incorporate the Sugar
Add the sugar to the thickened mixture and stir well on low heat. The sugar will dissolve and release more ghee, creating a glossy finish. Keep stirring gently until the Prashad looks rich, aromatic, and begins to separate slightly from the pan.
-
2 minutesMark As Complete
Finish and Serve
Once the ghee has clearly released and the mixture is smooth and fragrant, turn off the heat. Spoon the Karah Prashad into serving bowls and serve warm, just like the Prashad offered at the Gurdwara.
