Khara Prasad - खरा प्रसाद (Whole Wheat Pudding - Made specially for offerings)

Hello friends,


I have been so wanting to try this out since almost I started cooking.


As a child, we used to live almost like next door to a Gurudwara (Sikh Workship Place) and every day in the evening after prayers (which we could hear from our house itself due to the closeness of proximity), they would distribute prasad (offerings) and this was it. It was just the best kind of halwa (pudding/fudge) made out of whole wheat, that you can try. It will just melt in mouth and be just perfect. It is called "Khara Prasad".


I tried various proportions of whole wheat / water / sugar / ghee, but never got it right. But, then started looking for the recipe. Everywhere, there was just this one thing mentioned, use equal proportions of all ingredients and most importantly, do it whole heartedly remembering that one Satnam Guru. I followed that and wow what a wonderful and delicious result.


I want to apologize in advance if my post or recipe is offensive to any of my Sikh buddies. This is no disrespect to the process or recipe. I am just showing my respect and love towards this delicious and pious recipe.


Khara Prasad - खरा प्रसाद (Whole Wheat Pudding - Made specially for offerings)

Ingredients
Aata (Whole Wheat Flour) - 1 cup
Sugar - 1 cup
Water - 1 cup boiling
Ghee (Clarified Butter) - 1 cup
Preparation

• Wash and wipe cooking area well.
• Wash and wipe all cooking utensils well.
• Take the name of God almighty before and at every step of the cooking process.
• Take a deep bottomed pan and add ghee to it.
• Once ghee is warm, add whole wheat to it and roast till nice aroma comes from it (in this process we roast more than when we make regular whole wheat pudding), the whole wheat will change color and will not be all the way dry and be little runny only.
• Once whole wheat is properly roasted, add water to it slowly while continuing stirring.
• Once all the water is mixed well, add sugar to it and mix well.
• Remember it will become very runny immediately after adding sugar, so keep stirring for 3-4 min. or till you think all is well incorporated.
• You will know when it is done. It will be perfect pudding consistency.
• The best part of this halwa is that whether you eat it fresh or after few hours, the consistency and texture of halwa will be exactly same. You don't have to refrigerate it up to 2-3 days. I can bet anything that this will be the best halwa you have ever had.
• You may have noticed that I haven't added any garnishing, that is because nothing is added to it traditionally, so feel free to add any you like.

Serving
As very obviously, this is used as offerings to the God and then distributed among devotees. But, I just couldn't stop eating (as I was as a kid and will go and get it more than one time from the distributor).


I am sending this to Vegetarian Foodie Fridays # 16

That's all for now. Take care till next post.