Wheat Halwa- Kada Prasad
Rich, creamy, and super indulgent Wheat Halwa- Kada Prasad (atta halwa) is made with just a few essential ingredients and 20 minutes of your time. It's one of the easiest Indian desserts you will ever make and is downright delicious and so simple to make!
All you need is a little bit of patience and dedication to follow through with the recipe precisely.
Kada Prasad is a dish that needs no introduction because the name of the recipe already introduces itself.
When it comes to comfort, this wheat halwa or atta halwa is where it's at - sweet, aromatic, and absolutely comforting!
What is Wheat Halwa- Kada Prasad?
Wheat halwa, also known as Aate ka Halwa Recipe (Kada Prasad), is a North Indian flour-based dessert.
In this term, Wheat Halwa- Kada Prasad,
- Halwa means - a sweet dessert made with milk, flour, sugar, ghee, and cardamom.
- Kadah prasad refers to a sacred sweet offered to god or guru.
Collectively it means, a scared wheat flour dessert offered to Guru.
Kadah Prasad is served to all the visitors who visit the Gurudwara (a worship place for Sikhs or Guru ka darbar) and the blessings of Waheguru (God) are passed on to one and all.
How is Wheat Halwa- Kada Prasad prepared in Gurudwara?
On Sundays, every Gurudwara worldwide is filled with a sweet aroma of Aate ka Halwa Recipe (Kada Prasad).
Early in the morning, after the kitchen is well cleaned, Kadha prasad is made in a huge Kadai (Karah). The Bhai Ji (brother or sir) at the gurudwara prepares wheat halwa- Kada Prasad with his head covered, barefooted, and reciting hymns in praise of Waheguru (the supreme lord).
This prepared Kadha prasad is then placed (covered with a cloth) near the Holy book Guru Granth Sahib Ji while the hymns (Shabad) are recited. Following the Ardas (prayer ceremony), kadha prasad is offered to the god. Then it's divided into 5 portions with a kirpan ( a small sword) in the honor of Panj Pyaras (the 5 beloved men).
After this, Prasad is distributed by sevadars (voluntary service). The right way to receive the Prashad is with both hands cupped over each other (as shown below). After eating the kadha Prashad, all the people (Sangat) advance towards Langar (simple food offered by Guru's kitchen).
No matter how close we try to prepare Aate ka Halwa Recipe (Kada Prasad), the one distributed at gurudwara is heavenly and has its own rich taste.
Gurudwara is so spiritual and serene, and it gives you peace and tranquility.
Ingredients required to make Wheat Halwa- Kada Prasad
Please scroll to the bottom of the page for the printable recipe card with a full ingredients quantity and detailed instructions.
» Flour - the star ingredient. Use whole wheat flour to make Kada prasad. Traditionally, Gurudwara halwa or Kadha Parshad is made of only whole wheat along with sugar & ghee. No dry nuts are added.
But at times, if I am not making it for prasad, I replace 2 tablespoons of wheat flour with sooji (semolina). Sooji adds a grainy texture and crunch to atta halwa.
» Sugar - to sweeten our atta halwa. I have added ¾ cup of sugar to our wheat halwa, and it is just perfect. But if you prefer your halwa to be on the sweet side, feel free to add a tablespoon of sugar.
» Water - a liquid is required to cook the halwa. For an extra moist halwa, you can do 50-50, meaning; you can add ¾ cup of milk and ¾ cup of water to the recipe.
» Ghee - a must-have to cook Aate ka Halwa. It deepens the flavors and brings out the deliciousness.
» Eliachi Powder (Cardamon Powder) - adds flavor to aate ka halwa.
How to make Aate ka Halwa Recipe (Kada Prasad)?
This atta halwa is made up of two steps-
- Make sugar mixture
- Dry-roast Flour, and
- Assemble Halwa
Step: 1-
Begin the recipe by making the sugar mixture. Combine sugar and water in a pan. Bring this mixture to a boil, stirring occasionally, until sugar dissolves. Once done, remove the pot from heat and set aside.
Step: 2-
Add ghee to a heavy-bottomed pan. Turn the heat to medium-low heat and allow the ghee to melt. Add wheat flour to the melted ghee. Keep stirring wheat flour until the color changes from light brown to a deep golden brown – for about 8-10 minutes.
Step: 3-
Once the flour turns deep brown in color, turn the gas dial to the lowest setting. Gradually add the water, stirring continuously to prevent the halwa from turning lumpy. Continue stirring constantly until the water evaporates and the halwa starts to thickens.
Take aate ka halwa recipe (Kada Prasad) off the heat and serve hot.
Recipe tips and variations to make Gurudwara wala Prasad
This Aate ka halwa (Kada Prasad) is the simplest and easiest recipe you will ever make. Just follow a few know-how to a smooth and creamy textured halwa-
» It's pretty much impossible to mess up this recipe, and the secret to making the best atta halwa is to stir, stir, and stir. Do not leave wheat halwa unattended at any time.
» Do not cut back on the ghee - Ghee is a must for this recipe. If your atta halwa feels dry, feel free to add some more ghee during the dry-roasting process.
» Maintain the heat through the dry-roasting process. High heat will burn the flour-ghee mixture.
» We do not need sugar syrup for our Kada prasad; therefore, boil the sugar until it's completely dissolved in water.
» Before adding sugar, make sure the flour is deep brown in color. It may burn if neglected.
» Be careful while adding sugar water, as the water will splash when it hits the hot pan/kadai. Use a long spoon to mix the halwa.
» While adding water, keep stirring frequently to avoid lump formation.
Can I add jaggery instead of sugar?
Of course, you can! Substitute sugar with an equal amount of jaggery, and the rest of the recipe remains the same. Just a note – the color of halwa will deepen because of the addition of jaggery.
Can I add dry nuts to Wheat halwa?
You most certainly can! Feel free to add slivered almonds, raisins, pistachio for a boost of flavor.
Can I use swap butter for ghee?
Absolutely! Use unsalted butter to make the halwa.
Wheat halwa or atte ka halwa is often made on festive occasions like Krishna Janmashtami, Mahashivratri, Baisakhi, and Purnima night.
So, from my kitchen to yours, a simple yet easy recipe of atta Halwa- Kada Prasad.
Should you make this atta ka halwa, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
CRAVING FOR MORE, TRY MY OTHER Halwa recipes –
| This recipe post has been updated from the archives, first published on October 29th, 2014 |
Wheat Halwa- Kada Prasad
EQUIPMENT
INGREDIENTS
- ¾ cup Wheat flour
- ¾ cup Sugar (¾ cup is balanced sugar, 1 cup is a little too sweet)
- 1½ cup Water
- ¼ cup Ghee
- 2 tablespoons Ghee
- ½ teaspoon Elaichi Powder (Cardamon Powder) (optional)
INSTRUCTIONS
MAKE SUGAR MIXTURE
- Combine sugar and water in a pan.
- Stir in eliachi powder and whisk to combine.
- Bring this mixture to a boil, stirring occasionally, until sugar dissolves. Once done, remove the pot from heat and set aside.
PREPARE ATTE KA HALWA
- Add ghee to a heavy-bottomed pan. Turn the heat to medium-low heat and allow the ghee to melt. Add wheat flour to the melted ghee.
- Combine the flour and ghee. Mix until the mixture becomes crumbly.
- Add another 2 tablespoons of ghee to the wheat flour.
- After adding an extra 2 tablespoons of ghee, the flour mixture will become runny. That's the consistency we are looking at.
- Keep stirring wheat flour until the color changes from light brown to a deep golden brown - for about 8-10 minutes.
- Once the flour turns deep brown in color, turn the gas dial to the lowest setting. Gradually add the water, stirring continuously to prevent the halwa from turning lumpy. Be very careful, as the water will splash all over as it hits the warm halwa.
- Increase the heat to the medium-low setting and simmer the halwa, stirring constantly until the water evaporates and the halwa starts to thickens. (Do not leave the halwa unattended at this point.)
- Once the halwa thickens, take it off the heat. Do not cook the halwa for long. Cooking longer will result in dry halwa.
- Serve hot.
I have tried this halwa so many times and it always comes out good. Thank you Ruchi for the recipe. 🙏🙏
So glad you liked the recipe, Hansika. 😊
Looks super yum dear! Who does not like kada prasad; so simple yet divine and delicious! With such few ingredients, making this soon before winter is gone! I am sure it can be enjoyed any time too; love it dear!
Thank you, Vanitha!
Lovely it turned out
Awesome. 🙂
Thanks!
Can I know for how many days can we eat this halwa
Vijayalakshmi, this halwa stays good for 1 week. Store in an airtight container in your fridge.
Fatehji Ruchi, at which stage can you add semolina to the recipe?
Please add while roasting wheat flour.
Hi ruchi I prepared the halwa with exact measures and the out come was perfect. It tasted awesome. Never I had cooked anything with such perfection...I really like your post with step by step pictures of recipe preparations.
Thank you
Pinky
Thanks dear. Glad you liked the recipe. 🙂
Hello Ruchi- I have never cooked anything in my life. However I found your way of putting it so nice and the pic of halwa that I am going to cook for my mom tomorrow.
Thanks Arvind! Glad you liked the recipe!
hi Ruchi, we tried the recipe today, however we had lumps formed after we added the boiling water. How can we avoid it?
Secondly I found it too sweet - I confirmed with a friend and for 1/2 cup atta, 1/2 cup sugar was added to 2 cups water.
Either way, it came out too good except for the lumps.
Thanks for trying the recipe Tamanna! The key to a lump free halwa is keep stirring continuously while adding water. If you still end up with some lumps - mash them quickly before the halwa thickens up. As per taste, adjust sugar quantity from 1 cup to 3/4 cup.
Best, best recipe. Made it for my puja yesterday and in a large quantity. I doubled your ratio and was very scared but it was perfecccccccccccccct... You know your basics and I trust your recipes blindly. Thanks for making my day so praiseworthy in front of all my relatives. 🙂
Glad to hear that Mini and thanks for your sharing your experience with me. 🙂
I just want to clarify something, the water which we will add to the halwa should be hot boiling water or normal water ?
Either one of them is fine. I have tried with both - adding boiling water and normal water (mixed with sugar), result is the same.
My halwa came out really nice. Thanks Ruchi. I have never made a halwa before and this was just about perfect. It melts in your mouth and has a great texture. Thanks again!!
You are welcome Monu. 🙂
Reading your post have certainly impressed me
Hope to try some recipes from you
Lorraine😊
Welcome to the blog Lorriane! Sure, do try them out and if possible share your reviews. Thanks!!
Hi , i tried making the halwa but when i poured in the water it has become so runny like water. The recipe calls for 1 1/4 cup water which i did . Where did i go wrong and how do i fix it 😞😞
Got it got it got it !!!yippieeeee! And its yummyyy. You kno i have asked so many panjabans for the recipe but they always say they dont know ! So i was on a hunt and i got your recipe😀😀
Thanks !
You are welcome dear. 🙂 This is my fail proof recipe and have been making halwa the same way for years. So happy to hear that you got it!!
Shipra, after adding water halwa will become runny as shown in pic 3. Keep stirring on medium heat and soon it will start bubbling and water will evaporate turning it into thick dough like consistency. Hope that answers your query. Feel free to contact me if you have any other questions.
Pure gurudwara style halwa. Came back from close gurudwara and searched for step by step halwa and found your website. Made it today and it's very yummy and authentic.
Thanks Kussum, glad you liked the recipe. 🙂
Hello Ruchi,
I made this for Gurupurab and turned out perfect. Sugar and water was balanced. I always hit a roadblock with this halwa now I have your recipe on my fridge for ever. On that day I made it 2 times and everyone praised me. Thanks Supreet.
My pleasure Supreet. Glad you liked the recipe. 🙂
I have had this in Gurudhwaras and was looking for an exact recipe. Found your site and really delicious. Exactly the same taste. Except I left little bit of water in there and exact taste. Thanks Ruchi for your hard work and bringing us such delicious and basic recipes to our doorsteps, oops PHONES!!
You are welcome dear! Glad to hear that you liked the recipe. Thanks for trying out the recipe. 🙂
It was excellent, thanks for recipe!
Thanks Amy! Glad to hear that you liked it. 🙂
Always a failure at making halwa, but this time a huge success. It was too too good. My hubby had tasted all my failed halwas earlier and when I offered him this one I could see that look on his face. But when he tasted he was all praises. Thanks Ruchi, halwa was perfectly sweet, smooth in texture and tasted just like kada prasad.
You are welcome Bhumi. I am so glad to hear that you nailed it this time. Glad you liked the recipe! 🙂
Pretty nice recipe. I've truly enjoyed browsing all of your blog posts. Made this halwa and it was super tasty close to what we eat at Gurudwara. Thank you. Im saving this recipe for future and before signing off keep up the really really hard work. its a great help dear. Shailja.
Thanks Shailja 🙂
Halwa was very good. Came out perfect. Thanks for the recipe.
You are welcome Shipra!!
Hello Ms Ruchi
Fantastic recipe I did not know it was so simple. You are wow woman.
Thanks Sunny! Glad you liked. 🙂
Good day Ruchi! Halwa came out good and sugar was accurate. Thanks. Regardless, I'm definitely pleased I found it and
I'll be book-marking it and checking back frequently!
Thanks for stopping by Rhea. Glad to hear this!!