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    Home » Sweets & Desserts » Karah Prashad | How to make Gurudwara Karah Prashad

    Karah Prashad | How to make Gurudwara Karah Prashad

    Published: May 26, 2015 · Modified: Oct 27, 2020 by Srivalli · 9 Comments

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    For the final day of making Temple Prasahads, I selected to make Gurdwara's Karah Prashad. Its a halwa made with equal measures of wheat flour, sugar and ghee. This almost resembles the Godumai Halwa of Tamil Nadu. However, the process and the procedure followed differs. Plus the final texture is quite different.

    I read on the Prashad and though I am yet to read much on Sikhism and their spiritual learning, as yet, it was interesting to read on when and how this Prashad is made.  This recipe is inspired by this post.This post elaborates the process in cooking this Prashad and how one has to observe while making this Prasha.

    Prashad is prepared for gurdwara services in the langar facility by sevadar volunteers who follow a specific protocol outlined in the Sikhism code of conduct. The Langar guidelines are laid down for the followers to observe the rules even while making this Prashad.Karah Prashad

    While I have read about other religions and tried understanding their teaching, I seem to have somehow not gone through Sikhism and I felt I should read further on the spiritual teachings. On the whole, making this at home was enlightening in many ways. One I made it at 11 at night, with the whole world trying to sleep, while I was left with a boiling pan, with a halwa simmering and trying to teach you things you ought to learn, even at that late hours. I tried recollecting what they said I should recite, I couldn't remember all of it. However, I hope His blessings are showered on this pudding and on all those who partook this.

    This recipe is adapted from what I have read online. It was so delicious that I wished I had the opportunity to taste the real Prashad.

    Update: When we met for our BM#75 Meet in Delhi, we paid a visit to Sis Ganj Gurudwara. After praying we partook the Karah Prasad that is offered. I was so happy seeing the Prashad looked much like the one I made.

    How to make Gurudwara Karah PrashadStep by Step Pictures for making Karah Prashad

    Making the sugar syrup
    Adding sugar syrup to the cooked flour.
    Cooking the halwa for about 20 mins on low flame till you get the desired consistency and taste.

    Karah Prashad

    Ingredients Needed:

    1 cup Wheat Flour
    1 cup Ghee + 2 tsp
    1 cup Sugar + 3 tbsp
    3 cups Water

    How to make the Karah Prashad

    Making the Sugar Syrup
    In a saucepan, mix the sugar and water. Bring the water to boil. Continue boiling for 10 mins, till it becomes a thick syrup.

    Making the Karah Prashad
    In a non stick pan, add the ghee and flour, saute well for about 10 mins till the flour is roasted well.
    Then slowly add the water, making sure you add it slowly and in parts.
    When the halwa almost gets cooked for over 20 mins, as you keep stirring, add the remaining sugar and ghee slowly to get the desired consistency and taste.
    When the halwa slides down, the halwa is done.

    How to make Karah Prashad

    Recipe

    Karah Prashad
    Print Pin
    5 from 2 votes

    Karah Prashad

    Karah Prashad is the famous prashad from the Gurudwara. This halwa is made with wheat flour and cooked in sugar and ghee. The soft and smooth halwa is very popular.
    Course Sweets
    Cuisine Punjab
    By Cook Method Stovetop
    Occasion Festival Meal
    By Diet Fasting Food, Vegetarian
    Dish Type Festival Sweets
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 2 servings
    Author Srivalli

    Ingredients

    • 1 cup Wheat flour
    • 1 cup Ghee + 2 tsp
    • 1 cup Sugar + 3 tbsp
    • 3 cups Water

    Instructions

    Making the Sugar Syrup

    • In a saucepan, mix the sugar and water. Bring the water to boil. Continue boiling for 10 mins, till it becomes a thick syrup.

    Making the Karah Prashad

    • In a non stick pan, add the ghee and flour, saute well for about 10 mins till the flour is roasted well.
    • Then slowly add the water, making sure you add it slowly and in parts.
    • When the halwa almost gets cooked for over 20 mins, as you keep stirring, add the remaining sugar and ghee slowly to get the desired consistency and taste.
    • When the halwa slides down, the halwa is done.
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    Reader Interactions

    Comments

    1. Ruchi Indu says

      May 27, 2015 at 3:40 am

      Interesting halwa recipe. Yes this is very similar to the wheat halwa we make...

      Reply
    2. Pavani N says

      May 27, 2015 at 5:08 pm

      What a delicious treat you got there Valli. Temple prashad is always so special 🙂

      Reply
    3. Mayuri Patel says

      May 27, 2015 at 5:49 pm

      lovely prasadam. It truly tasted really delicious. I have had this in the gurudwara here in Mombasa.

      Reply
    4. Suma Gandlur says

      May 28, 2015 at 4:20 pm

      I bet all that ghee makes this prashad more yummier.

      Reply
    5. vaishali sabnani says

      May 29, 2015 at 12:42 am

      Sny prasad is divine! Last month Sneha went to the Gurudwara for 40 days and we had the prasad for all 40 days! Good that you tried this, I have a slightly different version which was taught by the sevadars of the Gurudwara.

      Reply
    6. Sandhiya says

      May 29, 2015 at 7:55 am

      This halwa looks almost similar to the halwa made with Wheat milk..It's very tempting and would like to taste original gurudwara prasadam..

      Reply
    7. Priya Srinivasan says

      May 31, 2015 at 10:31 am

      That looks very delicious and that deep color is so beautiful!! 🙂

      Reply
    8. Varadas Kitchen says

      June 01, 2015 at 1:13 pm

      I really like the color of the halwa. Lot of history to the recipe. Enjoyed reading about it.

      Reply
    9. Harini-Jaya R says

      June 04, 2015 at 11:49 pm

      The other day I was talking to a Gujarati lady and she said they make this for prasadam.

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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