Gurudwara style Kada Prasad

Kada Prasad or Atte Ka Halwa is smooth, soft and velvety sweet/dessert made with whole wheat flour. Best is to use freshly ground flour that is grainy and coarse. The coarse flour gives it a better texture and mouth feel. It is one of the delicacies which are served in Gurudwara (a worship place for Sikhs or Guru ka darbar) as Prasad. If you have visited any Gurudwara then you will vouch for the awesome taste, this prashad is served with lot of devotion and continuous chanting of hymns so the taste of Prasad is divine and has a different energy to it. Karah Prasad is made with equal parts of 3 ingredients whole wheat flour, ghee & sugar.This is the most simple and easy halwa recipe.



Preparation time: 10 mins
Cook time: 20-25mins
Servings: 14-15 Pax

Ingredients for kada prasad

1 1/2 cup whole wheat flour
1 1/2 cup ghee
1 1/2 cup Sugar
2 cup water (approx)

Method

• In a pan combine sugar and water. Mix until sugar is completely dissolved
• Melt ghee in another heavy bottom pan/kadai, to this add wheat flour and keep stirring it in low flame
• Keep stirring the wheat flour until the colour changes to dark brown for about 12-14 mins.
• At this stage mix the sugar water slowly to avoid any lump formation (be careful while pouring water, keep the flame low)
• Keep stirring, initially the halwa will be in liquid state but gradually it will start to thicken.
• Cook till halwa starts releasing ghee and you will also notice it will not stick to the kadai/pan
• Serve hot or warm and enjoy!

Notes/Tips:

• You can garnish the halwa with nuts or can also add cardamom powder
• Roast the wheat flour on low to medium flame to prevent from burning.
• Additionally, to get nice texture use coarsely ground wheat flour, however fine atta also works great.

Pineapple Kesari | Pineapple Sheera

Pineapple kesari is a sweet dish well known in southern India. It is also prepared in other regions of the country where it is called suji halwa, sooji ka halwa, semolina kesari, pineapple kesari bath, rawa Sheera. Pineapple kesari recipe is made from semolina, sugar, clarified butter and pineapple. Most of the ingredients and procedure will be same as basic sheera recipe. Only addition is the pineapple. Here I am sharing a very easy and quick recipe to make Kesari pineapple Sheera. It is used for prasad or can be made as a sweet dish or dessert.


Serves : 5-6 Pax
Prep time : 5 mins
Cook time: 10 mins

Ingredients: (1 cup= 250ml)

1 cup rawa/ semolina
3/4 cup sugar or as required
4 tbsp Ghee
1 cup pineapple cut in cubes
1/2 tsp Cardamom powder
Raisins / cashew or almonds
A pinch of yellow food colour (optional)
Saffron for garnish (optional)

Method 

• First chop pineapple in small cubes and keep aside 
• In a pan take 1 tbsp ghee fry nuts and raisins. Keep them aside 
• In same pan fry pineapple pieces for about 5 minutes or until the moisture evaporates 
• Add 2 tbsp ghee roast semolina/ rawa in low flame until they turn light brown in colour 
• To this add 2 cup hot water slowly and carefully. It may sizzle since semolina and water both are hot so be careful in handling 
• Mix well. Cover with lid and let it cook for about 5-7 minutes in low flame 
• After 5 – 7 minutes, open lid and add sugar at this stage. Mix well until they caramelize.
• Add yellow food colour which is optional and mix it well.
• Add roasted nuts and pineapple and crushed cardamom powder.
• Give it a nice mix and your delicious mouth watering dessert is ready to be served
• Garnish with nuts or saffron and serve hot 

Note: 

Always use ripe and sweet pineapple. Taste your pineapple first and accordingly adjust the sugar quantity. Mine was really sweet and juicy. So I have used just 3/4 cup of sugar which gives perfect sweetness.

Mishti Doi: Easy to make dessert

• Boil full fat milk in a heavy bottom pan
• Once it boils add sugar and mix well
• Keep stirring continuously so that the milk doesn’t stick to the bottom 
• Keep boiling the milk in medium flame until it's quantity is reduced to half
• Until then caramelize the sugar by melting it in a sauce pan/ tea pan
• In medium to low flame keep stirring the sugar until it turns brown. 
• Add this caramelized sugar to the milk and boil for couple of minutes 
• After adding caramelized sugar you will notice the milk will turn beautiful brown colour 
• At this rate switch off the flame and keep it to cool. The milk needs to be warm and not very cold before adding curd
• Take 2 tablespoons of curd, whisk it properly and mix it well with the milk
• Transfer it to an earthen pot or kullad (preferably) or if you do not have any earthen vessel you can definitely use any other utensil 
• Cover the pot with blanket or towel and keep in warm place to set for at-least 8-10 hours 
• After 8-10 hours our Mishti doi will be ready. Keep it in fridge for 2 hours to make it more thick 
• Garnish with almonds or kesar and serve chilled 

Fried Ice-Cream! Now that is one dish that you don't usually guess can possibly exist. It is a dessert which is so simple to make that it takes less than 5 minutes. This delicious dessert is made from scoop of any ice-cream of your choice with bread which is quickly deep fried. The outer cover has a thick crunchy crust and inside is a delightful creamy and cold ice cream. This unique dish requires only 2 ingredients.

Fried Ice Cream | Bread Fried Ice-Cream | Dessert Recipe

Preparation time : 5 mins Cook Time : 5 mins

Ingredients :

Bread slices
Ice-cream of your choice

Method

1. Take two slice of fresh bread
2. Take a scoop of any ice-cream of your choice and liking. (either store bought or my three ingredient Homemade Ice cream recipe)
3. Place it over the bread.
4. Place over the other slice of bread like a sandwich
5.  Now with the help of cutter, glass or bowl cut the center of the bread to form a round shape or the shape you intend to.
6. Quickly deep fry it in a low flame so as to avoid burning of the bread
7.  Fry only for around 10 secs each side.
8. Once the outer crust looks nice and golden brown take it out.
9. Garnish with grated chocolate, chocolate syrup, choco-chips or icing sugar 

1. Wash samak rice a few times and soak in water for about 30 minutes
2. Soak almonds in hot water for 10 minutes. Peel them and chop them. Chop the cashews also.I have also used raisins and pistachios (you can use dryfruits as per your choice )
3. Peel the cardamoms, and crush the seeds. Keep aside.
4. Boil full cream milk in a wok. Once it boils, add the soaked rice without the water. Lower the heat and let it cook for 30 minutes. Stir every 5 minutes so that it does not get stuck at the bottom.
5. If the rice feels softer add dry fruits and cardamom powder. Let it cook for another 2 mins
6. Off the flame and keep it to cool
7. Until then prepare for melting jaggery.
8. Once jaggery is melted strain it remove all the impurities . Now add it to the Samo rice kheer / pudding
9. Mix well Sama Rice kheer is ready to be served
10. Keep it in a refrigerator or you can serve it warm