Halwa is a quintessential Indian dessert relished on every gatherings or festivities, especially in the religious country like India. Whether it is Diwali, Navratri, Holi, Eid or Baisakhi, Halwa is a must choice to be cooked at home or outdoor for the family and guests. It is a kind of sweet dish that is found to be cooked in every part of India.
The word ‘Halwa’ is derived from an Arabic word. ‘Halwá’ means ‘sweetmeat’. In his book, Guzishta Lucknow, Abdul Halim Sharar, a twentieth century writer states that Halwa originated from Arabic lands and reached India through Persia. Kitab al-Tabikh (The Book of Dishes) is the book in which the first Halwa recipe is penned down. The dish is not only popular in India, but all across Asia (particularly Central Asia, South Asia and West Asia).
In India, Halwa is mainly made with roasted semolina, dried fruits and nuts, sugar syrup, and ghee. It’s varieties are – Atte Ka Halwa, Moong Dal Ka Halwa , Badam Ka Halwa, Gajar Ka Halwa, Bombay Ka Halwa, Kesari bath or Jonnadula Halwa, Kaju Halwa, Ragi Halwa, etc.
Halwa is undoubtedly delicious and keeps a long lasting effect on our taste buds, and it is equally easy to prepare and is considered economic and affordable. Last but not the least, it takes comparatively less time to prepare it. Among all the Halwas, the most loved and the easiest one among the Halwas is Kada Prasad or Atte Ka Halwa.
‘Atte Ka Halwa’, also called Kada prasad, is a wheat flour based North Indian dessert. It is a soft, smooth and velvety in texture. This Halwa is often cooked on festivals like Janmashtami, Baisakhi, Diwali, Navratri and Mahashivratri. This is also served in gurudwara as a ‘prasad’ (food offering). The word ‘Kada’ means a sacred sweet offering to god or goddess.
To make Kada Prasad, only four ingredients are mainly needed – whole wheat flour, ghee (clarified butter), sugar and water. For flavour, one can add Cardamom or Elaichi powder. The measurements of the ingredients are:
- Whole wheat flour – 1 cup
- Ghee – 1 cup
- Sugar – 1 cup
- Water – 2 cups
Method
1. At first, add sugar and water in a pan. Then, bring this mixture to a boil. Boil the mixture until sugar completely dissolves. Remember, the mixture also needs to be stirred well. After sugar dissolves totally, remove the pan from heat and keep it aside.
2. Next, heat a pan and add ghee onto it. Allow the ghee to melt down. After that, add wheat flour into the ghee. Stir the flour continuously until it changes from light brown colour to deep brown colour. Relax, it takes 8 to 10 minutes.
3. After the flour changes its colour to deep brown, turn the flame into its lowest setting. Then, gradually add the syrupy mixture into the flour. Again, keep stirring until no lumps are left. It will get thicken gradually.
4. Keep stirring until the mixture turns into a mass. After it is completely a mass, turn the flame off. Add elaichi powder. For garnishing, one can add chopped nuts like cashews and almonds. Finally your desired Halwa is ready to be served. Enjoy the Halwa while it’s warm.
Halwa is a must dish in every Indian festival. If you loved this article, then share it with your friends, families and relatives. Enjoy!!
