Karah Parshad is an offering made to god and dispersed amongst devotees at Sikh temples (gurudwaras). It is a whole wheat halwa that is as delicious as it is easy to make. Cook along with the video on Kitchenpostcards Youtube!
Keyword: halwa, parshad, prasad
Author: Kanika Samra
Saucepan, wok or large pan
1cupAtta Whole wheat flour
1/2 cupGheeClarified Butter
3cups Water or more as needed
Start by putting water and sugar in a saucepan to make the sugar syrup. Let it come to a gentle boil on low to medium heat while you proceed to cook the flour in ghee.
Put a heavy bottomed pan or kadhai on medium high heat and melt the ghee in it. Once the ghee is hot and bubbling, lower the heat and add flour. Mix well until all the ghee has combined with the atta/flour. Keep roasting the flour on low heat while stirring continuously until it turns a deep caramel color, but doesnt smell burnt.
Add sugar syrup to the cooked flour and mix well. Keep stirring until all the syrup has been soaked up and there are no lumps of flour left behind. Turn off the heat, cover and let it sit for a few minutes before serving.
You might see lumps of flour forming as soon as you add syrup to the roasted flour. Have faith and keep stirring. Continue until all the liquid has been absorbed. As you do this lumps will reduce and ultimately disappear.