How to make Kada Prashad - SK Khazana -
Every Gurudwara serves this as a parshad – oozing with ghee it is just divine
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Coarse Whole Wheat flour (Jada Atta), Ghee (घी)
Cuisine : Indian, Punjabi
Course : Desserts
You can also find more Desserts recipes like Hazelnut Custard Kulfi Falooda Dilli Style Eggless Mawa Elaichi Doughnuts Jorda - Sk Khazana
Kada Prashad - SK Khazana Recipe Card
Dessert is mostly referred to a final sweet course that concludes a meal, but those with a serious sweet tooth will agree that anytime is dessert time. The array of ingredients that you can use to prepare these decadent delights gives you plenty of room for innovation and variety.
Prep Time : 0-5 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Kada Prashad - SK Khazana Recipe
Coarse Whole Wheat flour (Jada Atta) 1 cup
Ghee 1 cup
Sugar 1 cup
Method
Step 1
Heat ghee in an iron kadai and when it melts, add whole wheat flour and mix well. Saute on medium, stirring continuously, till the flour turns brown.
Step 2
Add 1 cup water and stir continuously for 4-5 minutes or till well combined. Cover and cook for 6-8 minutes.
Step 3
Add sugar and mix well, cook for 3-4 minutes, or till the sugar dissolves. Switch the heat off.
Step 4
Transfer into a serving bowl and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
