The Relevance Of

Kada Prasad

For Guru Gobind Singh Jayanti

Kada Prasad: Meaning and Relevance

Ask any Sikh devotee, and chances are, they’d regale you with memories of enjoying the kada prasad after a visit to the Gurudwara. With its rich, nutty flavour (due to the roasted wheat) and moist mouthfeel (due to copious amounts of ghee used in cooking), this dessert doesn’t just satiate; it becomes etched in your mind forever. But what exactly is this dish?

It’s a type of halwa (an Indian-style pudding-sweet, but with a denser texture than most English puddings). Kada prasad is made from whole wheat flour, ghee, sugar, and water. It’s prepared by roasting flour in a big wok (kadhai). Cooking it requires constant scraping/stirring of the flour. Both these reasons lend the sweet its name – kada, meaning made by constant scraping in a kadhai and prasad, meaning holy offering.

But what makes this dish especially significant is that it is usually made while reciting prayers (Nitnem), and sanctified with a kirpan (small ceremonial dagger in Sikhism) before serving. The final blessing with a kirpan is what transforms it from atta halva into kada prasad. 

It remains, first and foremost, a symbol of equality — served to all visitors, regardless of background, reinforcing Sikh principles of equality. It’s also a simple dessert that is elevated not by the addition of fancy ingredients but by prayers, signifying the importance of love, faith, and devotion. Lastly, the use of prayers and kirpan also makes it a symbol of the Guru’s blessings.

How To Make Kada Prasad At Home?

Kada prasad can also be made at home, since the ingredients are readily available and the cooking process is simple enough for even amateur cooks to follow. What is required is patience because the key to good prasad is to slow-roast the wheat flour in the ghee until it reaches a deep golden-brown colour and releases a nutty aroma. 

Ingredients

• Whole wheat flour (atta): 1 cup
• Ghee: 1 cup
• Sugar: 1 cup
• Water: 3 cups

Recipe Steps

Step 1: Add water and sugar to a saucepan and heat the mixture on a medium-low flame. Keep stirring continuously until the sugar completely dissolves. Bring the mixture to a boil and turn off the heat. Make sure to turn off the heat immediately after bringing it to a boil. 

Step 2: Add ghee to a heavy-bottomed pan or kadai and place it on a low flame. Once the ghee melts (it can take longer during winter), add the wheat flour. Thoroughly mix the flour and ghee, ensuring there are no lumps. Continuously roast the flour to ensure even browning and prevent burning. This is what gives the halwa its trademark look and aroma. The non-stop stirring can take anywhere between 15 and 25 minutes. You’ll know it’s done once the flour turnsa deep golden-brown colour and releases a rich, nutty fragrance.

Step 3: Now, add the hot sugar solution to the roasted flour. Make sure the hot sugar is hot and add it slowly, since the mixture will bubble. Continue stirring the mix on low-medium flame until all the water is absorbed. The halwa should thicken and develop a dense consistency, leaving the sides of the pan. Turn off the heat and serve it hot. 

For an authentic preparation:

• Ensure the ghee, flour, and sugar are always added in equal proportions.
• Chant hymns or “Waheguru” while preparing the dessert. Remember, it’s not just ingredients, but the devotion with which the prasad is cooked that makes it so significant. 
• Authentic kada prasad is typically served without dry fruits or cardamom powder, keeping it a simple but spiritual offering. You can prepare two types, one as is to retain the authenticity, and the other with nuts and cardamom powder for personal preference or taste.

Other Traditional Dishes For Guru Gobind Singh Jayanti

Apart from the aforementioned dishes, a few other items might also be prepared for the festive occasion: 

• Langar Wali Dal and Roti: Langar wali dal is a lentil curry, known for being slow-cooked (for depth). It’s made from a mix of urad (split black lentils) and chana (Bengal gram lentils), seasoned with mild spices. Roti – a flatbread made from whole wheat flour – is served with dal. The roti may be cooked on a tawa or in a tandoor (clay oven). 
• Aloo Gobhi: A North Indian staple, aloo gobhi is a dry or semi-dry vegetable dish made with potatoes and cauliflower florets. During winters, when cauliflower is in season, aloo gobhi is commonly found across the Gurudwara community kitchens.
• Kheer or Meethe Chawal: Both kheer and meethe chawal are rice-based desserts. One of the two might be prepared, along with kada prasad. Kheer is a rice pudding made with milk, rice, and sugar (and dry fruits, in some places). Meethe chawal (literally translating to sweet rice) is made by cooking rice with sugar (or jaggery) and saffron. 
• Other Punjabi dishes like chole (chickpea curry), kadhi pakora (yoghurt and gram flour curry with fritters), or in winter, sarson ka saag (mustard greens) with makki di roti (cornbread), may also be part of the elaborate langar meal depending on the region and the time of year.

The Sweetness Of Tradition

There is a reason why the passage of time can’t dust away some traditions, practices, and beliefs. Because they’re rooted in ideals that serve humanity in every age. Like the practice of making and serving kada prasad, where equality is exhibited at every stage, from ingredient quantities to serving portions.