India has long had the tradition of celebrating the birthdays of revered religious leaders, saints, and teachers or public personalities. One such saint is Shri Guru Gobind Singh, the tenth guru of Sikhism. His birth is celebrated as Shri Guru Gobind Singh Jayanti, or Prakash Purab. And as part of the celebration, kada prasad or kadha prasad is prepared and served across Gurudwaras and Sikh homes. But what makes this sweet fit enough for a holy offering? Let’s find out.
The world celebrates hundreds (if not more) of festivals every year. And the one thing common to all festivals, especially those celebrated in India, is the festive feast that almost always features at least one sweet dish. In India, this sweet dish is more often than not offered to the Gods/revered Saints before being distributed as a holy offering among the devotees. When it comes to Guru Gobind Singh Jayanti, the sweet dish that doubles up as a holy offering is kada prasad. The dish is actually a signature sweet made across Gurudwaras on all special occasions, and even otherwise. But what exactly is it, and why is it relevant to Sikh celebrations? Read ahead to know.
The tenth Sikh Guru, Guru Gobind Singh, was the last human Sikh Guru. Born in Patna in 1666, he was a poet, philosopher, and warrior-saint who founded the Khalsa Panth in 1699, emphasising courage, equality, and justice. Guru Gobind Singh Jayanti is celebrated to honour his birth. However, since it is celebrated according to the Sikh Nanakshahi calendar ( the Sikh lunar calendar), it falls on different dates, but is usually celebrated in December or January. In 2026, Guru Gobind Singh Jayanti will be celebrated on January 06, 2026.
The celebrations for Guru Gobind Singh Jayanti include prayers, processions (Nagar Kirtans), and community service (Langar) in gurdwaras. Gurudwaras may also host “akhand paath”, i.e. continuous reading of the Guru Granth Sahib (the holy scripture in Sikhism). In fact, it was Guru Gobind Singh who declared the Guru Granth Sahib as the eternal Guru before his passing.
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.
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
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.
Apart from the aforementioned dishes, a few other items might also be prepared for the festive occasion:
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.