Equal parts wheat flour, sugar and ghee cooked into a sacred sweet distributed at every Gurdwara as prasad — the most democratic and spiritually significant sweet of Sikhism.
Ingredients
1 cup whole wheat flour (atta)
1 cup sugar
1 cup ghee
2 cups water
Method
Bring 2 cups water to a boil in a small pot.
Dissolve 1 cup sugar in it. Keep warm.
Heat 1 cup ghee in a thick-bottomed kadai on medium. Add the atta all at once.
Roast the atta in the ghee, stirring continuously without stopping, for 12 to 15 minutes until the atta turns a deep golden-brown and smells intensely nutty.
The stirring must not stop or the atta will burn at the bottom.
When the atta reaches the correct golden-brown colour and the nutty aroma fills the kitchen, remove from heat momentarily.
Pour the warm sugar water into the fried atta in a slow stream while stirring vigorously.
Stand back — the mixture will sputter dramatically as the liquid hits the hot ghee and flour.
Return to low heat. Stir continuously for 3 to 4 more minutes until the kada prasad comes together as a smooth, glossy, thick mass that pulls away from the sides.