Kara Parshad or Guru Parshad is a sweet vegetarian pudding, which is offered to all visitors to the Darbar Sahib in a Gurdwara. Kara Parshad is made from equal parts, by weight, of flour, ghee (clarified butter), water, and gur (raw sugar) and is understood and experienced as a blessing from the Guru. This recipe uses a 'Neelam Appliances Stainless Steel Kadai,' which is induction-friendly and easy to clean.
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Take desi ghee in a kadai and add wheat flour.
Roast it well until it gets a golden brown color.
Add sugar and stir it well until it dissolves.
Add 3 cups of water and cook it on a slow flame.
Cover it and wait until it releases ghee on top.
Kada Prasad is ready to be served.
Ensure you follow the exact measurements to achieve the authentic taste and texture of Kada Prasad.
Cook on a slow flame to avoid burning and ensure even cooking.
Use a heavy-bottomed kadai for better heat distribution.
Can I use any other type of flour?
Traditionally, wheat flour is used for Kada Prasad. Using other types of flour may alter the taste and texture.
Can I substitute sugar with jaggery?
Yes, jaggery can be used as a substitute for sugar to make the recipe more traditional and healthier.
Why is ghee released on top during cooking?
The release of ghee on top indicates that the prasad is cooked properly and has achieved the right consistency.
Can I make this recipe in a non-stick pan?
Yes, you can use a non-stick pan, but a heavy-bottomed kadai is recommended for authentic results.
How long can I store Kada Prasad?
Kada Prasad is best consumed fresh, but it can be stored in an airtight container for up to 2 days at room temperature.
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