The spotlight of visiting a Gurdwara is consuming an enormous dollop of kada prasad that greases your palm and makes you salivate over the style of entire wheat and semolina that lingers together with the aroma of pure ghee.
A few of my college students — who’re gluten-intolerant and delicate — share their plight of not with the ability to take pleasure in this pleasant blob. So, I needed to work on a recipe not only for them however for a lot of readers, too. Kada prasad is, in spite of everything, everybody’s favorite candy.
It is a easy recipe with only a handful of substances, all of that are gluten-free. Please learn the step-by-step recipe and do check with the video hooked up. I’m sure this may brighten up your day and you may share this goodness together with your family members as we speak.
Happy Gurpurab to all!
GLUTEN FREE KADA PRASAD (gluten-free halwa)
Components (serves 4)
· ½ cup little millet flour
· 2 tbsp little millet rava
· ½ cup jaggery powder
· ½ cup A2 ghee
· 1.5 cup water
· 4-5 inexperienced cardamoms seeds
Methodology
1. Take a deep forged iron wok or kadai and warmth ghee in it. Let it soften.
2. Add crushed cardamom seeds adopted by the millet flour. For me, kodo millet and little millet flours have labored the most effective, however you may all the time attempt extra renditions.
3. As soon as it mixes nicely, add millet rawa. Please be sure to don’t combine a number of grains of flour. I added little millet rava and little millet flour, freshly-ground at my house mill.
4. Combine nicely to stop lumps. Proceed stirring on a low flame until you get the nutty aroma from the flours.
5. As the color of the flour begins to alter, proceed to stir and add jaggery powder. Don’t overcook.
6. Maintain the flame lowest and add water to the combination. It will appear to be a runny mass, however with steady stirring, this may come collectively to an optimum consistency of kada prasad. Please notice, the water is just a little additional right here as a result of millets are excessive in fibre.
7. Proceed to stir on low flame until it thickens up and appears golden in color. As soon as the ghee begins to separate, serve it sizzling.
(Shalini Rajani is a millet coach and founding father of Loopy Kadchi. She holds modern Millets Cooking Workshops and Gluten-free Sourdough Baking Workshops for all age teams.)
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