Karah Prashaad

Anecdote

Gunnu and Sweety are 'sardars' from Calcutta. They speak in Bengali at home, do “Guru Nanakji ka path” every morning, eat authentic Bengali food like mustard fish and prawn in coconut milk for lunch, celebrate “bandhs” and their main doorbell ringtone is “Wahe guru satnaam, satnaam wahe guru”.

Gunnu hates cooking. Even omlettes are a nightmare for her. She could have wrangled some more deals out of her rich husband had she got past this pre-decided vocal hatred. She cannot understand why anyone would want to sweat in the kitchen instead of sleeping or shopping, for clothes and jewellery, no home shopping for her! 

Having detracted culinary passion from my darling girl friend, I must say that Gurbir Ahluwalia alias Gunnu, also makes the most outstanding ‘Suji halwa’. It is sweet, drenched in ghee and it transports you to a ‘langar’ in Amritsar.

Stuff that you must have:

1 cup atta
1 cup sugar
3 cups water
Ghee accordingly

What to do:

Add the sugar to water and boil to make a chashni. Separately bhoono the atta in adequate ghee till it turns brown. Add the chachni to the atta and bhoono again. The halwa will start leaving the kadai on its own. Serve.

How to serve:


Serve with puris.

Trivia:

The "Karah Prashad" is made as the sacred pudding in a 'langar'. During the process of cooking, the maker has to recite the sikh scripts. At the end, the pudding is blessed with ardaas.