The spotlight of visiting a Gurdwara is consuming a giant dollop of kada prasad that greases your palm and makes you salivate over the style of complete 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 having 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.
This can be a easy recipe with only a handful of components, all of that are gluten-free. Please learn the step-by-step recipe and do consult with the video connected. I’m sure it will brighten up your day and you may share this goodness together with your family members as we speak.
Pleased Gurpurab to all!
GLUTEN FREE KADA PRASAD (gluten-free halwa)
Elements (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 perfect, however you’ll be able to all the time attempt extra renditions.
3. As soon as it mixes effectively, add millet rawa. Please ensure you 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 effectively to forestall 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 vary, proceed to stir and add jaggery powder. Don’t overcook.
6. Hold the flame lowest and add water to the combination. It will appear to be a runny mass, however with steady stirring, it will come collectively to an optimum consistency of kada prasad. Please notice, the water is a bit further 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 scorching.
(Shalini Rajani is a millet coach and founding father of Loopy Kadchi. She holds revolutionary Millets Cooking Workshops and Gluten-free Sourdough Baking Workshops for all age teams.)
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