Make Kada Prasad at Home on Guruparva: Follow This Easy and Authentic Recipe

The birth anniversary of Guru Nanak Dev Ji, the first Guru and founder of Sikhism, will be celebrated on November 5 this year. Born in Talwandi village (now Nankana Sahib, Pakistan), Guru Nanak Dev Ji devoted his life to spreading the message of humanity, equality, and truth.

He taught that there is only one God, and He resides within everyone. His three key teachings — Naam Japo (remember God), Kirat Karo (work honestly), and Vand Chhako (share with others) — continue to inspire millions across the world.

On this sacred occasion of Guruparva, devotees visit gurdwaras for prayers, kirtans, and langar. Among all offerings, the most special and universally loved is Kada Prasad — the warm, aromatic, ghee-laden halwa made with simple ingredients but deep devotion.

The best part? You can easily make it at home. Here’s how.

Ingredients

• Whole wheat flour (atta) – 1 cup

• Ghee – 1 cup

• Sugar – 1 cup

• Water – 2½ cups

(Optional: chopped almonds, cashews, or raisins for garnishing)

First Method – Traditional Kada Prasad

Heat ghee in a large heavy-bottomed pan.

Add the wheat flour and roast on medium flame, stirring continuously.

When the flour turns golden brown and releases a nutty aroma, add the sugar. Mix well.

Slowly pour in water while stirring to avoid lumps.

Cook on low flame until the mixture thickens and ghee starts separating from the sides.

Your aromatic Kada Prasad is ready. Serve it hot, garnished with chopped nuts if desired.

Second Method – Gurdwara Style

Heat 2 cups of water in a pan and dissolve 1 cup of sugar in it. There’s no need to boil; just melt the sugar completely and set it aside.

In another pan, heat ghee and add the wheat flour. Roast on a low flame, stirring continuously for 8–10 minutes until it turns deep golden and aromatic.

Carefully pour the sugar-water mixture into the roasted flour (ensure there’s no steam to prevent splattering).

Stir constantly until the mixture thickens and the ghee starts separating from the edges.

Turn off the flame and garnish with chopped almonds, cashews, or raisins for a festive touch.