Celebrate this year’s Baisakhi with love by making the sweet and sacred Kada Prasad at home.
Baisakhi is a joyous celebration deeply intertwined with the cultural and spiritual traditions of Punjab. Observed during the spring harvest, this festival marks the end of the winter cropping season and the beginning of a new one. At its heart, Baisakhi is a festival of gratitude — a time to honour the land's bounty and the dedication of those who cultivate it. This year, let’s embrace the spirit of Baisakhi with the warm aroma and rich, melt-in-your-mouth goodness of homemade Kada Prasad.
In Sikhism, the word ‘gurudwara’ translates to ‘the doorway to the Guru.’ Based on this belief, a visit to the Guru is never without blessings — you never leave empty-handed. Kada Prasad represents these sweet blessings, generously offered to all. That’s why, when it is served at the gurudwara, it is considered both respectful and spiritually significant to accept it wholeheartedly.
Kada Prasad is regarded as one of the most sacred and revered offerings in Sikh tradition. Despite its rich taste and velvety texture, Kada Prasad is made using just a handful of humble ingredients — a reflection of the simplicity and sincerity of faith.
Begin by adding 1 cup sugar and 3 cups water to a saucepan or pot with a sturdy handle — this will make it easier to pour the hot syrup later. Place the pan on low to medium heat and stir well until all the sugar dissolves. Allow the solution to heat up and come to a gentle boil. There’s no need to wait for any string consistency; the goal is just to bring the mixture to a boil.
While the sugar solution is heating, place a heavy-bottomed kadai or deep pan on another burner over low heat. This helps both mixtures to be ready around the same time. Add 1¼ cups of ghee to the kadai and let it melt completely. Once melted, add 1 cup of whole wheat flour (atta) to the ghee.
Mix the flour and ghee thoroughly to form a smooth mixture with no lumps. Continue to roast the flour on low to medium-low heat, stirring constantly and evenly. This is crucial to ensure even browning and to prevent the flour from burning.
Once the flour turns a rich dark golden brown, carefully add the hot sugar syrup in two parts, stirring as you pour. Be cautious during this step, as the mixture will bubble and splutter vigorously. Make sure the syrup is still hot at this point for best results. Once the first portion is mixed in, add the second half of the syrup and continue stirring.
(Credit: Dassana’s Veg Recipes)
Keep stirring continuously as the mixture thickens. In a few minutes, the Kada Prasad will begin to leave the sides of the pan and start releasing ghee, forming a pudding-like consistency. Keep in mind that the Prasad will thicken a bit more as it cools.
Serve the Kada Prasad hot or warm, ideally fresh.
