Badri-Kedar Prasad Halwa
A glossy, ghee-roasted wheat flour halwa offered as prasad at the Char Dham temples of Badrinath and Kedarnath in the Garhwal Himalayas.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 230 kcal
Equipment
- •Heavy kadhai
- •Wooden spatula
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 13 g
- carbs
- 28 g
- fibre
- 1 g
- protein
- 3 g
- calories
- 230 kcal
Instructions
- 1
Heat ghee (clarified butter) in a heavy kadhai (deep pan) over medium-low heat.
- 2
Add the wheat flour. Stir constantly and roast slowly for about 15 minutes until rich golden brown and nutty-smelling.
- 3
Meanwhile, dissolve the sugar in water in a separate pan. Bring it to a boil to make a light syrup.
- 4
Slowly pour the hot sugar syrup into the flour. Stir quickly and carefully so it does not splash.
- 5
Keep stirring as the mixture bubbles and thickens. Break up any lumps as you go.
- 6
Cook until the halwa (sweet pudding) pulls away from the pan sides and glistens with ghee.
- 7
Stir in cardamom powder, cashews and raisins. Set aside some nuts for decorating.
- 8
Cook for 2 more minutes. Mix everything thoroughly.
- 9
Transfer to a serving plate. Decorate the top with the reserved almonds and cashews.
- 10
Serve warm as prasad (sacred offering) or as a sweet dessert.
Chef's tips
Roast the flour patiently over low heat, as under-roasted flour tastes raw and looks pale. Add the syrup slowly, as hot ghee can splash.
Ingredient substitutions
- wheat flour → semolina, for a rava-halwa variation
Storage
Store at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating
Reheat gently in a pan with a few drops of ghee to loosen.
Common mistakes to avoid
- •Adding cold syrup, which makes the warm ghee and flour mixture seize up
- •Not roasting the flour enough, leaving it pale and raw
Serving suggestions
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