Karah Prasad
Semolina, ghee, sugar and water cooked in equal measure into a warm, glossy sweet, distributed as sacred prasad in every gurdwara.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Heavy karahi
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 17 g
- carbs
- 38 g
- fibre
- 1 g
- protein
- 3 g
- calories
- 310 kcal
Instructions
- 1
Heat the ghee (clarified butter) in a heavy karahi (deep pan) over low-medium heat.
- 2
Add the semolina. Roast slowly, stirring constantly for about 12-15 minutes until golden and fragrant.
- 3
Meanwhile, dissolve the sugar in hot water to make a syrup. Keep it warm.
- 4
Slowly pour the hot sugar syrup into the roasted semolina. Stir constantly to prevent lumps.
- 5
Cook and stir until the mixture thickens. The ghee should start to separate slightly at the edges.
- 6
Remove the pan from the heat once glossy and well mixed. Serve warm.
Chef's tips
Roast the semolina patiently on low heat for an even golden colour. Using hot syrup instead of cold liquid stops lumps from forming.
Ingredient substitutions
- sooji → fine wheat flour for an atta-based version
Storage
Best eaten fresh the same day; can be kept a day at room temperature.
Reheating
Warm gently in a pan with a few drops of water.
Common mistakes to avoid
- •Roasting the semolina on high heat, which browns it unevenly.
- •Adding cold water or syrup, which causes lumps to form.
Serving suggestions
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