Karah Prashad is a sacred pudding made from equal parts of butter, sugar and flour which is prepared in the langar facility, and served during gurdwara programs. A person preparing prashad is obligated to continually recite Sikh scripture such as:
- Gurmanter - Waheguru, the Sikh name for God.
- Mool manter - the opening verse of Guru Granth Sahib.
- Japji Sahib - the morning prayer of the Sikh.
Two freshly washed steel, or iron, cooking pots and a stirring spoon are needed for the preparation of prashad. Set aside a steel or iron bowl (batta) to receive cooked prashad.
Makes about 16 servings.
View illustrated recipe.
Cook Time: 15 minutes
Total Time: 15 minutes
Yield: About 20 servings
- 1 cup ghee or 1/2 lb unsalted butter (2 cubes)
- 1 cup whole grain flour (atta)
- 1 cup sugar
- 3 cups water
- Continual recitation of Japji Sahib, Moolmanter or Gurmanter
- Measure all ingredients. Waheguru.
- Add sugar to water and set in pot to boil. Ik Onkar.
- Melt ghee or unsalted butter in a pan.
To clarify unsalted butter heat and skim off foamy curds and spoon out solids from bottom of pan. Sat Naam.
- Add whole grain flour (atta) to melted butter. Karta Purkh.
- Stir mixture continuously to lightly toast flour. Nirbhao.
- Continue stirring flour and butter mixture while sugar boils to make light syrup.
Butter separates from toasted flour turning a deep golden color with a nutty aroma. Nirvair.
- Pour boiling sugar syrup into toasted flour and butter mixture.
Mixture will sputter. Take care not to be scalded. Stir rapidly until all water is absorbed. Akal Moorit.
- Keep stirring prashad as it thickens into a firm pudding. Ajoonee.
- Completely cooked prashad slides easily from pan into a steel bowl or iron bowl. Saibhang.
- Bless the prashad with ardas.
Touch cooled prashad with a kirpan at the appropriate time during ardaas.
Remove five portions to commemorate five beloved panj pyara and serve to five Sikhs.
Distribute remaining prashad to sangat, members of the congregation. Gur Prashad.
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